Roasted Cauliflower Salad with Lemon Tahini Dressing

1 cauliflower

1/2 red onion

2 tablespoons olive oil

Salt and pepper to taste

Lemon tahini dressing:

1/3 cup tahini

1/3 cup water

1/4 cup lemon juice

2 cloves garlic, minced

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp salt

Spiced chickpeas:
15 ounce can of chickpeas

1 tablespoon olive oil

1/2 teaspoon smoked paprika

1/4 teasoon garlic powder

1/4 teaspoon cayenne

Salt and pepper to taste

4 cups baby spinach or other greens

1/2 bunch parsley

Heat the oven to 400º F. 

Cut the cauliflower into small florets.  Slice the red onion into 1/4-inch strips.  Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper; toss until coated.  Place them on a baking sheet.  Roast for 20 minutes, then stir, return to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Slice spinach leaves into 1/2-inch strips.  Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1 1/2 cups loosely  packed, once chopped).  Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, spinach, and parsley.  Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Serves 4.

From BudgetBytes blog, with some changes