Ingredients

The following ingredients have 5 Servings
  • 1 small cauliflower (cut into large bite-size florets)
  • olive oil (extra light)
  • kosher salt
  • freshly ground black pepper
  • 1 (15 ounce) can chickpeas (rinsed, drained and patted dry)
  • 1 teaspoon shawarma seasoning
  • 1 teaspoon lemon pepper
  • 2 to 3 tablespoons pine nuts
  • 5 ounces baby arugula
  • 1/2 small red onion (sliced thin)
  • 1 tablespoon finely minced cilantro
  • 1 tablespoon finely minced parsley
  • 2 green onions (sliced)
  • 1 recipe lemon tahini dressing

Instruction

  • Preheat your oven to 400°.
  • Place the cauliflower florets, 2 tablespoons olive and a few pinches of kosher salt and black pepper. Toss to combine and roast for 35 to 40 minutes or until caramelized in spots. Shake the pan halfway through roasting.
  • On a separate sheet pan, toss the chickpeas with 1 tablespoon olive oil, shawarma seasoning and lemon pepper. Roast (at the same time as the cauliflower) for 30 to 40 minutes or until crisp and golden brown.
  • Meanwhile, toast the pine nuts in a dry skillet over medium-low heat until fragrant and golden brown. About 5 to 6 minutes.
  • In a large bowl, toss the arugula with red onion slices and minced herbs.
  • Arrange the arugula onto a large platter or serving bowl. Top with roasted cauliflower, crispy shawarma chickpeas, green onions and drizzle with spoonfuls of lemon tahini dressing.