Curried Cauliflower Bowls With Tahini Sauce

  

Ingredients

• 1 medium (2-lb.) cauliflower, cut into 1-in. florets (8 cups)

• 2 tsp. curry powder

• 3 Tbsp. olive oil, divided

• 2 1/4 tsp. kosher salt, divided

• 1 cup quinoa

• 1 15-oz. can chickpeas, drained and rinsed

• 1/2 cup finely chopped fresh flat-leaf parsley, plus more for garnish (optional)

• 5 Tbsp. fresh lemon juice (from 2 or 3 lemons), divided

• 1/4 cup tahini

• 1/2 cup pickled red onions (from a 12-oz. jar)

Directions

1. Place a large rimmed baking sheet in oven on a rack in lower third position; preheat oven to 450°F. Toss together cauliflower, curry powder, 2 tablespoons oil, and 11/4 teaspoons salt in a large bowl.

2. Remove baking sheet from oven and carefully add cauliflower in a single layer. Roast until tender and charred in spots, 20 to 25 minutes.

3. Meanwhile, cook quinoa according to package directions. Drain, if needed. Stir in chickpeas; cover and let stand for 5 minutes. Stir in parsley, 2 tablespoons lemon juice, 1/2 teaspoon salt, and remaining 1 tablespoon oil. 

4. Whisk tahini, 1 tablespoon water, and remaining 3 tablespoons lemon juice and 1/2 teaspoon salt in a medium bowl until smooth. 

5. Divide quinoa mixture among 4 bowls. Top with roasted cauliflower and pickled red onions. Drizzle with tahini sauce and, if desired, garnish with parsley.

Make-Ahead and Storage Instructions

The quinoa mixture, roasted cauliflower, and tahini dressing can be made up to 3 days ahead. Cool quinoa and cauliflower completely and store separately in airtight containers in the refrigerator for up to 3 days. To freeze the quinoa mixture and roasted cauliflower, store separately in freezer-safe containers for up to 2 months. (Skip the fresh herbs and pickled onions for freezing.)

 

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