Brussels Sprout Cauliflower Salad with Tahini Dressing
Brussels Sprout Cauliflower Salad
Plant-Based, salad, Side Dish
1 bag shaved brussels sprouts (4-5 cups)
1 TBS avocado oil*
1/2 head of cauliflower
1 - 15 ounce can of chickpeas drained and rinsed
2 tsp avocado oil*
1/2 tsp salt
1/4 tsp garlic powder
1 tsp cumin
1/4 cup tahini
1 TBS lemon zest
2 TBS lemon juice
1 tsp honey (maple syrup for vegan option)
Dash of Salt
1-2 TBS water
Preheat oven to 400 degrees
Rinse and drain chickpeas and dry on a clean towel. Cut cauliflower into small pieces and combine in a bowl with the chickpeas
Add avocado oil, salt, garlic powder and cumin and toss. Spread out on parchment-lined baking and sheet. Roast for 30 minutes until chickpeas are crispy. For crispier chickpeas roast for an additional 10 minutes.
Heat 1 TBS of oil on medium heat. Stir in brussels sprouts and salt to taste. Cook for 8-10 minutes until tender and starting to brown
For the dressing, whisk the first 5 ingredients together. Slowly add water and stir until you reach your preferred consistency.
Add the brussels sprouts, chickpeas and cauliflower to a bowl and toss with the dressing.
Serve warm or cold
Drizzle with Mike's Hot Honey for a spicy kick to your salad
*You can substitute any oil you have for the avocado oil. I prefer to use avocado oil when roasting because it is more stable than other oils in high heat cooking.