This June, my favourite farm stand on the farmers market has had essentially the most stunning cauliflower. It’s lacy and purple in locations, virtually as if somebody watercolored it with lilac paint. And the flavour is out-of-this-world, so candy and concentrated. I needed to make a summery, picnic or bbq-worthy salad that actually highlights the cauliflower, in an analogous means that potato salad options potatoes. I went with a creamy miso tahini dressing, which I’ve at all times cherished on cauliflower, and added chickpeas to make the dish extra substantial. For bursts of complementary sweetness and acidity, I added some vinegar-soaked raisins, in addition to toasted almonds for crunch, and scallions for a success of inexperienced. I actually cherished the end result and needed to share it right here. Hope you’ll give it a attempt someday this summer time!
Cauliflower Chickpea Salad with Golden Raisins and Miso Tahini Dressing
- 2 medium cauliflowers (about 2½ lbs/1.13 kg), minimize into florets
- 4 scallions, white ends separated and minimize into bite-sized items, inexperienced tops thinly sliced
- olive oil
- sea salt
- freshly floor black pepper
- ⅓ cup golden (or common) raisins
- 2 tablespoons crimson wine vinegar (or apple cider vinegar)
- 2 tablespoons tahini
- 2 tablespoons white miso
- 1 tablespoon maple syrup
- juice from 1 lemon
- 1 teaspoon sizzling sauce
- 1 cup cooked chickpeas
- ¼ cup toasted almonds
- Preheat the oven to 400° F (200° C). Put the cauliflower and white ends of the scallions on a parchment paper lined baking sheet. Drizzle with oil, sprinkle with salt and pepper, combine to coat. Roast for 35-40 minutes, stirring midway, or till the cauliflower is totally cooked by means of and golden.
- Put the raisins in a small bowl and add the crimson wine vinegar. Combine to coat, and let the raisins sit till able to assemble the salad.
- Make the dressing. Put together a small bowl or glass with ice water. In one other small bowl, mix the tahini, miso, maple syrup, lemon juice, and sizzling sauce. Combine till clean. Begin including ice water, one small splash at a time, whisking it in, till you’ve gotten a creamy however pourable dressing consistency. Style the dressing for salt and add a pinch of salt if wanted.
- In a big bowl, mix the roasted cauliflower and scallions, chickpeas, almonds, raisins (together with the soaking liquid), and contemporary sliced scallions. Pour the dressing over high and blend to coat. Ideally, let the salad sit for a couple of hours or in a single day, for the flavors to meld. Benefit from the salad room temperature or chilly. Maintain refrigerated in an hermetic glass container.