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Roasted Cauliflower Salad with Chickpeas, Tahini and Avocado
Ingredients
  • 1 medium head cauliflower cored and cut into small florets
  • 3/4 C. extra-virgin olive oil
  • 1 1/4 t. kosher or to taste
  • Freshly ground black pepper to taste
  • 1 C. cooked chickpeas rinsed and drained
  • 4 t. fresh lemon juice
  • 1 T. fresh orange juice
  • 1 T. tahini
  • 3/4 t. rice vinegar
  • 1/2 t. honey
  • 3/4 C. fresh parsley leaves
  • 3/4 fresh mint leaves
  • 1 garlic clove minced
  • 1/4 t. ground sumac optional
  • 1/8 t. red pepper flakes Aleppo pepper preferred
  • 1 bunch watercress
  • 1 avocado pitted, peeled and diced for garnish
  • Toasted sesame seeds for garnish
  • 1/2 t. freshly-grated orange zest
  • Cara Cara orange slices peel and pith removed for garnish
Instructions
  1. Preheat oven to 425 degrees F.
  2. Prepare cauliflower and toss florets in 1/4 C. olive oil, 1 t. salt and black pepper to your taste. Roast cauliflower on a large baking sheet for 35 minutes. Turn the cauliflower over a couple times while roasting it. When cauliflower is well-browned and tender, remove from oven and set aside to let cauliflower cool to room temperature.
  3. Blend 2 T. chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, remaining 1/4 t. salt, 1/4 C. parsley, 1/4 C. mint, garlic, sumac (optional) and red pepper until smooth. Keep the blender running and slowly drizzle the remaining 1/2 C. olive oil into the mixture.
  4. Using a large bowl, mix cauliflower, watercress and remaining chickpeas. Mix in the remaining parsley and mint. Toss the greens with enough dressing to evenly coat the greens and chickpeas. Season to taste if necessary.
  5. Serve garnished with avocado, toasted sesame seeds,slices of Cara Cara oranges, and freshly-grated orange zest.