Tahini Cauliflower Salad

Servings: 4 | Serving size: about 1 cup

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

Ingredients

• 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 (drained and rinsed)
• 2 Tbsp parsley (coarsely minced)
• 2 Tbsp tahini
• 1/2 lemon (juiced)
• 1/2 tsp salt
• 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.