Ingredients
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1 cup small cauliflower florets
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1 teaspoon extra-virgin olive oil
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½ teaspoon ground cumin
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¼ teaspoon salt, divided
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3 tablespoons hot tap water
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2 tablespoons tahini
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1 tablespoon lemon juice
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1 clove garlic, minced
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1 teaspoon za'atar
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1 ½ cups baby kale
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½ cup cooked quinoa
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½ cup canned chickpeas, rinsed
Directions
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Preheat oven to 425 degrees F.
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Toss cauliflower with oil, cumin and 1/8 teaspoon salt in a medium bowl. Transfer to a small baking dish; roast until the cauliflower is tender, 12 to 15 minutes.
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Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining 1/8 teaspoon salt in a small bowl.
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Place kale in the bottom of a shallow serving bowl. Top with cauliflower, quinoa and chickpeas; drizzle with 2 tablespoons of the dressing (save the rest for another use).
