I should start by saying I was born hating cauliflower until April 4th, 2018 when I tried this incredible roasted cauliflower salad recipe from budgetbytes. It works perfectly as a side but can also be enjoyed as an entree with extra chickpeas.

• 1 head of cauliflower
• 1 red onion, thinly sliced
• 1/2 bunch parsley, chopped
• 2 tbsp olive oil
• salt and pepper to taste
• 1 recipe of Lemon Tahini Dressing (click for ingredients)

Spiced Chickpeas:

• 1 can (15 oz) chickpeas
• 1 tbsp olive oil
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/8 tsp cayenne
• salt and pepper to taste

1. Preheat oven to 400 F. Rinse chickpeas and evenly coat with olive oil and spices. Lay out on baking sheet and bake in oven for about 10-15 minutes until they become slightly crispy.
2. Chop cauliflower florets and place in large mixing bowl along with sliced onions. Drizzle with olive oil, and light salt and pepper. Evenly toss in bowl, then lay out on lined baking sheet. Make sure veggies are laid out evenly.
3. Roast vegetables for about 20 minutes, then stir and return to oven for another 10 minutes until cauliflower is tender. 
4. While cauliflower is roasting, make tahini dressing using this recipe.
5. Chop parsley and combine in bowl with cauliflower, chickpeas, and dressing. Serve warm or cool.