Roasted Cauliflower Salad
A hearty, plant-based salad featuring roasted cauliflower, caramelized onions, and spiced chickpeas, tossed in a creamy lemon-tahini dressing. Packed with fiber, protein, and good fats, this salad is perfect for quick lunches, easy dinners, or make-ahead meals that stay fresh and flavorful. Serve warm or cold for a versatile, everyday dish.
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.
