Here is a nice hearty salad with a great combination of flavors. It is best warm or at room temperature. I like to cut the cauliflower into flat florets so that each piece will make the most possible contact with the baking sheet. To do this, simple place a whole head of cauliflower upright on a cutting board and slice from top to bottom into large 1/2 inch thick slices. Most florets will fall free naturally and those that don’t can be quickly snipped away from the thick inner stem. Another note, make sure that your oven is nice and hot before you roast vegetables. This is important because you want them to caramelize quickly….overcooked means mushy!
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1 head cauliflower, cut into 1/2 inch flat florets (see note above)
1 large red onion, peeled and cut into 1/2 inch wedges
14-oz can chickpeas, rinsed and drained
1/4 cup olive oil
1/4 cup tahini
2 tablespoons lemon juice
1/2 teaspoon ground cumin
water
salt and pepper
Several large handfuls of fresh Arugula (or Spinach)
Preheat oven to 450 degrees. Place the cauliflower, red onion and chickpeas in a large bowl. Drizzle with the olive oil, season lightly with salt and pepper and toss gently to coat. Spread the vegetables out onto a rimmed baking sheet, making sure that the cauliflower and onions are in a single layer. It is ok if the chickpeas pile up a bit. You may need two baking sheets (I used one full and one half sheet in this recipe…you need to give the vegetables enough room to roast or they will simply steam and not caramelize). Roast vegetables until crisp-tender and until the cauliflower if nicely browned on one side, about 15 minutes. Meanwhile whisk together the Tahini, lemon juice and cumin and add enough water to make a dressing that is thin enough to drizzle. (approximately 1/4 cup water, depending on the thickness of the tahini)
To serve, place the fresh arugula or spinach in a large salad bowl, add all of the warm, roasted vegetables and toss gently with the Tahini Dressing. Taste and adjust seasonings if necessary.
Serves 4-6
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