Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: - [ ] 1 head Cauliflower, florets; - [ ]1 can of Chickpeas; - [ ] 1/2 Red onion; - [ ] drizzle olive oil; - [ ] 1/4 tsp salt; - [ ] 1 tbsp garlic powder; - [ ] 4 tbsp Tahini; - [ ] 4 tbsp Water; - [ ] 1 Lemon, juiced; - [ ] 2 Garlic clove, minced; - [ ] 2 tsp Harissa; - [ ] 1 tsp Cumin; - [ ] 4 cup Spinach, chopped; - [ ] 1 cup Parsley, chopped; - [ ] 2 cup Cucumber, chopped

8 steps

Prep:10minCook:40min

I have been loving this roasted cauliflower salad for lunch during my luteal phase! It's an easy and nutritious hands-off meal, which makes it great for a busy work-from-home day. All you need to do is chop your cauliflower and onions, then bake it with chickpeas in the oven. Serve over spinach, parsley, and cucumbers and you got yourself a meal!

Updated at: Mon, 13 May 2024 19:55:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories583 kcal (29%)

Total Fat17.2 g (25%)

Carbs85.3 g (33%)

Sugars16.7 g (19%)

Protein29.6 g (59%)

Sodium310.9 mg (16%)

Fiber20.1 g (72%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headCauliflower

florets

1 canChickpeas

0.5Red onion

olive oil

¼ tspsalt

1 Tbspgarlic powder

Lemon Tahini Dressing

4 TbspTahini

4 TbspWater

2 tspHarissa

1 tspCumin

Serve on

4 cupSpinach

chopped

1 cupParsley

chopped

2 cupCucumber

chopped

Instructions

Step 1

Preheat the oven to 425°F

Step 2

Rinse, dry, and then cut your cauliflower head into small, individual florets, then move them onto a large baking tray.

Step 3

Drain and rinse your chickpeas, dry them off with a towel, then add to the baking tray.

Step 4

Cut your onion, lengthwise, into thin strips. Add them to the baking tray.

Step 5

Drizzle olive oil, then add salt and garlic powder to the tray and use your hands or a spatula to mix it thoroughly so the veggies are evenly coated in oil and seasoning. Then place in the oven and cook for 30 minutes, or until the cauliflower is golden and the chickpeas are crispy.

Step 6

While the veggies are cooking, prep your lemon tahini dressing and chop your spinach, parsley, and cucumber so it's ready to serve.

Step 7

Make the lemon tahini dressing by combining all the ingredients in a small jar and stirring until smooth. Add more water/lemon juice until you get to the consistency of your choice - I like it a little thicker so I often opt for less water.

Step 8

Add the cooked veggies on top of the spinach, parsley, and cucumber. Then top with the lemon tahini dressing.