Cau­li­flower, chick­pea salad could up­stage your main dish

The Daily Courier - - FOOD - By KATIE WORK­MAN

There is a salad on our ta­ble al­most ev­ery sin­gle night. Usu­ally, it’s let­tuce. More of­ten than not, just a bowl of sliv­ered ro­maine with a tart vinai­grette. Su­per sim­ple.

But when I go out, I am al­ways drawn to more in­tri­cate sal­ads, and I am a pushover for those that have a com­bi­na­tion of cooked and raw veg­eta­bles. And if some of those veg­eta­bles are roasted — those caramelized edges, that deep, sweet flavour, and oh, the tex­tures!

The orig­i­nal in­spi­ra­tion for this salad was a cup of left­over roasted cau­li­flower in the fridge. (The fact that there was left­over roasted cau­li­flower is ac­tu­ally kind of amaz­ing. Usu­ally, ev­ery last flo­ret is in­haled.) I re­sisted sim­ply eat­ing it cold out of its con­tainer, and de­cided to toss it with some let­tuce and dress it all up. Boy, was it good. So then I got in­spired to take this con­cept to an­other level.

The next time, I roasted a whole lot of cau­li­flower, and part­way through the roast­ing added some chick­peas to the pan for just the right com­bi­na­tion of firm and chewy.

The lemon tahini dress­ing eas­ily part­ners with the chick­peas — col­lec­tively, they are ba­si­cally the in­gre­di­ents in tra­di­tional hum­mus. The dress­ing is thick, al­most may­on­naise-like in tex­ture. At first, you’ll ba­si­cally dol­lop it on, but then when you toss the veg­eta­bles and let­tuce with the dress­ing it will coat ev­ery­thing with creami­ness.

And be­cause we just love let­tuce, a whole pile of thinly sliced ro­maine hearts pro­vides the crunch against the ten­der­ness of the roasted veg­eta­bles. A shower of thinly sliced red onion is the kicker, plus some herby bright­ness from cilantro or pars­ley. Choose be­tween the two, or use a combo for yet an­other layer of flavour.

On an av­er­age week­night, this will prob­a­bly not be our side salad. But it is likely to show up the next time I’m mak­ing a big meal with a Mediter­ranean or Mid­dle East­ern bent, as the show-off salad that threat­ens to up­stage the main dish.

And I will se­cretly hope it doesn’t all get eaten, and that there will be a con­tainer nes­tled in the back of the fridge for my lunch the next day. ROASTED CAU­LI­FLOWER AND CHICK­PEA SALAD WITH TAHINI DRESS­ING Serv­ings: 8 Start to fin­ish: 45 min­utes 1 head cau­li­flower (about 1 1/2 pounds), cut into small flo­rets 4 ta­ble­spoons olive oil, di­vided 1/2 tea­spoon pa­prika 1 tea­spoon ground cumin, di­vided 1/4 tea­spoon cayenne pep­per Kosher salt and freshly ground pep­per to taste

1 (15.5 ounce) can chick­peas, rinsed and drained 1/3 cup tahini (sesame paste) 2 ta­ble­spoons wa­ter 3 ta­ble­spoons lemon juice 2 cloves gar­lic, minced 4 cups sliv­ered ro­maine hearts 1/2 red onion, sliv­ered 1/2 cup fresh flat leaf pars­ley or cilantro leaves

Pre­heat the oven to 400 F. Place the cau­li­flower on a rimmed bak­ing sheet. Driz­zle over it 2 ta­ble­spoons of the olive oil, sprin­kle with the pa­prika, 1/2 tea­spoon cumin, and cayenne, and sea­son with salt and pep­per. Use a spoon or your hands to toss ev­ery­thing un­til the cau­li­flower is well coated with the sea­soned oil. Roast for 20 min­utes un­til the cau­li­flower is start­ing to soften, then add the chick­peas to the pan, use a spoon to stir so they are evenly dis­trib­uted and coated with the sea­soned oil. Roast for an­other 15 min­utes, un­til the chick­peas have firmed up a bit (they will get firmer as they cool) and the cau­li­flower is nicely browned and a lit­tle crisped at some of the edges. Let cool to slightly warm or room tem­per­a­ture.

Mean­while, make the dress­ing. Place the tahini, wa­ter, re­main­ing 2 ta­ble­spoons olive oil, lemon juice, gar­lic, re­main­ing 1/2 tea­spoon cumin, and salt and pep­per in a food pro­ces­sor or a blender, and process un­til thick and smooth. You can also com­bine all the in­gre­di­ents in a con­tainer or bowl and shake or stir to blend well.

Place the sliv­ered ro­maine hearts in a shal­low bowl, and top with the cau­li­flower and chick­pea mix­ture. Spoon the thick dress­ing over the top, and toss to coat the veg­eta­bles with the dress­ing. Top with the onions, and pars­ley or cilantro leaves. ——— Nu­tri­tion in­for­ma­tion per serv­ing: 187 calo­ries; 112 calo­ries from fat; 13 g fat (2 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 168 mg sodium; 15 g car­bo­hy­drate; 5 g fi­bre; 4 g sugar; 6 g protein.

The As­so­ci­ated Press

This roasted cau­li­flower and chick­pea salad tossed with gar­lic-tahini dress­ing is from a recipe by Katie Work­man.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.