Potato Chickpea Cauliflower Salad With Tahini Dressing Recipes
POTATO, CHICKPEA, & CAULIFLOWER SALAD WITH TAHINI DRESSING
Steps:
- Bring two medium pots of salted water to a rolling boil over high heat. Add potatoes to one pot and simmer until fork-tender, about 15 minutes.
- In the second pot, simmer chickpeas with bay leaves until warm, 5 minutes. Use a slotted spoon to transfer chickpeas to a colander, and toss dry. (Keep water in pot at a simmer.) In a large bowl, season chickpeas with salt, lemon juice and a drizzle of oil.
- Drain and halve potatoes. Season with salt, a drizzle of oil and a squeeze of lemon juice.
- Add cauliflower to pot used for chickpeas and simmer until al dente, 3-5 minutes. Strain, toss dry and add to bowl with chickpeas.
- Make the dressing: In a blender, pulse turmeric, tahini, a squeeze of lemon juice, a pinch of salt, coriander, vinegar and water to combine. With motor running, slowly pour in ¼ cup oil to emulsify.
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- Preheat the oven to 400ºF. Place the cauliflower on a rimmed baking sheet. Drizzle over 2 tablespoons of the olive oil, sprinkle with the paprika, ½ 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 that they are evenly distributed and coated with the seasoned oil, and roast for another 15 minutes. 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 ½ teaspoon cumin, and salt and pepper in a food processor or a blender, and process until thick and smooth. You can also combine all of the ingredients in a container or bowl and shake or stir to blend well.
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated.
- Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don't stress above removing them all). Transfer the chickpeas to a very large mixing bowl.
- To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible.
- Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes.
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- Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
- While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
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