Recipe Instructions:
Ingredients
For The Salad
2 lb cauliflower florets
1/2 cup za'atar roasted chickpeas
1 large yellow onion; sliced
1/2 cup fresh parsley; chopped
For the Dressing
1/3 cup tahini
1/3 cup water
1/3 cup plain Greek yogurt
2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic; minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
Place the chopped cauliflower and sliced onions on a parchment-lined baking sheet and bake for 20-25 minutes at 375°F. Do not flip them during baking. During the last 5 minutes of baking turn the oven to broil to brown the top of the cauliflower a bit.
While the cauliflower is roasting prepare the tahini dressing by adding all of the tahini dressing ingredients except for the parsley to a medium-sized bowl and whisking until it is well combined or you can also add the ingredients to a small blender and give it a whirl.
Remove the cauliflower and onions from the oven and transfer to a large heat-resistant bowl. Add the za'atar Roasted Chickpeas, add the parsley and toss with 3 tbsp of the tahini dressing. More if desired. Save the remaining tahini dressing for another day to use on this or other salads. Serve hot or cold.
