Roasted cauliflower and chickpea salad with tahini sauce
So, we just returned from 4 months of travel, two of which were in South America. I can’t even begin to tell you how much fun, interesting and educational this experience was. I wrote about the trip as we went along but there is so much more to share and since I compile these posts and images into travel book for our family, I will continue to write and document our experience.
It took me a while to get back into the kitchen after returning from the trip. For the first couple of weeks it was soup, soup and more soup, interrupted by a pasta dish or two and a few salads. I am not sure why, perhaps I was tired, but I was not in the mood to do too much cooking. I am however getting into the mood now, and hope to share some good food on these pages in between more travel posts.
This is an easy dish made with roasted cauliflower and chickpeas. I use very little oil to roast the cauli, just enough to moisten the edges so they brown before the cauli overcooks. The oil heats up faster and caramelizes the edges into golden delicious look. You can sauté the chickpeas in a bit of olive oil or just warm them up in the microwave, no one is watching. Give it a generous sprinkling of sea salt and a twist or two of freshly ground pepper. For a sauce, I made a thin tahini with consistency of a dressing, with lemon juice and salt, you can add garlic if you’d like. This made a nice dish that we both enjoyed. I hope you would too.
1 head cauliflower
1 tablespoon olive oil
Salt and pepper
1 can organic chickpeas or 2 cups chickpeas cooked from scratch
1/3 cup chopped parsley
1/3 cup tahini paste
Juice from 1/2 a lemon
1 teaspoon salt, more as needed
1/2 cup water, more as needed
Combine all the ingredients and mix with a fork until smooth, adding more water as needed to create a dressing like pourable consistency.
Separate the cauliflower into medium, size florets, place on a baking sheet and drizzle with the olive oil. Toss to distrib ute the oil over the cauliflower.
Sprinkle with salt and pepper and bake at a preheated 400 oven for 20 minutes or so until lightly golden and cooked through but not too soft (unless you want it soft)
Heat the chickpeas in a skillet with a little olive oil, sprinkle with salt and plenty of freshly ground pepper.
Combine the cooked cauliflower with the chickpeas and parsley and toss.
Drizzle with some of the tahini sauce and serve the rest on the side.
Serve with lemon wedges.