Recipes

Preheat oven to 425°F.

Make the dressing: In a medium mixing bowl, whisk tahini, lemon juice, maple syrup, and garlic. Slowly add water until creamy and pourable. Season with sea salt to taste; set aside.

Roast the cauliflower: Cut cauliflower into florets. Toss with 2 Tbsp olive oil on a large rimmed baking sheet; season with sea salt and freshly ground black pepper. Roast 30–35 minutes, tossing occasionally, until almost tender.

Crisp the chickpeas: Pat chickpeas very dry with a towel. On a separate baking sheet, toss with 1 Tbsp olive oil, salt, and pepper. Roast alongside cauliflower for 20–25 minutes, shaking the pan once or twice, until golden and crispy.

Prepare the corn: Meanwhile, bring 1 inch of water to a boil in a large pot. Have a large bowl of ice water ready. Steam corn 4 minutes, then plunge into ice water until cool. Drain. Cut kernels from the cob.

Assemble the salad: In a medium bowl, toss roasted cauliflower with corn and cucumber. Drizzle with tahini dressing. Top with crispy chickpeas, sprinkle with minced basil, and serve.