Copycat Sweetgreen Cauliflower Tahini Bowl - cooking recipe

Ingredients

Salad
1/2 large red onion, peeled and thinly sliced into rounds
1/3 cup red wine vinegar
1 teaspoon granulated sugar
kosher salt & freshly ground black pepper
1 large head cauliflower, cut into medium-sized florets (about 1.5 pounds)
1/4 cup olive oil, divided
2 tablespoons sumac, divided
1 tablespoon za'atar spice mix
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
2 large tomatoes, cored and cut into wedges
8 ounces greens (such as baby arugula, mesclun, and or or baby spinach)
1/2 cup lightly packed flat leaf parsley
3/4 cup mixed pitted olive
6 ounces feta, crumbled into large pieces
Lemon Tahini Dressing
1 1/2 tablespoons tahini
2 tablespoons fresh lemon juice
1/2 lemon zest
1/4 cup olive oil
1/2 cup whole milk Greek yogurt
1 grated garlic clove, small
kosher salt & freshly ground black pepper

Preparation

For the Salad:
Preheat oven to 425 degrees.
Combine red onion, vinegar, sugar, and 1/2 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.