Roasted Cauliflower and Chickpea Salad

Instructions

1. Step 1

   Heat the oven to 220°C and position a rack in the center.

2. Step 2

   Cut the cauliflower into bite-size florets. Drain and rinse the chickpeas, measure them after draining, and pat them dry.

   Ingredients used: 700.0 gr Cauliflower, 480.0 gr Chickpea

   Cookware: Chef Knife, colander, cutting board

3. Step 3

   Place the prepared cauliflower and chickpeas in the large mixing bowl. Add 2 tbsp (30 ml) olive oil, the cumin, paprika, ⅝ tsp (4 gr) salt, and 1 gr black pepper; toss well and spread in a single layer on the baking sheet.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 2.0 gr Paprika, 4.0 gr Salt

   Cookware: Large Mixing Bowl, rimmed baking sheet

4. Step 4

   Roast until the cauliflower is tender and browned and the chickpeas are lightly crisp, turning everything halfway through.

   Timer: 25 min (fixed)

   Cookware: rimmed baking sheet, spatula

5. Step 5

   Whisk the lemon juice, tahini, water, grated garlic, remaining olive oil, remaining ⅜ tsp (2 gr) salt, and remaining 1 gr black pepper until smooth.

   Ingredients used: 1.0 gr Black Pepper, 4.0 gr Garlic, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt, 30.0 ml Tahini, 30.0 ml Water

   Cookware: Small Mixing Bowl, whisk

6. Step 6

   Remove the roasted cauliflower and chickpeas from the oven and let them cool slightly on the baking sheet.

   Timer: 10 min (fixed)

   Cookware: rimmed baking sheet

7. Step 7

   Thinly slice the red onion and roughly chop the parsley. Combine them in the large mixing bowl with the roasted cauliflower and chickpeas, then toss with the dressing and serve.

   Ingredients used: 20.0 gr Parsley, 100.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl, spatula