Roasted cauliflower salad with chickpeas, cranberries and a lemon tahini
Info
- Perptime 30 Min.
Ingredients
Portions
- 1 small head of cauliflower
- 1 small onion, cut in thin stripes
- 2 Olive oil Crete P.G.I., extra virgin
- Sea salt with iodine
- Pepper
- 80 g White tahini (sesame butter)
- 70 ml water (8 tbs) Juice from 1,5 lemons
- 1 tsp - 1 tsp garlic paste
- 1 tbs cumin
- 1 ts cayenne pepper
- 1 Sea salt with iodine
- 400 g Rapunzel chickpeas in the can
- 1 Olive oil Crete P.G.I., extra virgin
- 1 tbs paprika powder
- 1 pinch of cayenne pepper
- 1 TL Sea salt with iodine
- 2 EL Cranberries
- 1 bunch parsley roughly chopped
Preparation
Preheat the oven to 200 ºC. Cut the cauliflower into small florets and place on a large baking tray with the cut red onion. Add the olive oil and season with a pinch of salt, pepper and mix. Roast in the oven for 15 minutes until the cauliflower is tender and slightly browned around the edges.
While the cauliflower and onions roast, prepare the dressing. Add the tahini, water, lemon juice, garlic paste, cumin, cayenne pepper and salt in a kitchen machine and blend until creamy.
Add the drained and washed chickpeas to a pan with the olive oil, paprika powder, cayenne and a pinch of salt and pepper. Roast for about five minutes or until they are slightly crispy. Remove the chickpeas from the heat.
Mix the chopped parsley, cranberries, the cooled cauliflower and the chickpeas in a bowl and then pour into the glasses. In case you make the salad for “to go”, put the dressing in a small container and add to the salad just before serving. Shake the glasses to mix the salad and the dressing.
