Roasted Cauliflower and Cannellini Bean Salad with Tangy Tahini Dressing

This vibrant salad combines roasted cauliflower and cannellini beans with fresh arugula and pistachios, all drizzled with a tangy tahini dressing. Perfect for a nutritious and flavorful meal.

Ingredients

• 1 large head cauliflower, broken into tiny florets
• 3 tbsp olive oil
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1 15 oz can cannellini beans, rinsed and drained
• 1/2 tsp dried basil
• Pepper to taste
• 2 cups chopped arugula
• 1/4 cup chopped pistachios
• 4 tbsp tahini
• 4 tbsp lemon juice
• 2 tbsp maple syrup
• 1/4 cup chopped scallions
• 1-2 tbsp water

Instructions

1. Preheat the oven to 425°F. Place a sheet pan in the oven while it preheats.
2. Add cauliflower to the hot sheet pan, add 2 tbsp olive oil, paprika, garlic powder, cumin, and salt and stir to coat. Roast for 20 minutes, stirring halfway through.
3. In a bowl, toss the cannellini beans with 1 tbsp olive oil, dried basil, salt, and pepper. Spread them on a baking sheet and cook in the oven with the cauliflower for the final 10 minutes.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, chopped scallions, and water to form the dressing.
5. In a large bowl, combine roasted cauliflower, beans, arugula, and pistachios. Drizzle with the tahini dressing and toss well.
6. Serve warm or at room temperature.

Health Benefits

• Rich in fiber and promotes digestive health
• High in antioxidants from vegetables and pistachios
• Provides plant-based protein from cannellini beans

Nutrition Facts

Calories: 380 | Protein: 14g | Carbs: 45g | Fat: 18g | Fiber: 11g | Sugar: 8g