Roasted Cauliflower Salad

Roasted Cauliflower Salad
Serves: 6 as a side
Preparation: 15 Minutes
Cooking: 20 Minutes
Ingredients
1 head cauliflower, chopped into florets
½ red onion
1 cup parsley, chopped
1x 400g can chickpeas, rinsed
½ teaspoon ground paprika
3 tablespoons olive oil
Dressing
Juice of 1 lemon
1/3 cup tahini
2 garlic cloves, minced
¼ cup olive oil
¼ teaspoon pepper
Method
Preheat oven to 200° degrees. Place cauliflower them onto an oven tray
Place cauliflower on an oven tray. Drizzle with 2 tablespoons olive oil, and add pepper
Roast the cauliflower for 20 minutes, then stir and roast for an additional 10 minutes or until golden. Let cool
In a small bowl, mix the dressing ingredients together
Heat a fry pan or skillet over medium heat and add chickpeas, 1 tablespoon olive oil, paprika and salt and pepper
Stir and cook the chickpeas for 5 minutes or until slightly golden. Remove from the heat
in a large bowl or plate, combine the cauliflower, red onion, parsley, and chickpeas – mix well
Drizzle with salad dressing and toss to combine