Warm Roasted Cauliflower Salad with Citrus Mint and Lime

by Paola D

Ingredients:

  • 1 cauliflower, cut into florets
  • 4 Tbsp. Garlic Olive Oil, divided
  • 1 large can chick peas, rinsed and drained
  • 4-6 cups fresh spinach
  • ¼ Cup Tahini
  • 1 Tbsp. Maple Syrup
  • 2 Tbsp. Citrus Mint White Balsamic
  • 2 Tbsp. Persian Lime Olive Oil
  • salt and pepper

 

Instructions:

  1. Place cauliflower into a large bowl. Drizzle with 2 Tbsp. Garlic Olive Oil, salt, and pepper,  and mix well. Spread Cauliflower onto a baking sheet and roast for 20 minutes, or until cauliflower begins to turn golden brown. Transfer to a large serving bowl.
  2.  Meanwhile heat the remaining 2 Tbsp. Garlic Olive Oil in a frying pan and add the chick peas and spinach, salt and pepper. Cook for a few minutes, until the spinach just starts to wilt.
  3.  Add the chick peas and spinach to the cauliflower.
  4.  In a small bowl mix Tahini, Maple syrup, Citrus Mint White Balsamic, Persian Lime Olive, salt and pepper and then drizzle over the cauliflower and toss.
  5. Serve warm or cold
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