Chickpea & Cauliflower Salad with Spiced Tahini Dressing by Foodie’s Chef Laura Brennan - Foodies Ma

Name: Chickpea & Cauliflower Salad with Spiced Tahini Dressing by Foodie’s Chef Laura Brennan - Foodies Ma
Ingredients: 2 medium heads cauliflower, about 2 ½ pounds each; 4 tablespoons extra virgin olive oil; 1 teaspoon Aleppo pepper (Syrian pepper flakes, but can substitute Italian pepper flakes, just use less. Italian red pepper flakes are hotter/spicier.); 2 teaspoons dried oregano; 1½ teaspoons ground coriander seed; ¾ teaspoon smoked paprika powder; Fresh ground black pepper; 1½ to 2 teaspoons kosher salt; 1 cup sesame tahini paste; 1 ½ cups hot water (hot tap water is OK), plus more water as needed; 2 teaspoons mashed garlic (from 4-6 cloves peeled garlic); Rind of 1 fresh lime; Juice of 1 lime; Rind of ½ fresh lemon; Juice of 1 lemon; 2 tablespoons apple cider vinegar; 1 tablespoon honey; 3 to 4 tablespoons extra virgin olive oil; 3 tablespoons chopped cilantro; 1 teaspoon kosher salt (plus more to taste); 2 each- 15/16-ounce cans of cooked chickpeas; Optional: 2 cups of greens (washed & dried) of your choice: baby spinach, baby arugula, chopped fresh kale; Optional: ½ cup diced, seeded fresh plum tomatoes; 2 tablespoons white sesame seeds, toasted

foodiesmarkets.com

Instead of taking last year’s pasta salad to your summer get-togethers …why not show-off with this show-stopper? It’s very easy to make: roast some seasoned cauliflower pieces and open a couple...

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Ingredients

2 medium heads cauliflower, about 2 ½ pounds each
4 tablespoons extra virgin olive oil
1 teaspoon Aleppo pepper (Syrian pepper flakes, but can substitute Italian pepper flakes, just use less. Italian red pepper flakes are hotter/spicier.)
2 teaspoons dried oregano
1½ teaspoons ground coriander seed
¾ teaspoon smoked paprika powder
Fresh ground black pepper
1½ to 2 teaspoons kosher salt
1 cup sesame tahini paste
1 ½ cups hot water (hot tap water is OK), plus more water as needed
2 teaspoons mashed garlic (from 4-6 cloves peeled garlic)
Rind of 1 fresh lime
Juice of 1 lime
Rind of ½ fresh lemon
Juice of 1 lemon
2 tablespoons apple cider vinegar
1 tablespoon honey
3 to 4 tablespoons extra virgin olive oil
3 tablespoons chopped cilantro
1 teaspoon kosher salt (plus more to taste)
2 each- 15/16-ounce cans of cooked chickpeas
Optional: 2 cups of greens (washed & dried) of your choice: baby spinach, baby arugula, chopped fresh kale
Optional: ½ cup diced, seeded fresh plum tomatoes
2 tablespoons white sesame seeds, toasted