Roasted Cauliflower and Chickpeas with Tahini-Orange Dressing
Author Erica
Yield 4
Ingredients
- 1 large head Cauliflower, trimmed.
- 1 cup cooked chickpeas, drained and patted dry.
- 1/4 cup olive oil
- 1 bunch flat-leaf parsley, chopped
- 1/2 salt-preserved Meyer lemon, chopped into small pieces (optional, but very nice)
- Kosher salt and black pepper to taste
For The Dressing
- 1/4 cup well-stirred tahini (Middle Eastern sesame paste)
- 1 tablespoon orange zest
- juice of half an orange
- juice of half a lemon
- 1 garlic clove, chopped
- Kosher salt and black pepper to taste
- Water as needed, 2-4 tablespoons
Instructions
- Preheat the oven to 450*F. Break or slice the cauliflower into florets and add to a large bowl. Add chickpeas to bowl with cauliflower, drizzle olive oil over both, season to taste with salt and pepper and toss to combine.
- Spread cauliflower and chickpeas out on a parchment-lined sheet pan in a single layer and roast until cauliflower is tender and caramelized and chickpeas are crisp, about 25 minutes.
- While cauliflower and chickpeas are roasting, make dressing. Blend tahini, orange zest, orange juice, lemon juice, garlic and salt and pepper together. Add enough water to make a nice, thick but pourable dressing. Dressing will tend to thicken as it stands.
- When cauliflower and chickpeas are done, set aside to cool to room temperature. In a large bowl, toss cauliflower and chickpeas with salt-preserved lemon, flat-leaf parsley and enough Tahini Orange Dressing to coat. Season to taste. Go easy on the salt if you are using the salt-cured Meyer lemons.
- Toss gently to combine.
Recipe by Northwest Edible Life at https://nwedible.com/cool-season-salads/