Roasted Cauliflower, Chickpea & Cherry Tomato Salad with Spicy Tahini & Lime Drizzle & P
This week I had a whole cauliflower in the fridge and decided it was time to use it. That is usually how I cook... I go grocery shopping once a month, stock up my fridge and pantry to the max and get my inspiration from opening doors and seeing wat's available. This time I had a whole cauliflower, some Cherry tomatoes, canned beans and frozen pomegranate seeds. The recipe below is the result of my inspiration. I hope you all enjoy it! As always, let me know what you think about it.
Yield: 4 servings
1 head Cauliflower, cut into medium florets
1 cup Chickpeas, cooked & drained
1/4 cup Grape seed oil
1 tsp Cumin
2 tsp Paprika
1/2 tsp Chili powder
1/2 tsp Garlic salt (or garlic powder plus salt)
To taste Fresh ground black pepper
2 1/2 Tbsp Tahini paste
2 each Limes, juiced
1 Tbsp Hot sauce (I used Lime Cholula)
2 tsp Garlic, minced
1 Tbsp Olive oil
As needed Warm water to adjust consistency
3/4 cup Cherry tomatoes, cut in half lengthwise
1/3 cup Pomegranate seeds
Procedure: (click on the images below to get step by step visual directions)
Preheat oven to 400ºF.
Cut cauliflower into medium size florets and place in a stainless steel bowl.
If you are using canned chickpeas, strain and rinse well. Add to the same bowl as the cauliflower florets.
To the bowl, add grape seed oil, cumin, paprika, chili powder, and garlic salt (or a combination of garlic powder and Kosher salt) and freshly ground pepper. Toss really well until all ingredients are well incorporated.
Line a baking sheet with parchment paper. Place the cauliflower and chickpeas on the baking sheet and place inside preheated oven.
Roast for 45-60 minutes depending on your oven and size of the florets. Using a spatula, toss everything halfway through the cooking process (at around the 20 minute mark).
While the cauliflower and chickpeas are roasting, in a stainless steel bowl, whisk together the tahini paste, lime juice, hot sauce, minced garlic and olive oil. Use some warm water to adjust the consistency of the drizzle. I used Lime Cholula hot sauce, but another good alternative would be Sambal Oelek.
When the cauliflower is easily pierced with a knife, and starts to crisp up on the edges and the chickpeas are crispy, remove from the oven.
Cut the cherry tomatoes in half lengthwise, mix with the roasted ingredients (either after cooling or when warm), place on a platter, top with the drizzle and finish with the pomegranate seeds. As mentioned before this salad can be served warm or cold.