Broccoli, cauliflower, chickpeas and cashews are topped with a homemade tahini lemon dressing in this gluten free salad bowl recipe.
For vegans and vegetarians who rely on nuts as one of the main sources of protein and vitamins – soaking the nuts in water will begin the germination process, making them easier to digest and to get the most nutrients.
Farm boxes can be challenging and I was looking for a cauldiflower recipe that might include some of the other produce gracing my crisper drawer. This worked perfectly since I had the ingredients for both hummus and tahini. My only change in ingredients was using green romanesco rather than broccoli. (Did I mention the challenge of farm boxes?) To keep the garbanzo beans from getting too crunchy I put them in the oven 10 minutes later. When making the dressing I alternated adding a tablespoon of olive oil with a tablespoon of water until the blender could smoothly blend the mix. It was thick but coated the roasted veggies well. No one in my family eats cooked cauldiflower by choice but I served this as a main dish and had no left overs. Would I run out to buy the ingredients to make again? Probably not. Will I keep the recipe for future seasonal cauliflower delivery? Definitely! - 27 Oct 2017 (Review from Allrecipes US | Canada)
The roasted broccoli and cauliflower was good, but I didn't care for the roasted chickpeas. They were too crunchy for my liking. Also, I couldn't get cashews dressing blend up, it was way too thick. - 10 Jun 2017 (Review from Allrecipes US | Canada)
Delicious! Easy to make and quick to serve. I didn't rinse my chickpeas though. Thank you for the recipe. - 08 Jan 2017 (Review from Allrecipes US | Canada)