Roasted Cauliflower Salad
Did someone say leftovers?
If you’ve been following my blogs, you may have seen One Sauce for Three Dishes, which includes recipes for fried fish, roasted cauliflower, Mediterranean rice pilaf, and tahini sauce. This salad is made from “leftovers” of the roasted cauliflower, the sauce, and the chickpeas not used in the rice pilaf. You can make this from scratch, but it’s a snap to whip up if you have leftover roasted cauliflower and tahini sauce.
Roasted Cauliflower Salad
Serves 4
2 cups roasted cauliflower florets
1 cup chickpeas, rinsed and drained
2 large stems each, fresh basil, mint, Italian parsley, coarsely chopped
1/3 English cucumber (about 1 cup) peeled, quartered, and cubed
1 cup cherry tomatoes, halved
2 radishes, halved and thinly sliced
1/4 red onion, peeled, thinly sliced and chopped
small handful Marcona almonds, coarsely chopped
Dressing
2 tablespoons olive oil
juice of 1/2 lemon
1 generous tablespoon tahini sauce
Put all salad ingredients in a bowl.
In a small cup, make the dressing by combining the olive oil with the lemon juice. Add tahini sauce and whisk with a fork.
Pour dressing over salad and toss. Add salt to taste. Plate. For a main course, add tuna or cubed chicken breast.
