Moroccan Roasted Cauliflower Salad

 

I  love good food! You know, real unprocessed food that not only fuels my body, but tastes ahhhhhhmazing!

So many people think that eating healthy means you are on a diet. If you have that mentality, then you are eating the wrong food. Eating healthy doesn’t mean munching on carrot and celery sticks. My food must taste delicious AND it must do my body good. 

That said, I love to create recipes that have a Moroccan flare. This cauliflower is soooooooooo delicious. The Tahini, lemon, cumin, paprika, and cayenne pack it with flavor.

Please let me know how you like it. It is one of my faves on low carb day.  

 

 

INGREDIENTS

  • 1 head cauliflower
  • 1/2 red onion
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 1/2 bunch parsley

LEMON TAHINI DRESSING

  • 1/3 cup tahini (can also use sesame oil)
  • 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 oz can chickpeas
  • 1 Tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • Salt and Pepper to taste
INSTRUCTIONS
Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower 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 can of 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.
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

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