Flavorful Roasted Cauliflower Salad
A quick, fiber-rich salad featuring roasted cauliflower, spiced chickpeas, and a creamy lemon tahini dressing. Packed with plant-based protein and healthy fats, it’s perfect for lunch, dinner, or meal prep.
Equipment
- 1 large baking sheet
- 1 skillet
- 1 blender
- 1 mixing bowl
- Measuring Cups and Spoons
Ingredients
For the Salad:
- 1 head cauliflower chopped into florets
- ½ red onion sliced into thin strips
- 2 tbsp olive oil
- Salt and black pepper to taste
- ½ bunch parsley roughly chopped
For the Lemon Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- ¼ cup lemon juice fresh or bottled
- 2 garlic cloves minced
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ¼ tsp salt
For the Spiced Chickpeas:
- 1 15 oz can chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ⅛ tsp cayenne pepper
- Salt and black pepper to taste
Instructions
- Preheat the Oven and Prepare Vegetables: Start by preheating your oven to 400°F (200°C) to ensure it’s fully heated by the time your vegetables are ready. While the oven warms, chop one head of cauliflower into bite-sized florets, making sure pieces are fairly uniform for even roasting. Slice half a red onion into thin, 1/4-inch strips so that they cook alongside the cauliflower without burning.
- Season the Vegetables for Roasting: Place the cauliflower florets and red onion slices on a large baking sheet. Drizzle with 2 tablespoons of olive oil, ensuring each piece is lightly coated. Sprinkle with a pinch of salt and freshly ground black pepper to taste. Use your hands or a spatula to toss everything together until the vegetables are evenly coated with oil and seasonings. Proper coating helps the cauliflower caramelize and develop a rich, roasted flavor.
- Roast Cauliflower and Onions: Transfer the seasoned baking sheet to the preheated oven. Roast the vegetables for 20 minutes, allowing the cauliflower to start softening and the onions to release their natural sweetness. After 20 minutes, carefully stir the vegetables to promote even browning. Return them to the oven and continue roasting for another 10–15 minutes, or until the cauliflower is tender and slightly golden on the edges. Once roasted, remove from the oven and let them cool slightly while you prepare the dressing and chickpeas.
- Prepare the Lemon Tahini Dressing: In a blender, combine 1/3 cup tahini, 1/3 cup water, 1/4 cup lemon juice (freshly squeezed or bottled), 2 minced garlic cloves, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Blend on high speed until the mixture is completely smooth and creamy. Taste and adjust seasoning if needed. The dressing should have a silky texture, slightly tangy from the lemon, and a gentle warmth from the cayenne. Refrigerate until ready to use.
- Cook the Spiced Chickpeas: Drain and rinse a 15-ounce can of chickpeas under cold water. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chickpeas along with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/8 teaspoon cayenne pepper, and a pinch of salt and black pepper. Stir frequently, cooking the chickpeas for about 5 minutes, or until they start to sizzle and develop a light, crispy exterior. Remove from heat and set aside.
- Prepare Fresh Parsley: While the chickpeas are cooking, take half a bunch of parsley, remove the leaves from the stems, and roughly chop until you have about 1.5 cups of loosely packed parsley. The fresh parsley adds a bright, herbaceous note that balances the richness of the tahini dressing and the roasted vegetables.
- Assemble the Roasted Cauliflower Salad: In a large mixing bowl, combine the roasted cauliflower, caramelized red onions, spiced chickpeas, and chopped parsley. Pour the lemon tahini dressing over the top. Using two large spoons or salad tongs, gently toss everything together until the vegetables and chickpeas are evenly coated in the dressing.
- Serve Warm or Chilled: This salad can be served warm straight from the roasting pan or chilled for a refreshing cold option. If serving warm, enjoy it immediately for maximum flavor. For a chilled version, cover the salad and refrigerate for up to a few hours before serving. Either way, the roasted cauliflower retains its tender texture, and the dressing clings beautifully to every bite.
Notes
- Choose a firm cauliflower head free of brown spots for best results.
- Slice red onions uniformly to ensure even roasting and prevent burning.
- Blend the lemon tahini dressing until completely smooth for a creamy texture.
- Adjust dressing thickness by adding more water or lemon juice as needed.
- Crisp the chickpeas to your preferred level for texture customization.
- Fresh herbs like parsley add brightness and balance to roasted vegetables.
- The salad can be served warm or chilled depending on preference.
