You were thinking this would just be another boring green salad right? Gotcha! This fancy lookin’ warm ROASTED CAULIFLOWER VEGAN SALAD combines with red onion, spiced crunchy chickpeas, and fresh summer dill. For the finale I’ve topped her with my homemade goddess tahini dressing. Words can’t say enough.
Roasted warm veg of any kind… look out. I will eat all of you.
I can’t say enough how much I LOVE this line of cooking oils, sprays and mayonnaise. Chosen Foods I honestly don’t know what I would do without these high quality goods in my kitchen. Especially when I literally bake veggies all year round and can honestly admit to turning on my oven when its 30 degrees outside. Not all the time…. but most days. 🙂
Another obsession of mine… crunchy anything. Especially chickpeas! These guys I did fast and quick and made them semi crunchy by putting them in a skillet for a few minutes with some of my go-to favourite spices.
Because when hangry-ness calls, a girls gotta eat.
So, after roasting up some cauliflower and onion, and sautéing some spiced up chickpeas, all that’s left to do is make my drool-worthy homemade goddess tahini dressing. Which might I add was one of the very first dressings I ever created when I started my blog last year. She has been a winner no matter where I take her and definitely satisfies every creamy craving I have 100%.
Made with 100% organic ingredients like Organic Fair-trade Tahini, Apple Cider Vinegar , Grainy Dijon Mustard, Freshly squeezed Lemon Juice, Garlic, and some filtered water.
I usually make a big batch of it weekly and leave it in the fridge so J and I can enjoy on most of our lunches and dinners!
I hope you all try out this delicious high protein dish and feel free to add more toppings like avocado, tomatoes, fresh sprouts and greens and a sprinkle of seeds or nuts would be yummy too!
Enjoy this dish warm or cold, as a side (would make 4 servings) or as a main dish (2 servings). Happy last week of June to all of you beautiful souls!!
(gluten-free) 
(dairy-free) 
(vegan)
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 45 minutes |
| Servings |
servings
|
- 1 head cauliflower cut into small florets
- 3/4 cup red onion sliced into small thin strips
- 2 teaspoons Parmesan cheese *I like to use avocado oil spray by Chosen Foods
- 1/4 cup fresh dill de-stemmed, and finely chopped
- 2 tablespoons organic fair trade Tahini
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon apple cider vinegar *I like to use Braggs brand
- 1 heaping teaspoon grainy dijon mustard
- 1 clove garlic finely minced
- 2-3 tablespoons filtered water depending on desired thickness*
- sea salt & pepper to taste
- 1 cup cooked/canned chickpeas *I like to use Eden Foods brand
- 1/2 tablespoon extra virgin olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon sea salt
- 1/8 teaspoon cayenne
Ingredients
FOR THE CAULIFLOWER
FOR THE GODDESS TAHINI DRESSING
SPICED CHICKPEAS
|
|
Feel free to add any extra toppings such as avocado, tomatoes, fresh sprouts, greens, and/or seeds of choice.
Nutritional facts calculated per serving, total of 3 servings.
