Page 33 - 2019TOHCookbook

ESTEY | STOW, MA | SERVES 4-6
It’s a refreshing and unique use of some of our family’s favorite foods, like cauliflower and chickpeas, and it is always a great recipe to make no matter the season or occasion.
INGREDIENTS
Chickpeas
1 15 oz. can chickpeas drained, rinsed and patted dry
1⁄2 tsp. cumin
1⁄8 tsp. cayenne pepper 1⁄4 tsp. fine sea salt
1 tbsp. olive oil
Dressing
2 tbsp. fresh lemon juice 1⁄2 tsp. Dijon style mustard Garlic clove minced
1⁄2 tsp. fine sea salt
1⁄4 cup olive oil
INSTRUCTIONS
1. Preheat the oven to 400˚ F
Salad
1 package riced cauliflower
1 1⁄2 cups cherry tomatoes, sliced in half 1⁄2 red onion, diced
1⁄3 cup Kalamata olives finely chopped 1 English cucumber, finely chopped
1 cup parsley finely chopped
1⁄3 cup pine nuts
1⁄4 tsp. crushed red pepper flakes
Salt and pepper, to taste
2. In a bowl, combine the chickpeas with spices and oil.
3. Lay them in a single layer on a parchment-lined baking sheet and bake in the oven until slightly browned and crisp, about 35 to 40 minutes. Toss chickpeas halfway through cooking time.
4. To make the dressing, combine the lemon juice, mustard, garlic and salt in a bowl. Drizzle in olive oil while whisking continuously. Taste and adjust seasonings if needed. Set aside.
5. In a large bowl combine riced cauliflower with cherry tomatoes, onion, olives, cucumber, parsley, pine nuts, and crushed red pepper flakes. Toss well.
6. Slowly drizzle with dressing and season to taste with salt and pepper.
7. Once seasoned add roasted chickpeas and serve.
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MEDITERRANEAN CAULIFLOWER COUSCOUS SALAD