Roasted Cauliflower Salad

There’s something truly special about a good salad, and my Roasted Cauliflower Salad is no exception. On chilly fall evenings, I find myself longing for something warm yet refreshing, and this dish perfectly fits the bill. The combination of roasted cauliflower, crispy chickpeas, and a tangy lemon tahini dressing creates a symphony of flavors and textures that never fails to impress. I remember the first time I made this for a small gathering; the vibrant colors and enticing aromas filled my kitchen, and I couldn’t wait to share it with my friends. Everyone was surprised to discover how filling and satisfying a salad could be. Every bite is a delightful experience!

Everything You Need for Roasted Cauliflower Salad

The ingredients in this Roasted Cauliflower Salad work together beautifully to create a wholesome and flavorful dish. Each one plays a key role, from the crunchy chickpeas to the rich tahini dressing. Let’s break down what you’ll need to bring this salad to life.

• 1 head cauliflower – Cut into florets, this forms the base of the salad and adds a hearty texture.
• 1 (15-oz) can chickpeas – Rinsed and drained well, they provide protein and crunch.
• 1 medium red onion – Cut into wedges for a sweet, caramelized flavor when roasted.
• 3 tablespoons olive oil – Not extra virgin, for a rich mouthfeel and to help with roasting.
• 2 teaspoons smoked paprika – Adds a smoky depth to the dish.
• 1 teaspoon ground cumin – For an earthy flavor that enhances the roasted vegetables.
• 1 teaspoon garlic powder – A must for seasoning!
• 1 teaspoon salt – To taste.
• 2-3 cups arugula – Also known as rocket in the UK, it brings a peppery freshness.
• 2 tablespoons toasted sunflower seeds/pepitas – For added crunch and nuttiness.
• ¼ cup dried cranberries – A burst of sweetness in every bite.
• ¼ cup tahini paste – The creamy backbone of the dressing.
• 3 tablespoons lemon juice – To add brightness and acidity.
• 2 tablespoons water – To adjust the dressing consistency.
• 1 small clove garlic – Pressed, for an extra punch of flavor.
• ¼ teaspoon salt – To taste, for the dressing.

Putting Together Roasted Cauliflower Salad

Assembling this Roasted Cauliflower Salad is as enjoyable as eating it! Let’s dive into the steps.

1. Preheat the oven to 400°F/200°C. This is crucial for achieving that perfect roast on the vegetables. You want them to caramelize beautifully, so don’t skip this step!

2. On a large sheet pan, combine the cauliflower florets, chickpeas, and red onion wedges. Drizzle with olive oil and sprinkle the smoked paprika, ground cumin, garlic powder, and salt over the top. Toss everything together until well coated.

3. Roast in the preheated oven for 20 to 25 minutes. You want the cauliflower to be fork-tender and slightly golden. After this, if you like your veggies crispy, place the pan under the broiler for an additional 3 to 5 minutes, keeping an eye on it to prevent burning.

4. Once roasted, remove from the oven and allow to cool for 15 to 20 minutes. This step helps the flavors settle and cools it down to mixed with the greens.

5. While the veggies are cooling, make the tahini dressing. In a small bowl, combine the tahini paste, lemon juice, water, pressed garlic, and salt. Whisk until creamy. If it’s too thick, add more water until you reach the desired consistency.

6. To assemble the salad, place the arugula in a large bowl. Then add the cooled roasted cauliflower, chickpeas, and onion. Drizzle the dressing over the top and sprinkle with toasted sunflower seeds and dried cranberries.

7. Toss everything gently to combine, ensuring the dressing coats every piece. Serve promptly to enjoy the contrast of warm roasted veggies and fresh greens.

Substitutions and Tips

If you’re looking to customize your Roasted Cauliflower Salad, here are some helpful tips:

• Storage: This salad keeps well in an airtight container in the refrigerator for up to 5 days. Perfect for meal prep!
• Freezing: I don’t recommend freezing the salad, as the texture of the roasted vegetables can change.
• Pairing: This salad pairs well with grilled chicken or fish for added protein.
• Experiment with Greens: Try different greens like spinach or kale for a different flavor profile.
• Nut Variations: If you don’t have sunflower seeds, feel free to use pecans or pine nuts.
• Dressing Options: If tahini isn’t your thing, a homemade ranch dressing can make a great alternative.

Serving Options for Roasted Cauliflower Salad

When it comes to serving your Roasted Cauliflower Salad, the possibilities are endless!

• Lunch or Dinner: This salad is perfect for a light lunch or can serve as a vibrant side dish for dinner.
• Meal Prep: It’s great for meal prep. Pack it in individual containers for grab-and-go lunches.
• Picnic Friendly: Take it to your next picnic or potluck; it travels well and is sure to impress!
• Seasonal Pairings: Serve alongside roasted meats in the fall for a heartier meal.
• Garnish Ideas: Consider adding fresh herbs like cilantro or parsley on top for an extra layer of flavor.
• Leftover Enjoyment: Enjoy it as leftovers; the flavors continue to meld and get even better!

FAQ

Conclusion

The Roasted Cauliflower Salad is truly a standout dish that combines warmth and freshness in a delightful way. It’s perfect for any occasion and brings together a wonderful mix of flavors and textures. I encourage you to give it a try—you won’t be disappointed!

Roasted Cauliflower Salad

The ultimate comfort food! This Roasted Cauliflower Salad is packed with flavors and textures that will satisfy your cravings. The combination of roasted vegetables and a creamy tahini dressing makes it the perfect choice for an easy weeknight dinner. Try it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Side Dishes

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 head cauliflower cut into florets
• 1 15-oz can chickpeas rinsed and drained well
• 1 medium red onion cut into wedges
• 3 tablespoons olive oil not extra virgin
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2-3 cups arugula (Rocket in the UK)
• 2 tablespoons toasted sunflower seeds /pepitas
• ¼ cup dried cranberries
• ¼ cup tahini paste
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 small garlic pressed
• ¼ teaspoon salt

Equipment

• Half Sheet Pan
• Small Bowl
• Whisk

Method

 

1. Preheat the oven to 400°F/200°C.
2. To a large sheet pan, add cauliflower florets, chickpeas, and red onion wedges. Drizzle with olive oil, then season with smoked paprika, ground cumin, garlic powder, and salt.
3. Roast in the preheated oven for 20-25 minutes or until the cauliflower florets are fork tender, then place under the broiler for 3-5 minutes for everything to crisp up but keep an eye on them.
4. Remove from the oven and allow to cool for 15-20 minutes.
5. As the cauliflower is being roasted, make the tahini dressing. In a bowl, combine tahini paste with lemon juice, water, garlic, and salt. Whisk until creamy but not too thick.
6. To assemble the salad, add arugula to a large bowl, followed by the cooled roasted cauliflower, chickpeas, and onion. Drizzle with the dressing, and sprinkle with toasted sunflower seeds and dried cranberries. Toss to combine and serve.

Notes

• Swap the nuts: Don’t have sunflower seeds or pepitas? Throw in some pecans or pine nuts instead. I love the crunch of the nuts, but you can also leave the nuts out altogether.
• Swap the dressing: If tahini dressing isn’t your thing, you could try this salad with homemade ranch dressing instead.
• Add protein: This salad is a great vegetarian option, but you can also add some protein like chicken or shrimp for some added flavor.
• Switch the greens: Instead of arugula, try adding some baby spinach or kale.
• Storing: This cauliflower salad will keep well in an airtight container in the refrigerator for up to 5 days. It makes a great option for meal prep! You can make your salad at the beginning of the week for lunches all week long.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.