with lemon tahini dressing
Gluten free, dairy free and vegetarian
Ingredients
Roasted Cauliflower & Chickpeas
1 head cauliflower, chopped into small florets
15 oz. can chickpeas, rinsed, drained & patted dry
¼ cup olive oil
1 Tbsp. chili powder
1 tsp. cumin
1 tsp. paprika
½ tsp. cayenne
2 Tbsp. honey
1 tsp. salt
Lemon Tahini Dressing
¼ cup + 1 Tbsp. tahini
2 Tbsp. lemon juice (~1–2 lemons)
1 Tbsp. honey
½ tsp. salt
3–4 Tbsp. water
Fresh ground black pepper, to taste
Make the Bowl!
1 head baby romaine
1 head butter lettuce
1 cup baby arugula
¼ cup fresh mint, chopped fine
1–2 avocados, sliced
Roasted Cauliflower & Chickpeas (above)
Lemon Tahini Dressing (above)
Preparation
Roasted Cauliflower & Chickpeas
- Preheat the oven to 425˚F and line a baking tray with parchment paper.
- Toss cauliflower florets and chickpeas with olive oil, spices, honey, and salt in a large mixing bowl and stir until evenly coated.
- Spread on baking sheet and bake for 25–30 min. (or until cauliflower and chickpeas start to brown).
- Remove from oven and set aside to cool.
Lemon Tahini Dressing
- Whisk together tahini, lemon juice, honey and salt.
- Stir in 3 Tbsp. of water until combined. Add additional 1 Tbsp. of water if you prefer a thinner consistency. Taste, and season with extra salt and pepper if desired.
Make the Bowl!
- Tear baby romaine and butter lettuce into small pieces in a large serving bowl.
- Add arugula and fresh mint. Top with Lemon Tahini Dressing and toss well to combine.
- Top greens with Roasted Cauliflower & Chickpeas.
- Finish by garnishing with avocado slices, additional mint and black pepper.
