This Roasted Cauliflower Salad is a vibrant, nutrient-packed dish perfect for busy weeknights or meal prep.
Tender roasted cauliflower, sweet caramelized onions, and crunchy spiced chickpeas come together with a creamy lemon-tahini dressing, creating a satisfying mix of flavors and textures.
High in plant-based protein, fiber-rich, and low in saturated fat, it’s a wholesome, easy, and versatile salad for any occasion.
Roasted Cauliflower Salad
Equipment
- 1 Large Baking Sheet
- 1 Skillet
- 1 Blender or Food Processor
- 1 Mixing Bowl
- 1 knife and cutting board
Ingredients
For the Salad:
- 1 head cauliflower chopped into small florets
- ½ red onion sliced into 1/4-inch strips
- 2 tbsp olive oil
- Salt and pepper to taste
- ½ bunch parsley roughly chopped
For the Lemon-Tahini Dressing:
- ⅓ cup tahini
- ⅓ cup water
- ¼ cup lemon juice
- 2 cloves garlic minced
- ½ tsp 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 pepper to taste
Instructions
- Preheat the Oven: Before starting any chopping or prepping, set your oven to 400ºF (200ºC). Preheating ensures that the cauliflower and onions will roast evenly and develop that beautiful golden-brown caramelization. While the oven warms up, gather your baking sheet, olive oil, salt, and pepper.
- Prepare the Cauliflower: Wash the cauliflower thoroughly under cold running water. Remove the outer leaves and cut the head into small, bite-sized florets. Try to keep them roughly the same size so they cook evenly. Pat them dry with a kitchen towel—this step is key for getting a crisp exterior during roasting.
- Slice the Red Onion: Peel your red onion and slice it into 1/4-inch thick strips. Thin, even slices will roast quickly and caramelize beautifully, adding a natural sweetness to the salad. Set the slices aside in a separate bowl.
- Toss the Cauliflower and Onion: Place the cauliflower florets and red onion strips on a large baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with a pinch or two of salt and freshly ground black pepper. Using clean hands or a spatula, toss the vegetables thoroughly until every piece is lightly coated with oil and seasoning.
- Roast the Vegetables: Slide the baking sheet into your preheated oven. Roast for 20 minutes, then remove the sheet and stir the vegetables gently to ensure even browning. Return the sheet to the oven and continue roasting for an additional 10-15 minutes, or until the cauliflower is tender and the edges are golden-brown. Once done, remove from the oven and let the vegetables cool slightly.
- Make the Lemon-Tahini Dressing: While the cauliflower and onions roast, prepare the dressing. In a blender or food processor, combine 1/3 cup of tahini, 1/3 cup of water, 1/4 cup lemon juice, 2 minced garlic cloves, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon salt. Blend until smooth and creamy, scraping down the sides if necessary. Taste and adjust seasoning with more salt, lemon, or water for your desired consistency. Chill in the fridge until ready to serve.
- Prepare the Spiced Chickpeas: Drain and rinse the canned chickpeas under cold water. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas along with 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/8 teaspoon cayenne, and a pinch of salt and pepper. Stir frequently, letting the chickpeas sizzle and lightly crisp on the outside—about 5 minutes. Remove from heat and set aside.
- Chop the Fresh Parsley: Pull the leaves off the parsley stems and roughly chop them into small pieces, aiming for about 1.5 cups loosely packed. Fresh parsley adds a burst of color, flavor, and a subtle herbaceous note that balances the richness of the roasted vegetables and tahini dressing.
- Assemble the Salad: In a large mixing bowl, combine the roasted cauliflower and onions with the spiced chickpeas and chopped parsley. Drizzle the prepared lemon-tahini dressing generously over the top. Using two large spoons or salad tongs, toss the ingredients carefully to ensure the dressing coats every component without breaking up the roasted cauliflower.
- Serve and Enjoy: Your salad is versatile and can be served warm immediately or chilled for a refreshing cold option. Portion into bowls or plates, and if desired, garnish with extra parsley or a sprinkle of smoked paprika for presentation. This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep or quick lunches throughout the week.
Notes
- Use cauliflower florets that are similar in size to ensure even roasting.
- Red onion adds natural sweetness, but yellow or white onions can be substituted.
- Tahini can be swapped for sunflower seed butter for a nut-free version.
- Canned chickpeas are convenient, but cooked dried chickpeas can be used if preferred.
- The salad is delicious served warm or cold, making it versatile for meal prep.
- Adjust spices in the chickpeas to taste; paprika and cayenne can be increased for more heat.
- Fresh lemon juice provides brighter flavor than bottled, but either works.
- Parsley can be replaced with baby spinach or kale for added greens.
Chef’s Secrets For Perfect Roasting
Achieving perfectly roasted cauliflower starts with proper prep.
Make sure to dry your florets thoroughly before adding oil—moisture prevents browning.
Spread the vegetables evenly on the baking sheet to avoid overcrowding; otherwise, they steam instead of roast.
Tossing halfway through cooking ensures consistent caramelization.
For extra flavor, lightly dust the cauliflower with smoked paprika or cumin before roasting.
Using fresh, high-quality tahini for the dressing makes a creamy, nutty finish that balances the roasted vegetables beautifully.
Serving Suggestions To Enhance Flavor
This salad pairs beautifully with warm grains like quinoa, farro, or couscous for a complete meal.
It also complements grilled proteins such as chicken, tofu, or salmon.
For a Mediterranean-inspired twist, add roasted red peppers, olives, or a sprinkle of feta cheese if desired.
Garnish with extra lemon zest or a few toasted nuts for crunch and visual appeal.
Serve as a side dish at dinner, a hearty lunch, or as part of a buffet spread.
Storage Tips For Freshness
Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Keep the lemon-tahini dressing separate if you prefer a firmer texture in the roasted vegetables.
Reheat gently in the oven or microwave if you want a warm serving, but avoid overcooking, which can make the cauliflower mushy.
The spiced chickpeas retain their crunch best if kept separate and lightly toasted again before serving.
Freezing is not recommended for the salad, as the tahini dressing and roasted vegetables lose texture when thawed.
Frequently Asked Questions
1. Can I use frozen cauliflower instead of fresh?
Yes, but drain and pat the frozen florets dry thoroughly. Roasting frozen cauliflower may release extra water, so increase oven time slightly to achieve crisp edges.
2. Is this salad suitable for meal prep?
Absolutely! Store roasted vegetables, chickpeas, and dressing separately in airtight containers. Assemble just before eating for maximum freshness and texture.
3. Can I make the dressing ahead of time?
Yes, the lemon-tahini dressing can be made up to a week in advance and stored in the refrigerator. Shake or stir well before serving, as it may thicken when chilled.
4. Can I substitute chickpeas with another bean?
Certainly. Cannellini beans, black beans, or lentils can be used, but adjust cooking times to avoid over-softening. Chickpeas provide a unique texture and slight crunch, making them ideal.
5. How can I make this salad spicier or milder?
Adjust the cayenne and smoked paprika in the chickpeas and dressing. Reducing spices will create a milder flavor, while adding extra cayenne or a pinch of chili flakes will give it a spicy kick.
