I could eat roasted vegetables every day. They are as simple as they are tasty. From broccoli and cauliflower to Brussels sprouts and zucchini, add a little garlic, olive oil, sea salt and pepper, and I'm set. The main course, on the other hand, can leave a little to be desired. This got me thinking: How can I make a meal out of my roasted veggies?

A friend of mine frequently gushes over her love of tahini, and posts Instagram stories of lavishly roasted vegetables perfectly drizzled with the stuff. I have only had tahini in hummus, so when I stumbled on a recipe for roasted cauliflower and chickpea salad with tahini sauce while trolling for new meal ideas, I knew I had to give it a go. It satisfies my need for roasted vegetables while also offering up some extra protein, so I don't need to worry about preparing any meat or the like. Win, win.

Because I am the queen of simplification, I microwaved the chickpeas, which was one of the options the recipe called for, and they didn't disappoint. (Hey, why dirty a skillet and go through the trouble of warming the chickpeas on the stove when you could just nuke them instead?) 

I'm happy to say I have another dish in our dinner rotation — perhaps even one that is worthy of Instagram.  

Laura Anderson Shaw is the editor of Radish.

Roasted cauliflower and chickpea salad with tahini sauce

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

Tahini sauce (recipe to follow)

Tahini sauce

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 of the sauce ingredients and mix with a fork until smooth, adding more water as needed to create a dressing-like, pourable consistency. Set aside.

Preheat the oven to 400. After rinsing and drying the cauliflower, separate it into florets. Place them on a baking sheet and drizzle with olive oil, tossing to distribute. Sprinkle with salt and pepper and bake for 20 minutes or until lightly golden and cooked through. 

Heat the chickpeas in a skillet with a little olive oil, sprinkle with salt and plenty of freshly ground pepper. (Or, warm them up in the microwave.) 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.

Recipe source: oliveoilandlemons.com 

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