Roasted cauliflower salad with chickpeas, tahini, and avocado from Dinner: Changing the Game (page 340) by Melissa Clark

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Notes about this recipe

  • dinnermints on August 21, 2025

    Great flavor with some tweaks. I used a large cauliflower (2.75 lbs), 3T oil for cauliflower and 3 T in dressing, and upped the garbanzos to 2 cups. I added 10 oz of tomatoes, a bit more salt and a glug of preserved lemon brine. Would make again.

  • Londonyankee on July 02, 2018

    Okay but not great.

  • chefrodney on April 17, 2018

    Fine but unexceptional; the flavours ended up pretty muddled together.

  • Emily Hope on March 24, 2017

    We totally loved this salad--it has a lot of variety in textures and flavors, with something new going on in every bite. I especially loved the dressing and can see using it for other things (poached chicken, kale salad...) I did change a couple of things: left the chickpeas out of the dressing (forgot to add them), used mixed salad greens instead of watercress, as that's what I had (I think next time I'll try arugula instead), and left out the sesame seeds. Still good! I will say that, even with the chickpeas and a piece of toasted bread on the side, it didn't seem very substantial--next time I might add a soft-boiled egg.

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