Roasted cauliflower and chickpea salad with garlic-tahini dressing

This November 2017 photo shows a roasted cauliflower and chickpea salad tossed with garlic-tahini dressing in New York. This dish is from a recipe by Katie Workman. (Lucy Beni via AP)

Servings: 8

Start to finish: 45 minutes

1 head cauliflower (about 1 1/2 pounds), cut into small florets

4 tablespoons olive oil, divided

1/2 teaspoon paprika

1 teaspoon ground cumin, divided

1/4 teaspoon cayenne pepper

Kosher salt and freshly ground pepper to taste

1 (15.5 ounce) can chickpeas, rinsed and drained

1/3 cup tahini (sesame paste)

2 tablespoons water

3 tablespoons lemon juice

2 cloves garlic, minced

4 cups slivered romaine hearts

1/2 red onion, slivered

1/2 cup fresh flat leaf parsley or cilantro leaves

Preheat the oven to 400 F. Place the cauliflower on a rimmed baking sheet. Drizzle over it 2 tablespoons of the olive oil, sprinkle with the paprika, 1/2 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 they are evenly distributed and coated with the seasoned oil. Roast for another 15 minutes, until the chickpeas have firmed up a bit (they will get firmer as they cool) and the cauliflower is nicely browned and a little crisped at some of the edges. 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 1/2 teaspoon cumin, and salt and pepper in a food processor or a blender, and process until thick and smooth. You can also combine all the ingredients in a container or bowl and shake or stir to blend well.

Place the slivered romaine hearts in a shallow bowl, and top with the cauliflower and chickpea mixture. Spoon the thick dressing over the top, and toss to coat the vegetables with the dressing. Top with the onions, and parsley or cilantro leaves.

Nutrition information per serving: 187 calories; 112 calories from fat; 13 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 168 mg sodium; 15 g carbohydrate; 5 g fiber; 4 g sugar; 6 g protein.

Katie Workman, Associated Press