Roasted Cauliflower Salad with Lemon Tahini Dressing and Spiced Chickpeas Recipe
This Roasted Cauliflower Salad features tender, caramelized cauliflower and sweet roasted red onions, combined with spicy chickpeas and fresh parsley, all tossed in a zesty lemon tahini dressing. It’s a wholesome, flavorful dish perfect as a main or side, offering a balanced mix of roasted vegetables and a creamy, tangy dressing with a hint of spice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad
- 1 head cauliflower
- 1/2 red onion
- 2 Tbsp olive oil
- Salt and black pepper, to taste
- 1/2 bunch parsley
Lemon Tahini Dressing
- 1/3 cup tahini
- 1/3 cup water
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 1/4 tsp salt
Spiced Chickpeas
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- 1/8 tsp cayenne
- Salt and black pepper, to taste
Instructions
- Prepare the Vegetables: Preheat the oven to 400°F (200°C). Chop the cauliflower into small florets and slice the red onion into 1/4-inch strips. Place both on a large baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and black pepper, and toss well to coat evenly.
- Roast the Vegetables: Place the baking sheet in the oven and roast the cauliflower and onions for 20 minutes. Then stir the vegetables for even cooking and roast for an additional 10–15 minutes until the cauliflower is tender and browned on the edges. Remove from oven and let cool slightly.
- Make the Lemon Tahini Dressing: In a blender or food processor, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt. Blend until smooth and creamy. Refrigerate the dressing until ready to use to allow flavors to meld.
- Cook the Spiced Chickpeas: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the drained chickpeas along with smoked paprika, garlic powder, cayenne, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chickpeas are sizzling and lightly crisped.
- Prepare the Parsley: Remove parsley leaves from stems and roughly chop the leaves.
- Assemble the Salad: In a large bowl, combine the roasted cauliflower and red onions with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over the salad and toss well to ensure even coating.
- Serve: Serve the roasted cauliflower salad warm or chilled, depending on your preference.
Notes
- To add more protein, sprinkle toasted nuts or seeds on top.
- For extra heat, increase the cayenne in the dressing or chickpeas slightly.
- Leftover salad can be refrigerated for up to 2 days; flavor improves as it sits.
- You can substitute parsley with cilantro or mint for a different herb flavor.
- If tahini is not available, you can substitute with a smooth peanut or almond butter, adjusting water quantity to achieve the right dressing consistency.
