Roasted Cauliflower Salad with Lemon Tahini Dressing

Ingredients

Instructions

Ingredients

Servings:

Calories

per serving

418

Carbs

Protein

Fat

Instructions

Preparing In The Kitchen

Preheat oven to 180 °C.
On a large baking sheet, combine the cauliflower, chickpeas, olive oil, smoked paprika, garlic and a season with salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly brown.
Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and spring onions.
To make the lemon tahini dressing. Combine all ingredients in a cup and whisk until completely smooth. I have used a stick blender.
Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the dressing and toss to combine.
Top the salad with avocado and feta cheese.

Preparing In The Kitchen

Preheat oven to 180 °C.
On a large baking sheet, combine the cauliflower, chickpeas, olive oil, smoked paprika, garlic and a season with salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes, or until tender and lightly brown.
Meanwhile, in a large salad bowl, combine the mixed greens, cucumbers, herbs, and spring onions.
To make the lemon tahini dressing. Combine all ingredients in a cup and whisk until completely smooth. I have used a stick blender.
Toss the roasted cauliflower and chickpeas in with the salad. Add a little of the dressing and toss to combine.
Top the salad with avocado and feta cheese.

Roasted cauliflower with spiced crispy chickpeas, all tossed together in a big salad - cannot get better.