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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 :
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