Choufleur, one of my favorite French words. It’s so fun to say, that it makes you want to eat it. So I did. I bought an abundance of ingredients for a week’s worth of this gorgeous salad before the flu struck on Monday. I made one serving and the rest is still hanging out in my fridge. Womp, womp. Isn’t it just the prettiest? Colorful, crunchy, a little bit of creamy dressing. Nom nom. Nom nom nom.

I wish I was feeling better to want to eat this.

Roasted Cauliflower Salad with Lemon Tahini Dressing

For Cauliflower:

• 1 head of cauliflower
• 1 red onion
• Olive oil, for drizzling
• pinch of kosher salt
• salad base

For Lemon Tahini Dressing:

• 2 T. tahini
• 2 T. water
• 1/4 c. lemon juice
• 1/4 c. olive oil
• 1 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp cayenne
• 1/4 tsp salt

For Chickpeas:

• 15oz. can of chickpeas, drained and rinsed
• 1 T. olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• salt and pepper

1. Heat oven to 400F.
2. Chop cauliflower into small florets and onion into 1/4″ strips. Toss in olive oil and sprinkle with kosher salt. Spread onto a baking sheet.
3. Roast for 20 minutes. Remove sheet from oven and stir vegetables. Roast another 10-15 minutes.
4. While cauliflower and onions are roasting, combine all ingredients for the chickpeas in a cast iron skillet and cook until crispy, around 8 minutes. Remove from heat.
5. For the dressing, combine all ingredients for the dressing and shake or blend until combined.
6. Assemble salad greens, roasted vegetables, chickpeas, and toss lightly in dressing.