Roasted Cauliflower with Spiced Chickpeas & Cashew Dressing

• celkový čas: 52 minutes

Ingredience

For the chickpeas and cauliflower:

5 tbsp olive oil, divided

1 tbsp tomato paste

1/2 tsp honey

1 1/4 tsp salt, divided

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp garlic powder

1 1/2 tsp dried oregano, divided

1/2 tsp pepper

1 15 oz can chickpeas, rinsed and drained

1 head cauliflower, sliced thinly

1/2 red onion, sliced

For the cashew dressing:

3/4 tsp salt

1/2 tsp pepper

1/2 cup raw cashews

1/2 cup water

1 tbsp champagne or white wine vinegar

1 tbsp brown mustard

1/2 tsp salt

1/2 tsp garlic powder

Pepper to taste

For the marinated herbs and onions:

1/3 cup finely chopped fresh parsley

1/2 red onion, diced

1/4 cup champagne or white wine vinegar

1 tbsp honey

1 tbsp sesame seeds

1/2 tsp salt

Pepper to taste

For assembly:

3 cups finely chopped kale

1 red bell pepper, very thinly sliced

Chopped pistachios, optional for topping

Pokyny

Preheat the oven to 425.

Make the chickpeas. Add 2 tbsp olive oil, the tomato paste, honey, 1/2 tsp salt, paprika, chili powder, garlic powder and 1/2 tsp oregano to a small bowl and mix to combine. Next, add the chickpeas to a sheet pan and dry roast them for 8 minutes. Remove them, then add the olive oil mixture and toss. Place them back in the oven for 10-13 minutes, tossing halfway.

Make the cauliflower. Add the cauliflower and sliced red onions to a sheet pan, then add the remaining olive oil, remaining salt, remaining oregano and the pepper. Toss to combine and place it in the oven for 30-35 minutes, tossing halfway.

Make the cashew dressing. Place all the ingredients into a high speed blender and blend until smooth.

Make the marinated onions. Add all the ingredients to a small bowl and mix to combine. Set aside.

Remove the sheet pan of cauliflower from the oven, then add the kale, bell pepper, marinated onions and chickpeas to the sheet pan. Add the cashews dressing to taste and toss to combine.

Plate the dish. Top with pistachios, if using.