Roasted Cauliflower Salad
Did someone say leftovers?
If you been following my blogs, I posted One Sauce for Three Dishes that contains a recipe for fried fish, roasted cauliflower, Mediterranean rice pilaf, and tahini sauce. This salad is composed of “leftovers” of the roasted cauliflower, the sauce, and the chickpeas not utilized in the rice pilaf. You can make this from scratch, but it’s a snap to whip up if you have leftover roasted cauliflower and tahini sauce.
Roasted Cauliflower Salad
Serves 4
2 cups roasted cauliflower florets (see previous blog post)
1 cup chickpeas, rinsed and drained
2 large stems each, fresh basil, mint, Italian parsley, coarsely chopped
1/3 English cucumber (about 1 cup) peeled, quartered, and cubed
1 cup cherry tomatoes, halved
2 radishes, halved and thinly sliced
1/4 red onion, peeled, thinly sliced and chopped
small handful Marcona almonds, coarsely chopped
Dressing
2 tablespoons olive oil
juice of 1/2 lemon
1 generous tablespoon tahini sauce (see earlier blog post)
Put all salad ingredients in a bowl.
In a small cup, make the dressing by combining the olive oil with the lemon juice. Add tahini sauce and whisk with a fork.
Pour dressing over salad and toss. Add salt to taste. Plate. For a main course, add tuna or cubed chicken breast.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
