Description
This Roasted Cauliflower Salad with a hummus and tahini dressing is flavored with mint and orange and parsley. If you love lots of flavor, you will love this salad.
Ingredients
Dressing:
1/4 c canned chickpeas/garbanzos rinsed and dried
1 T rice vinegar
1 crushed garlic clove
3 fresh lemon juice
2 T tahini
1/2 c fresh Italian parsley leaves
1/2 c fresh mint leaves
1 c olive oil
1-2 t za'atar
1/2 t Aleppo pepper flakes or chili flakes
Salt and pepper
Salad:
1 medium head of cauliflower - 1/2 of it sliced like steaks and the other into florets
2 T olive oil
1/2 c canned chickpeas/garbanzos, rinsed and dried
1/2 fresh Italian parsley leaves
1/2 c fresh mint leaves
Kosher salt to taste
1/2 of an orange zested
Freshly ground black pepper
Instructions
Preheat oven to 400. Place 2 T olive oil in a shallow pan. Take cauliflower steaks and oil them on both sides. Sprinkle with salt. Place in oven and roast for 30 minutes or until golden on the bottom. Flip over and roast until other side is light golden.
Make dressing by combining chickpeas, vinegar, garlic, lemon juice, tahini, parsley and mint in blender or food processor. With motor running slowly drizzle in olive oil and blend until smooth. Dressing will be thick. Add the za'atar and season with salt and pepper. Set aside.
In a good sized bowl, toss raw cauliflower florets, roasted cauliflower broken into smaller pieces, chickpeas, parsley and mint together with about 1/3 to half of dressing. Taste for salt. Transfer to a shallow serving bowl and garnish with freshly ground black pepper and orange zest. This salad does keep well overnight as long as you don't use to much dressing! Enjoy!
Notes
Adapted from: Food and Wine, May 2015
