Cauliflower is making a come-back. I’m sure of it, because I felt so compelled to buy 3 heads of the stuff.
I can’t remember a time in my life when that would ever have made sense, so I’m just going with it and I’ll see what happens.
I suppose anything dressed in tahini, garlic, lemon and olive oil will do the trick.
This is a great way to enjoy your veggies. You know, actually enjoy them.
My advice, don’t be afraid of this white, broccoli-like stuff. It’s super mild in flavor, but a great for soaking up other flavors. Just do it.
Here the how to:
In a large mixing bowl, toss cauliflower florets and garbanzos with olive oil and salt. Spread onto a foil or parchment-lined baking sheet and and bake at 400 for 30-35 minutes, mixing halfway through; cauliflower should have golden-brown coloring and toasty marks, while majority of the garbanzos turn crispy.
Make the dressing by whisking well or using the immersion blender.
Place roasted cauliflower and crispy garbanzos back into mixing bowl, add prepared tahini dressing and toss to coat, well.
Serve immediately, or savor for some pretty tasty left-overs!
Roasted Cauliflower {with crispy garbanzos and Tahini dressing}
Serves 4-5, as a side
Ingredients:
1 head cauliflower, cut into 1 1/2-inch florets
3 Tbsp Olive oil
¾ tsp salt
1 (15 oz) can garbanzo beans (rinsed and drained)
2 cloves garlic, minced
1/4 cup tahini
4 Tbsp fresh lemon juice
2 1/2 Tbsp water
¼ tsp black pepper
1/2 cup parsley, coarsely chopped
Directions:
Cut cauliflower into medium, bite-sized florets (about 1 ½ inches) and place into a large mixing bowl with olive oil, garbanzos, salt and toss to coat. Transfer onto a foil or parchment-lined baking sheet and roast for 30-35 minutes at 400 degrees, mixing halfway through.
Prepare tahini dressing by combining the garlic, lemon juice, water, tahini, and black pepper and whisk thoroughly or combine with an immersion blender*; set aside.
When cauliflower is slightly browned and majority of the garbanzos are crispy, remove from oven and transfer to the same mixing bowl used prior to roasting. Pour the tahini dressing over top, add the chopped parsley and mix to coat. Transfer to a serving plate and serve immediately.
*Little Yellow Note: Using the immersion blender for the dressing, makes for a more pasty/thick dressing. If after the coated cauliflower seems too dry for your taste, drizzle some olive oil over top.
From the Little Yellow Kitchen,
Chrissy
