Copycat Sweetgreen Cauliflower Tahini Bowl Recipes
COPYCAT SWEETGREEN CAULIFLOWER TAHINI BOWL
Lemony, spiced and bright, this herby, olive-y bowl is just the ticket for satisfying all of your Mediterranean cravings.
Provided by norasingley
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For the Salad:.
- Preheat oven to 425 degrees.
- Combine red onion, vinegar, sugar, and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
- Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat.
- Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing.
- For the Lemon Tahini Dressing:.
- In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week.
Nutrition Facts : Calories 639.3, Fat 44.1, SaturatedFat 11.5, Cholesterol 40.2, Sodium 1096.7, Carbohydrate 47.8, Fiber 12.1, Sugar 10.3, Protein 18.4
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