Cauliflower Salad with Lemon Tahini Dressing

Ingredients:

For the Salad:

• 1 large head of cauliflower, cut into small florets
• 1 can of chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup sliced almonds, toasted (optional)
• 1/4 cup pomegranate seeds (optional)

For the Lemon Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or agave nectar
• 2 cloves garlic, minced
• 1/4 cup water (more if needed to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Prepare the Salad:
   1. Preheat your oven to 400°F (200°C).
   2. Spread the cauliflower florets on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
   3. Roast the cauliflower in the preheated oven for 20-25 minutes, or until golden brown and tender. Remove from the oven and let cool slightly.
   4. In a large salad bowl, combine the roasted cauliflower, chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, almonds, and pomegranate seeds (if using).
2. Prepare the Dressing:
   1. In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, and minced garlic.
   2. Gradually add water, whisking until you reach your desired consistency.
   3. Season with salt and pepper to taste.
3. Assemble the Salad:
   1. Pour the lemon tahini dressing over the salad and toss to combine, ensuring everything is evenly coated.
   2. Serve immediately, or refrigerate for an hour to allow the flavors to meld.

Tips:

• This salad can be served warm or cold, making it versatile for any season.
• Feel free to add other vegetables or greens like spinach or arugula for extra nutrition.
• The salad can be stored in the refrigerator for up to 2 days, but it’s best enjoyed fresh.

Enjoy your vibrant and nutritious Cauliflower Salad with Lemon Tahini Dressing!