Roasted Cauliflower Salad

Ingredients

• 1 large head cauliflower (cut into florets)
• 1/4 cup olive oil (for roasting)
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper
• 3 cups baby kale or mixed greens (packed)
• 1/3 cup pine nuts, toasted (see note)
• 1/2 cup canned chickpeas, drained
• 1/4 cup thinly sliced red onions
• 2 tablespoons finely chopped Italian parsley
• 1 medium lemon ( to squeeze at the end and for garnish)
• 1/3 cup tahini (see note)
• Juice of 1 lemon (or to taste)
• 1 tablespoon honey
• 1 clove fresh garlic, finely minced
• 1/3 cup water (plus more as needed)
• Salt and pepper to taste

Instructions

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Roast cauliflower: In a large sheet pan, toss the cauliflower florets with about ¼ cup of olive oil, salt (about 1 teaspoon), a few grinds of black pepper, ground cumin, and garlic powder. Arrange in a single layer and roast for 20 minutes until golden brown and crisp tender, flipping halfway through.

3. 3

   While the florets are roasting, make the lemon tahini dressing: combine all the dressing ingredients in a mason jar. Give it a stir and then seal the jar and shake well until well-combined. If too thick (tahini can be quite thick), add more water or lemon juice until desired consistency and taste.

4. 4

   Assemble: In a large serving bowl, arrange a bed of baby kale, followed by the roasted cauliflower, toasted pine nuts, parsley, chickpeas, and sliced onions. Drizzle the prepared dressing on top and toss. Finish with a generous squeeze of lemon juice to taste. Serve warm or cold. Enjoy!