roasted cauliflower crunch salad with lemon tahini dressing
This roasted cauliflower crunch salad with lemon tahini dressing is so good.
Ingredients
Roasted veggies
- 1 head cauliflower - cut into tiny florets
- 1 can chickpeas - drained
- 2 medium carrots - roughly chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 tablespoon avocado oil
Lemon tahini dressing
- juice from 1 lemon
- 1 tablespoon maple syrup
- 3 garlic cloves - minced
- 1 tablespoon miso or sub soy sauce
- ½ cup water
- ½ cup tahini
Other salad ingredients
- 10 celery stalks - finely chopped from about 1 small celery bunch
- 1 cup slivered almonds sub any nut or seed
- 1 2 oz jar capers - drained can omit but these add such a good flavor
- 1 bunch parsley - finely chopped
Instructions
- Preheat oven to 425 degrees. Add cauliflower, chickpeas and carrots to a sheet pan lined with parchment paper. Toss in oil and spices. Bake for 30-35 minutes until veggies have started to brown.
- Mix together tahini dressing ingredients.
- Mix together cauliflower, chickpeas and carrots with the tahini dressing, celery, almonds and capers in a large bowl.
Notes
This makes about 4-5 servings of salad.
Nutrition
Calories: 496kcalCarbohydrates: 41gProtein: 19gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.004gSodium: 1448mgPotassium: 1202mgFiber: 14gSugar: 9gVitamin A: 5657IUVitamin C: 77mgCalcium: 248mgIron: 5mg
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