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Roasted Cauliflower Salad With Lemon Tahini Dressing

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  • Ready in: Prep: 15 M, Cook: 35 M, Total: 50 M
  • Serves: 4
Roasted Cauliflower Salad With Lemon Tahini Dressing

This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.


  • 1 head cauliflower
  • 1/2 red onion
  • 2 Tbsp olive oil
  • Salt and Pepper to taste
  • 1/2 bunch parsley
  • 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
  • 15 oz can chickpeas
  • 1 Tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/8 tsp cayenne
  • Salt and Pepper to taste
  • Step by Step Directions

    1. RCSCauliflowerReadytoRoast

      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.





    2. RCSRoastedCauliflowerandRedOnionRoast 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).






    3. TahiniDressingWhile 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.






    4. RCSSpicedChickpeasTo 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.)





    5. RCSBuildSaladPull 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…






    6. RCSDrizzlewithDressingDrizzle the lemon tahini dressing over top…







    7. RoastedCauliflowerSaladStir to combine, and enjoy! You can enjoy this Roasted Cauliflower Salad slightly warm from the oven, or chilled after storing in the refrigerator.











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