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.

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