Roasted Cauliflower and Chickpeas with Tahini Dressing
This easy side is proof that eating your veggies is anything but boring! Roasting cauliflower and chickpeas yields so much flavor (and, in the case of the chickpeas, a lovely crunch!), ramped up with the addition of lots of lemon zest and fresh parsley.
We’ve paired it with our Basic Tahini Dressing, which complements the vegetables without overwhelming. This salad holds up well too, so any leftovers can be packed for lunch the next day!
serves 4; can be easily doubled
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Ingredients
1 head of cauliflower, cut into bite-sized florets
Preheat the oven to 425 degrees. Place the cauliflower florets and chickpeas on a baking sheet and drizzle with the olive oil. Toss to coat and spread in an even layer. Season with salt and pepper. Bake for 25 – 35 minutes, giving the pan a good shake every 5 minutes or so, till the cauliflower is nicely browned.
Remove the pan from the oven and squeeze the lemon juice over. Transfer to a serving bowl and garnish with the parsley leaves and lemon zest. Serve, passing the dressing separately.
