Description
A flavorful and nutritious salad featuring roasted cauliflower, chickpeas, and sautéed dates, topped with a garlic chive tahini dressing.
Ingredients
Scale
- 1 small head cauliflower
- 1 tbsp nutritional yeast
- 1 tsp dry thyme
- 1 tsp garlic powder
- 1/2 tsp ground coriander
- 1, 15 oz can chickpeas, drained and rinsed
- 2 1/2 tbsp avocado oil
- Kosher salt
- 2 tsp extra virgin olive oil
- 1 medium lemon, zested and cut in half
- 2 shallots, sliced
- 1 Fresno pepper, sliced
- 4 Medjool dates, pits removed and diced
- 2 cloves garlic, grated
- 1/4 cup tahini
- 1 tsp Dijon mustard
- 1 clove garlic, grated
- 1/4 cup finely minced chives
- 3–4 tbsp cold water
Instructions
- Preheat the oven to 425F and line 2 baking trays with parchment paper. Fully zest the lemon on to a cutting board then cut the lemon in half and set aside.
- Cut the cauliflower into 1 inch florets then slice the florets. Place on one baking tray with nutritional yeast, 1/2 tsp thyme, the coriander, garlic and a generous pinch of salt. Drizzle the tray with 1 1/2 tbsp oil then toss to coat (use additional oil as needed). Spread everything out into a single layer then roast for 20 minutes on the bottom rack. Flip then bake for an extra 10 minutes until charred around the edges.
- Dry the chickpeas in a kitchen towel then place on a baking tray with 1 tbsp oil, a pinch of salt and 1/2 tsp thyme. Toss to coat then spread out in an even layer and bake for 20 minutes. Give the chickpeas a toss then roast for another 10 minutes then allow to completely cool.
- Heat up a medium sized sauté pan with 2 tsp oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and shallots and peppers on the opposite side. Cook the lemon undisturbed for 4-5 minutes or until the bottom of the lemon has mostly browned. In the meantime, sauté the shallot mixture for 2 minutes, then add the garlic and dates and continue to sauté for 3-5 minutes. Remove the pan from heat and set aside.
- Transfer the chickpeas, sautéed date mixture, and half the zested lemon to the tray of cauliflower then top with the juice of 1/2 the seared lemon and toss to combine.
- Make the dressing by adding the tahini, mustard, garlic, remaining lemon zest and juice, a generous pinch of salt and minced chives to a small mixing bowl. Whisk to combine until it starts to thicken then pour in the water and whisk until mostly smooth. If still too thick, whisk in additional water 1 tablespoon at a time until desired consistency is achieved. Taste and add more salt as needed.
- To serve, portion some of the cauliflower mix on top of your favorite grains and drizzle with some of the dressing and enjoy.
Notes
- For a spicier version, increase the amount of Fresno pepper.
- Serve over quinoa or brown rice for added texture.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 240mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Cauliflower, Date Salad, Vegan Salad, Mediterranean Salad