Roasted Cauliflower Salad

This salad is oh so good – who needs meat when you can have all this!

  • 1 cauliflower, broken into florets
  • Olive oil
  • Salt and pepper
  • 1 can chickpeas, rinsed and drained
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tbsp tahini
  • 3/4 tsp rice vinegar
  • 1/2 tsp Honey
  • 3/4 c parsley
  • 1 clove garlic
  • 3/4 c mint
  • 1/4 tsp sumac
  • 1/4 tsp Aleppo
  • 1 bag baby spinach
  • 1 avocado, diced
  • Toasted sesame seeds

Preheat oven to 425. Toss cauliflower with olive oil and spread on a baking sheet. Roast for 35 – 40 minutes until brown and tender.

In a blender combine 2 tbsp chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, 1/4 tsp salt, 1/4 c parsley, 1/4 c mint, garlic, sumac, and Aleppo, purée till smooth. With the motor running, drizzle in 1/4 c olive oil and 1/4 c water until smooth.

Toss the remains chickpeas with olive oil and roast 20 – 30 minutes until golden brown.

In a large bowl, toss spinach, mint, parsley, cauliflower and a couple tbsp of dressing to coat. Divide among plate, top with Chickpeas, avocado and sesame seeds.

Serves 4.