Salads aren’t just for the warm weather months, but when I’m craving winter veggies, I switch up my salads with heartier greens and ingredients with warm, smoky flavors, like roasted greens and smoked paprika. This roasted cauliflower salad is actually a play on one of my other favorites, the Mediterranean Farro Salad.
I used the same lemon and tahini dressing (because it’s so good I want to pour it over everything) and spiced chickpeas because I thought it would provide just the right punch to complement the ripe roasted cauliflower. The combination of roasted cauliflower, sweet red onions, spiced chickpeas, and a tangy tahini-lemon sauce might be my favorite so far!
* How to make cauliflower salad:
It’s 1 head each of chopped broccoli and cauliflower, 1/2 pound of cooked bacon, and 1 cup of shredded cheese.
+ The sauce is:
- One cup of mayonnaise
- 1 cup sour cream and 1/4-1/2 cup sugar
- Salt and Pepper.
* Directions :
Mix the sauce and pour over the vegetables.
It should be taken at least an hour before eating.
You can always add onions, boiled eggs, peas, or whatever else you want.