Salads aren’t just for the warm weather months, but when I get my vegetable cravings in the winter I change up my salads with heartier vegetables and ingredients that have warm, smoky flavors, like roasted vegetables and smoked paprika. This Roasted Cauliflower Salad is actually a play on one of my other favorite salads, Mediterranean Farro Salad. I used the same Lemon Tahini Dressing (because it’s so good that I want to pour it on everything) and spiced chickpeas because I thought they would provide just the right punch to complement the mellow roasted cauliflower. The combination of roasted cauliflower, sweet red onions, spiced chickpeas, and tangy lemon tahini dressing might be my favorite yet!
Other Salad Greens Options:
Parsley is a great green to use for salads because it’s cheap and the presence is subtle enough to not over power the cauliflower and chickpeas. Baby spinach would also work, as would finely chopped kale, but both will likely be a bit more expensive.
What is Tahini?
Tahini is the star ingredient for the delicious lemon tahini dressing for this salad. If you’ve never heard of tahini, it’s just like peanut butter, but made with sesame seeds instead of peanuts. It has a creamy yet slightly sharp flavor that is totally unique. It’s usually about twice the price of peanut butter, but it’s a valuable ingredient and stays good in the fridge for just about forever (just like peanut butter). You can use it to make gobs of delicious homemade hummus, as well as this amazing lemon tahini dressing. I promise you’ll want more of this dressing.
What to Serve with Roasted Cauliflower Salad
This Roasted Cauliflower Salad is really filling, so it can definitely stand on its own as a vegetarian main dish, but if you want to make something to go on the side, it also goes great with Focaccia Rolls, Herb Roasted Chicken Breast, Homemade Naan, Greek Turkey Burgers, or Creamy Mushroom Soup.
Roasted Cauliflower Salad with Lemon Tahini Dressing
Servings 4Ingredients
- 1 head cauliflower ($2.99)
- 1/2 red onion ($0.55)
- 2 Tbsp olive oil ($0.32)
- Salt and Pepper to taste ($0.05)
- 1/2 bunch parsley ($0.45)
LEMON TAHINI DRESSING
- 1/3 cup tahini ($1.13)
- 1/3 cup water ($0.00)
- 1/4 cup lemon juice ($0.18)
- 2 cloves garlic, minced ($0.16)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp cayenne ($0.03)
- 1/4 tsp salt ($0.02)
SPICED CHICKPEAS
- 1 15oz. can chickpeas ($0.79)
- 1 Tbsp olive oil ($0.16)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp garlic powder ($0.03)
- 1/8 tsp cayenne ($0.02)
- Salt and Pepper to taste ($0.05)
Instructions
- Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
- Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
- While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
- Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
- Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
- To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.
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Try this lemon tahini dressing drizzled over all your favorite roasted vegetables!
How to Make Roasted Cauliflower Salad – Step by Step Photos
Begin by preheating the oven to 400ºF. Chop one head of cauliflower into florets. Slice 1/2 of a red onion into 1/4-inch strips. Place the cauliflower and onions on a large baking sheet. Drizzle the vegetables with 2 Tbsp olive oil and a couple pinches of salt and pepper. Toss the vegetables until they are well coated in oil, salt, and pepper.
Roast the cauliflower and onion for 20 minutes, stir, then return them to the oven and roast for another 10-15 minutes, or until the cauliflower is tender and the edges browned. (the sides touching the baking sheet brown fastest, so you’ll see more browning once you give it a final stir).
While the vegetables are roasting, prepare the lemon tahini dressing. Place 1/3 cup tahini, 1/3 cup water, 1/4 cup lemon juice, 2 cloves minced garlic, 1/2 tsp cumin, 1/4 tsp cayenne, and 1/4 tsp salt in a blender. Blend until the dressing is smooth. Refrigerate the dressing until you’re ready to serve the salad.
To prepare the spiced chickpeas, drain and rinse one 15oz. can of chickpeas. Add the drained chickpeas to a skillet along with 1 Tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/8 tsp cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas for about 5 minutes over medium heat or until they begin to sizzle and become slightly crispy on the outside. Remove them from the heat. (I like to do this in a non-stick skillet.)
Pull the leaves from about 1/2 bunch of parsley and chop them into small pieces (about 1.5 cups loosely packed once chopped). To build the salad, combine the roasted cauliflower and onions with the spiced chickpeas and chopped parsley…
Drizzle the lemon tahini dressing over top…
Stir to combine, and enjoy! You can enjoy this Roasted Cauliflower Salad slightly warm from the oven, or chilled after storing in the refrigerator.
Absolutely obsessed!! This is so so good and so full of flavor! For me, the recipe wasn’t super filling as is, so I added avocado and that really did the trick. I would also recommend doubling the cauliflower and red onion for the recipe, especially if you want to meal prep, as both didn’t last me as long as the chickpeas. Sending it everyone I know!
Just gorgeous! Dressing works well with anything! I ate this using salad leaves as wraps – roasted cauli in air fryer which worked perfectly though less cooking time needed: thank you 🌟
Yum! Had Ingredients on hand but subbed parsley for dill and mint. Made a spicy, healthy and satisfying bowl that reminded me of a favorite restaurant. The roasted purple onions are delicious. Will try the dressing on roasted broccoli next.
There was nothing I could have changed to make this any better. Adding a side dish of tabbouleh made it a fantastic, complete meal.
This is a staple for me for lunch meal prep (just store the dressing and chickpea separately).
I make it as written often, but generally double the parsley… I have also used cilantro when available.
I do the chickpeas on their own pan in the oven while the cauliflower/onions roast to be efficient.
So this is absolutely a great recipe however I had two changes. One was adding brussel sprouts. I roasted them whole then when cooled I sliced them. The other was doing the chick peas in my air fryer. I tried the stove top method but could never get them as crispy as the air fryer if not I think oven method is next best. Next day I popped it in the mic just to warm up slightly. Delicious.
Loved this recipe! Layers of flavors were great – the spiced chickpeas and the tahini dressing really added to the salad. Filling on its own. I did serve it with cajun shrimp – everything was ready in 35 minutes. Great weeknight meal!
Definitely going to look for more recipes at budgetbytes.com!
I placed the baking sheet in the oven while it was preheating. This increased the caramelization and cut down on the time. It was one of the best vegetarian recipes I’ve had.
I’ve made this so many times, it’s such a staple for when I don’t know what to make.
I like to double the recipe and add one serving of couscous. I find this makes it more satisfying and then a little goes a long way. You have to fry the chickpeas for a long time – the crispier the better.