Roasted Cauliflower Salad

This Roasted Cauliflower Salad combines tender, caramelized cauliflower with protein-rich chickpeas and a zesty tahini dressing, creating a delightful and nutritious dish. Perfect as a satisfying meal on its own or as a vibrant side, it embodies the flavors of Lebanese cuisine.

Ingredients

• Cauliflower - 1 small head (about 400g)
• Canned chickpeas - 1 cup (240g), drained and rinsed
• Olive oil - 2 tablespoons (30ml)
• Ground cumin - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Tahini - 3 tablespoons (45g)
• Lemon juice - 2 tablespoons (30ml)
• Garlic - 1 clove, minced
• Fresh parsley - 1/4 cup, chopped
• Pomegranate seeds - 1/4 cup (40g)

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into bite-sized florets and place them in a large bowl.
3. Add the drained chickpeas, olive oil, ground cumin, salt, and black pepper to the bowl. Toss to coat evenly.
4. Spread the cauliflower and chickpeas on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is golden and tender, stirring halfway through.
6. While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, minced garlic, and a little water to reach desired consistency.
7. Once the cauliflower and chickpeas are done roasting, remove them from the oven and let them cool slightly.
8. In a serving bowl, combine the roasted cauliflower and chickpeas with chopped parsley and pomegranate seeds.
9. Drizzle the tahini dressing over the salad and toss gently to combine before serving.

Nutrition

• Calories: 380
• Protein: 14 g
• Carbs: 42 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein from chickpeas, promoting muscle health.
• Rich in antioxidants and vitamins from cauliflower and pomegranate seeds.

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