Thursday, June 11, 2015

Cauliflower Salad with Hummus and Tahini Dressing


Cauliflower is one of my favorite vegetables. Salad is one of my favorite foods. You know where this is going, right? Recently while scanning magazines, which it seems are piling up, I came across this fabulous take on a cauliflower salad. There isn't much to say about it, because frankly my mouth is full-of cauliflower that is. This is that good. It will have you taking bite after bite. Even Manservant who leaves his salad until the end of the meal-and no, he is not French, sang its praises.

This salad has crunch. This salad has rich and herby undertones. This salad has flavor that rocks. It is full of chickpeas for those who love hummus. The orange zest that is only added as a garnish, is a necessary component that has one looking for the bite with the orange flecks. It is spicy, but not too spicy. Look. It is really so simple. This salad is meant to be devoured.



I made minor modifications to the original recipe which called for using all raw cauliflower. Frankly, eating a salad of all raw cauliflower sounds like a lot of chewing to me. So I roasted some of it and mixed it with the raw. The contrast in textures works! And the flavor punch from the roasting is heavenly. Even the little one wanted to get close. So close he licked the spoon. What a great helper, eh?

Oh look. A spoon.
This spoon tastes pretty good.
Why did she take that spoon away?
One other substitution was using za'atar for sumac. I love za'atar in this! I eliminated lettuce and tomatillo because I didn't have any. No reason to cry. This worked out just fine, just fine indeed. Let me know what you think.


Cauliflower Salad with Hoummus and Tahini Dressing
Adapted from Food and Wine, May 2015
Time to Make: About 40 minutes
Serves 4-6

Ingredients:
Dressing:
1/4 c canned chickpeas/garbanzos rinsed and dried
1 T rice vinegar
1 crushed garlic clove
3  fresh lemon juice
2 T tahini
1/2 c fresh Italian parsley leaves
1/2 c fresh mint leaves
1 c olive oil
1-2 t za'atar
1/2 t Aleppo pepper flakes or chili flakes
Salt and pepper

Salad:
1 medium head of cauliflower - 1/2 of it sliced like steaks and the other into florets
2 T olive oil
1/2 c canned chickpeas/garbanzos, rinsed and dried
1/2 fresh Italian parsley leaves
1/2 c fresh mint leaves
Kosher salt to taste
1/2 of an orange zested
Freshly ground black pepper

Directions:
Preheat oven to 400. Place 2 T olive oil in a shallow pan. Take cauliflower steaks and oil them on both sides. Sprinkle with salt. Place in oven and roast for 30 minutes or until golden on the bottom. Flip over and roast until other side is light golden.

Make dressing by combining chickpeas, vinegar, garlic, lemon juice, tahini, parsley and mint in blender or food processor. With motor running slowly drizzle in olive oil and blend until smooth. Dressing will be thick. Add the za'atar and season with salt and pepper. Set aside.

In a good sized bowl, toss raw cauliflower florets, roasted cauliflower broken into smaller pieces, chickpeas, parsley and mint together with about 1/3 to half of dressing. Taste for salt. Transfer to a shallow serving bowl and garnish with freshly ground black pepper and orange zest. This salad does keep well overnight as long as you don't use to much dressing! Enjoy!

More Chickpea/Garbanzo  and Cauliflower Recipes:
Smoky Pumpkin Hummus
Hummus
Roasted Chickpeas with Za'atar
Moroccan Fish with Saffron Aioli and Chickpeas
Pasta with Roasted Cauliflower, Pine Nuts and Raisins
Cauliflower Chutney



Get My Latest Recipes & More Via E-Mail

35 comments:

  1. Although raw cauliflower is swell, roasted is much, much better. Good call! This looks like a terrific dish -- loads of flavor. Cute pictures of the little one!

    ReplyDelete
    Replies
    1. It really did add a flavor punch and the textures were amazing! Thanks John! I think the real kids are getting jealous!

      Delete
  2. Mmmm, this sounds wonderful! I love cauliflower too. My sister used to make a raw cauliflower, broccoli, red onion and black olive salad all dressed in ranch dressing and it was amazing. This sounds just as good.

    ReplyDelete
    Replies
    1. That does sound good Karen! My MIL did something like that too! This is more trendy but just as good, i think!

      Delete
  3. I could simply eat that dressing with a spoon - ha ha!

    ReplyDelete
    Replies
    1. You could Gigi and also use it as a dip for veggies!

      Delete
  4. Absolutely delicious and so healthy too, Abbe. Roasting must have brought out the best flavour of cauliflower and that dressing is simply irresistible.
    So, why did you take that spoon away? Should give him back with MORE dressing :-) Man, he is so darn cute!

    ReplyDelete
    Replies
    1. He is cute! Now you know why it is so hard to train pups, but he is learning! He learned not to go for the bowl!

      Delete
  5. I am with you with cauliflower, they are so good. And very healthy too, which helps.
    I agree with your mixing raw and roasted cauliflower, I don’t think I would enjoy otherwise.
    Thanks for sharing

    ReplyDelete
  6. Your puppy is just adorable! I am sure you don't have to worry if you happen to have a slight moment lack of muscular coordination and you happen to drop something on the floor... I love this salad and roasting the cauliflower makes it so sweet and delicious and with a little zest from the sumac a lovely substantial dinner. Just shared and pinned!!!

    ReplyDelete
    Replies
    1. Thanks Bobby! I subbed in za'atar for sumac, because I was out. If you use sumac it will make it more lemony! And you may not want to use quite as much.

      Delete
  7. You know I am all over this Abbe. Love that you roasted the cauliflower - very smart! I put sumac in my za-atar - love it!!! It's also great on butternut squash - yummmmy. Have a lovely weekend!

    ReplyDelete
    Replies
    1. Sumac and za'atar work! I loved that post you did on the squash! We should do a blog with just Ottolenghi's recipes. This isn't one, but s so similar!

      Delete
  8. This looks so delicious! Cauliflower is so where it's at! And cute pup :)

    ReplyDelete
    Replies
    1. Thanks Medah! And thanks for dropping by! I love cauliflower, much more than broccoli! And Geordie says thanks! I think all the compliments are going to his head!

      Delete
  9. This is such a great idea! Love this cauliflower salad with a surprising oriental twist.

    ReplyDelete
    Replies
    1. Thanks Daniela! Great twist and I know you'd love it!

      Delete
  10. I know I would love this..and would probably lightly roast it all so it is not too crunchy..
    I have trouble with that..
    It looks fantastic.
    I am Pinning and making..maybe for Father's Day w/a roasted vegetable orzo salad.
    I need tahini..fnished mine..
    Thanks Abbe!

    ReplyDelete
    Replies
    1. Tell me how you like it Monique! Would be great with a bunch of salads, even as a meze!

      Delete
  11. sumac dressing probably will be suits my licking..
    damn delicious!!!
    Dedy@Dentist Chef

    ReplyDelete
  12. totally love this! I'm a cauliflower fan also, but if given the choice, i'd definitely roast it versus eating it raw because you're right - SO MUCH CHEWING! :) i love everything about this: i make something similar with a roasted cauliflower/ chickpea / tahini / parsley thing going on, but it's pretty basic...yours sounds way more exciting.

    ReplyDelete
    Replies
    1. Shannon coming from you that is a great compliment. The orange zest and pepper on top really make it!

      Delete
  13. I'm with you about loving cauliflower. And this salad looks wonderful. And great idea to roast it. Pinned. And as always love the pup photos.

    ReplyDelete
    Replies
    1. Thanks Lea Ann. He kind of steals the show!

      Delete
  14. It looks fantastic. I could definitely make a meal out of this!

    ReplyDelete
  15. Hearty salads like this are my FAVORITES! Even more so when cauliflower and hummus are involves. YUM.

    ReplyDelete
    Replies
    1. Thanks Joanne! This really is a great salad!

      Delete
  16. Why did you take that spoon away? I guess you neededn't something to scarf that cauliflower with. I know I sure would. GREG

    ReplyDelete
    Replies
    1. Works with fingers, too Greg! Or you could just stick your head in!

      Delete
  17. Hi Abbe, oh I love roasted cauliflower and this salad is amazing, love Za' tar too! have a great week!

    ReplyDelete
    Replies
    1. It was a good one Cheri. i just finished the rest of it today!

      Delete
  18. Cauliflower is a favorite of mine too! It's my favorite veggie on a crudites platter. I love that you roasted some of the cauliflower - I think I'd opt for roasting all of it, it sounds so good! Love that taste-tester ;)

    ReplyDelete