Roasted Cauliflower Salad with Tahini Honey Mustard Dressing

A salad recipe rich with textures and delightful flavours. This dish will transport you to the enchanting world of Moorish cuisine. Enhance your dining experience by pairing this salad with broiled fish, braised chicken or lamb at your next dinner gathering.
Ingredients Instructions

Ingredients

Serves 6
1 large head cauliflower, trimmed and cut into bite-sized florets
1 × 19 oz (540 ml) can chickpeas, drained and rinsed
1 small red onion, sliced into ¼-in (0.6 cm) wedges
3 tbsp (45 ml) grapeseed oil
2 tsp (10 ml) smoked paprika
1 tsp (5 ml) ground cumin
2 cloves garlic, minced
½ tsp (2.5 ml) ground turmeric
kosher salt and freshly ground black pepper, to taste
3 cups (750 ml) packed baby spinach
3 cups (750 ml) packed baby kale
Tahini Honey Mustard Dressing, make ahead, recipe follows
1 small pomegranate, seeds only
TAHINI HONEY MUSTARD DRESSING
3 tbsp (45 ml) tahini
¼ cup (60 ml) extra-virgin olive oil
2 tbsp (30 ml) lemon juice
3 tbsp (45 ml) liquid clover honey
2 tbsp (30 ml) Dijon mustard
2 tbsp (30 ml) unseasoned rice vinegar
kosher salt, to taste

Instructions

  1. Preheat oven to 425 F (220 C).
  2. On a large rimmed baking sheet, toss cauliflower florets, chickpeas, onion wedges, grapeseed oil, paprika, cumin, garlic, turmeric and a generous pinch each salt and pepper. Spread into an even layer before roasting, tossing once or twice, until cauliflower is tender and lightly charred, about 20 to 25 minutes.
  3. In a large salad bowl, toss spinach and kale with about 2 tbsp (30 ml) Tahini Honey Mustard Dressing. Make a bed of dressed salad greens on a large platter and top with warm cauliflower, chickpeas and onions. Drizzle with additional dressing and garnish with pomegranate seeds. Enjoy.
  4. TAHINI HONEY MUSTARD DRESSING
  5. . In a medium bowl, whisk tahini, olive oil, lemon juice, honey, Dijon mustard and rice vinegar until emulsified. Thin if desired with 1 to 2 tbsp (15 to 30 ml) water. Taste and season with salt. Transfer to an airtight container and refrigerate until ready to use.
  6. Makes about ¾ cup (180 ml)
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