This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Cauliflower is nothing but cabbage with a college education."
I had a variation of this salad at a restaurant. It sounded so good and the premise is great: creamy tahini with roasted cauliflower and pine nuts paired with lemon and chick peas.
The dish was terrible. Far too salty and greasy and too lemony. This version has a great balance of roasted flavors from the cauliflower, pine nuts and tahini and is seasoned just right, making it a great side dish alongside a simple piece of grilled fish.
Servings = 4 | Serving size =about 1 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Cooking time does not include chilling time. Keeps well, refrigerated, 3-4 days.
|2 tsp||olive oil|
|1 large||head cauliflower (cut into small flowerets)|
|2 Tbsp||pine nuts|
|1 15 ounce can||no salt added garbanzo beans|
|2 Tbsp||parsley (coarsely minced)|
|fresh ground black pepper (to taste)|
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot add the olive oil to the pan and swirl to coat.
Add the cauliflower. Toss well to coat and place the pan in the oven.
Roast the cauliflower for about 15 to 20 minutes. Toss about every 4 to 5 minutes.
After the cauliflower has been roasting for ten minutes add the pine nuts to the pan to roast.
While the cauliflower is roasting mix together the garbanzo beans, parsley, tahini, lemon juice, salt and pepper.
Fold together until well blended.
Remove the cauliflower from the oven and place in the bowl.
Toss well and let cool for about 5 minutes.
Place the salad in the refrigerator to chill for about an hour. Serve thoroughly chilled.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 219||Calories from Fat 97|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 26g||10%|
|Dietary Fiber 8g||26%|
|Vitamin A 6%||Vitamin C 78%|
|Calcium 10%||Iron 19%|
|Vitamin K 50 mcg||Potassium 519 mg|
|Magnesium 62 mg|