60 minutes
A warm and hearty salad featuring caramelized roasted cauliflower, creamy avocado, and chickpeas dressed in a vibrant tahini sauce.
Cauliflower, cored and cut into florets
0 oz
0.25 fluid ounces
teaspoons
Black Pepper, ground
teaspoons
Chickpeas, cooked
0 oz
Lemon Juice, fresh
teaspoons
Orange Juice, fresh
tablespoons
tablespoons
teaspoons
teaspoons
Flat Leaf Parsley, fresh
cups
Mint, fresh
cups
Garlic, grated
cloves
Sumac, ground
teaspoons
Turkish Red Pepper, crushed
teaspoons
Watercress, fresh
0 bunches
Avocado, diced
each
Sesame Seeds, toasted
teaspoons
Orange Zest, finely grated
teaspoons
1. Roast the Cauliflower
Preheat the oven to 425°F. Toss the cauliflower florets with the extra-virgin olive oil, kosher salt, and black pepper in a large bowl. Spread the cauliflower evenly on two rimmed baking sheets and roast for 35 to 45 minutes until golden brown and tender.
2. Prepare the Tahini Dressing
In a blender, combine the chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, kosher salt, parsley, mint, garlic, sumac, and Turkish red pepper. Blend until smooth. Gradually drizzle in the olive oil while the blender runs to emulsify the dressing.
3. Assemble the Salad
In a large bowl, combine the roasted cauliflower, watercress, remaining chickpeas, and additional parsley and mint. Toss with the tahini dressing, then gently fold in the diced avocado. Sprinkle with toasted sesame seeds and orange zest. Adjust seasoning if necessary.
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