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Roasted Cauliflower Salad with Lemon Tahini Dressing

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1 Head Cauliflower, cut into florets
1/2 White Onion, chopped
2 Tbsp Olive Oil
Salt and Pepper, to taste
1 Bunch Parsley, chopped
15 oz Can Chickpeas, drained and rinsed
1 Tbsp Olive Oil
1/2 Tsp Paprika
1/4 Tsp Garlic Powder
1/8 Tsp Cayenne
Salt and Pepper, to taste
  1. Preheat oven to 400 degrees. Toss the cauliflower, onion, and olive oil in a bowl. Spread on a baking sheet and sprinkle with salt and pepper. Bake for 15 minutes, then stir, then bake for an additional 15 minutes. Let cool.
  2. Make the dressing by combining all ingredients in a bowl and whisking together. Refrigerate until ready to serve.
  3. Heat olive oil over medium heat. Add the chickpeas, paprika, cayenne, and salt and pepper. Stir and cook for about 5 minutes, until the chickpeas are slightly crisp. Remove from heat and cool.
  4. Chop the parsley.
  5. Assemble the salad by combining the cauliflower, onions, parsley, and chickpeas in a bowl. Drizzle about ½ the dressing over the top and toss to combine. Add more dressing as needed. Serve warm or cold.
Lemon Tahini Dressing
1/3 Cup Tahini
1/3 Cup Water
1/4 Cup Lemon Juice
2 Garlic Cloves, minced
1/2 Tsp Cumin
1/4 Tsp Cayenne
1/4 Tsp Salt
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