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Warm Roasted Cauliflower Salad

I love roasting cauliflower and most of the time that is how I prepare it with a little olive oil and spices. But here is my recipe that adds some additional protein and other nutrients to make it into an entire meal. In the summer, try making this wonderful salad with fresh tomatoes instead of canned. Leftovers are always tasty, warm or cold. 
Recipe adapted from RHFR
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Salad
Cuisine American
Servings 4
Calories 255 kcal

Equipment

  • 1 roasting pan
  • 1 blender
  • 1 knife
  • 1 can opener

Ingredients
  

Cauliflower Salad

  • 1 cauliflower med to large head
  • 3 TBSP olive oil
  • 1 can tomatoes fire roasted, drained or fresh
  • 1 can garbanzo beans drained and rinsed
  • 1/2 bunch parsley chopped
  • 1 dash salt
  • 1 dash pepper
  • 1/4 tsp Berbere or cumin, smoked paprika, chili powder

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 salt

Instructions
 

Cauliflower Salad

  • Break cauliflower into medium florets
  • Toss cauliflower in a bowl with 2.5 Tbsp olive oil
  • Place in a lightly-oiled parchment-covered sheet pan (large).
  • Roast in a preheated 375 F oven for 15 minutes.
  • Remove pan and sprinkle with salt, pepper and optional spices.
  • Add drained tomatoes. Stir/flip the cauliflower, tomatoes and spices.
  • Return the pan to the oven and roast for another 15 minutes.
  • In the meantime, put drained garbanzos in bowl and toss with remaining 1/2 Tbsp olive oil.
  • Remove pan from oven at 30 minutes, add garbanzos and stir all.
  •   Cook for another 5-10minutes
  • Add the parsley
  • Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

Lemon Tahini Dressing

  • While the cauliflower is cooking, make the tahini dressing.
  •  Add the tahini, water, lemon juice, garlic, cumin and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

Notes

The nutritional information is automatically calculated and can vary based on ingredients and products used.

Nutrition

Calories: 255kcalCarbohydrates: 13gProtein: 6gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 217mgPotassium: 550mgFiber: 4gSugar: 3gVitamin A: 21IUVitamin C: 77mgVitamin E: 2mgVitamin K: 29µgCalcium: 67mgIron: 2mgMagnesium: 43mgPhosphorus: 227mgSelenium: 8µgZinc: 1mg
Keyword cauliflower, garbanzo beans, tahini, tomatoes
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