I made a Roasted Cauliflower Salad that comes out smoky, tangy, and so satisfying you’ll cancel takeout without regret.

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I’m obsessed with this Roasted Cauliflower Salad because it started as a dinner rescue. I burned the main, grabbed leftover cauliflower and, in a blink, added 1 can (15 oz) chickpeas, drained, rinsed and patted dry for texture.

But it isn’t just surviving, the charred bits and those crunchy chickpeas feel like a real meal. And that Lemon Tahini Dressing with 1/3 cup tahini?

Bright, nutty, and a little tangy, it clings to everything so you lick the bowl. Messy.

Serious. The kind of salad that keeps showing up in my life.

I make it when nothing else makes sense.

Ingredients

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Roasted cauliflower, crunchy edges, tender inside, feels like the salad’s hearty backbone.
Chickpeas add nutty protein and satisfying bite, so it’s filling.
Red onion gives sweet-tangy pop, especially when caramelized.
Olive oil helps roast and crisps things, keeps everything lush.
Warm spices bring smoky, earthy warmth and a little kick.
Maple syrup adds a hint of sweet balance to roasted veggies.
Tahini dressing is creamy, nutty, and tangy, ties it together.
Lemon and garlic wake the salad up with bright zip.
Parsley adds freshness and a clean herbal lift, not just garnish.
Greens, feta, or pine nuts make it leafy, salty, or crunchy.

Ingredient Quantities

1 medium head cauliflower, about 1 to 1.25 lb, cut into bite sized florets

1 can (15 oz) chickpeas, drained, rinsed and patted dry

1 large red onion, cut into wedges

3 to 4 tablespoons olive oil, divided (for roasting and chickpeas)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder or cayenne, adjust to taste

1/2 teaspoon garlic powder

1 teaspoon salt, plus more to taste

1/4 teaspoon black pepper

1 tablespoon maple syrup or brown sugar (for sweet roasted onions)

1/3 cup tahini

2 to 3 tablespoons fresh lemon juice (about 1 lemon)

1 small garlic clove, minced

2 to 4 tablespoons water to thin the tahini dressing, as needed

1 tablespoon olive oil for the dressing (optional)

1/4 cup chopped fresh parsley (or cilantro), plus extra for garnish

Optional: 2 cups baby spinach or mixed greens, if you want it on the leafy side

Optional: crumbled feta or toasted pine nuts for serving

How to Make this

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1. Preheat oven to 425F and line a baking sheet with parchment or foil, cause cleanup is easier that way.

2. Toss cauliflower florets with 2 to 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon black pepper; spread on one side of the sheet so they get nice browning.

3. On the other side of the sheet toss red onion wedges with about 1 tablespoon olive oil and 1 tablespoon maple syrup or brown sugar; the sweet onion caramelizes better if they sit cut-side down, so do that when you arrange them.

4. For the chickpeas, pat them very dry with paper towels, then toss with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder or cayenne (use less if you dont like heat), and a pinch more salt; spread them in a single layer so they crisp up.

5. Roast everything together 25 to 30 minutes, stirring the chickpeas and flipping the cauliflower about halfway through; roast until cauliflower is tender and browned and chickpeas are crisp.

6. While that roasts make the lemon tahini dressing: whisk 1/3 cup tahini, 2 to 3 tablespoons fresh lemon juice, 1 small minced garlic clove, 1 teaspoon salt, and 1 tablespoon olive oil (optional); thin with 2 to 4 tablespoons water until pourable and taste to adjust salt or lemon.

7. When veggies are done let them cool a few minutes, then transfer cauliflower, chickpeas, and onions to a large bowl; if using 2 cups baby spinach or mixed greens add them now so they wilt slightly from the warm veg.

8. Add 1/4 cup chopped fresh parsley (or cilantro), pour about half the tahini dressing over the salad and toss gently; add more dressing as needed to coat but not drown it.

9. Serve warm or at room temp topped with extra parsley and optional crumbled feta or toasted pine nuts; taste and add more salt, pepper, lemon or a drizzle of maple if you want it sweeter.

Equipment Needed

1. Oven and baking sheet (lined with parchment or foil makes cleanup easier)
2. Large mixing bowl for tossing and tossing the roasted veg and chickpeas
3. Chef’s knife and cutting board for cauliflower and onion prep
4. Measuring spoons and measuring cup for spices, oil, tahini and lemon juice
5. Tongs or a sturdy spatula for flipping cauliflower and stirring chickpeas
6. Whisk or fork to make the lemon tahini dressing
7. Paper towels for drying the chickpeas really well
8. Small bowl or ramekin for whisking dressing ingredients together
9. Can opener for the chickpeas (if needed)

FAQ

Q: Can I make this ahead of time?

A: Yes, you can roast the cauliflower, chickpeas and onions up to 2 days ahead and store them in an airtight container in the fridge. Keep the tahini dressing separate and toss everything together just before serving so the veggies stay crisp.

Q: How do I get the chickpeas extra crispy?

A: Pat them very dry, toss with a little oil and spread in a single layer on the baking sheet. Roast at a hot temp and give them space so steam doesnt build up. If they arent crunchy enough, roast a few minutes longer, shaking the pan now and then.

Q: My tahini dressing is too thick or it seizes up. How do I fix it?

A: Stir in warm water, one tablespoon at a time, until it loosens. A squeeze of lemon helps smooth it out too. If it tasted bitter, a pinch of salt or a little maple syrup will balance it.

Q: Can I swap the tahini dressing for something lighter?

A: Totally. Try a lemony yogurt dressing or a simple vinaigrette with olive oil, lemon juice, a dab of mustard and salt. Both will work great and cut the richness.

Q: What substitutions work if I dont have tahini or parsley?

A: Use almond or sunflower seed butter in place of tahini, thinned with lemon and water. If you dont have parsley, cilantro or even chopped basil will give fresh flavor. Green onions also work in a pinch.

Q: Any tips for making this vegan or adding protein?

A: This is already vegan if you skip feta. For extra protein add roasted tofu cubes, tempeh, or cook up extra chickpeas. Toasted pine nuts or pumpkin seeds also give a protein boost and nice crunch.

This Roasted Cauliflower Salad Is So Hearty And One Of My Favorites! Recipe Substitutions and Variations

Cauliflower: swap with broccoli florets or chopped roasted sweet potato. Broccoli roasts similar to cauliflower, sweet potato gives a sweeter, more filling salad.
Chickpeas: use canned white beans (cannellini) or cooked green lentils. Beans are creamier, lentils hold up well and add earthy flavor.
Tahini: replace with plain Greek yogurt or almond butter. Yogurt makes the dressing tangier and lighter, almond butter keeps it nutty if you need a nutty, dairy free option.
Fresh lemon juice: substitute with apple cider vinegar or lime juice. ACV is milder and a bit sweet, lime gives a brighter, sharper kick.

Pro Tips

1. Roast chickpeas extra crispy by patting them bone dry then giving them plenty of space on the pan. If they look crowded, use a second sheet. You can also bake them a few minutes longer off the veggies if they need more crunch, they stay crunchy after cooling.

2. Get better browning on the cauliflower by tossing it with a little more oil where the florets are dense, and arrange them stem-side down when possible. If some pieces steam instead of roast, pull them aside and put them on the hotter part of the pan for a few minutes.

3. Cut the onion wedges a bit wider than you think so they don’t disappear when roasted, and press the cut side down on the sheet so they caramelize faster. If they start to scorch, toss a teaspoon of water on the pan and move them around, helps even them out.

4. Taste and adjust the tahini dressing slowly. Tahini can suddenly seize or get bitter if you add too much acid. Whisk lemon in a little at a time and thin with water, not oil, for a cleaner tahini flavor. If it tastes flat after thinning, a tiny pinch of sugar or a drop of maple brings it alive.

This Roasted Cauliflower Salad Is So Hearty And One Of My Favorites! Recipe

Recipe by Jot Punji

0.0 from 0 votes

I made a Roasted Cauliflower Salad that comes out smoky, tangy, and so satisfying you'll cancel takeout without regret.

Servings

servings

Calories

443

kcal

Equipment: 1. Oven and baking sheet (lined with parchment or foil makes cleanup easier)
2. Large mixing bowl for tossing and tossing the roasted veg and chickpeas
3. Chef’s knife and cutting board for cauliflower and onion prep
4. Measuring spoons and measuring cup for spices, oil, tahini and lemon juice
5. Tongs or a sturdy spatula for flipping cauliflower and stirring chickpeas
6. Whisk or fork to make the lemon tahini dressing
7. Paper towels for drying the chickpeas really well
8. Small bowl or ramekin for whisking dressing ingredients together
9. Can opener for the chickpeas (if needed)

Ingredients

1 medium head cauliflower, about 1 to 1.25 lb, cut into bite sized florets
1 can (15 oz) chickpeas, drained, rinsed and patted dry
1 large red onion, cut into wedges
3 to 4 tablespoons olive oil, divided (for roasting and chickpeas)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder or cayenne, adjust to taste
1/2 teaspoon garlic powder
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon maple syrup or brown sugar (for sweet roasted onions)
1/3 cup tahini
2 to 3 tablespoons fresh lemon juice (about 1 lemon)
1 small garlic clove, minced
2 to 4 tablespoons water to thin the tahini dressing, as needed
1 tablespoon olive oil for the dressing (optional)
1/4 cup chopped fresh parsley (or cilantro), plus extra for garnish
Optional: 2 cups baby spinach or mixed greens, if you want it on the leafy side
Optional: crumbled feta or toasted pine nuts for serving

Directions

Preheat oven to 425F and line a baking sheet with parchment or foil, cause cleanup is easier that way.
Toss cauliflower florets with 2 to 3 tablespoons olive oil, 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/4 teaspoon black pepper; spread on one side of the sheet so they get nice browning.
On the other side of the sheet toss red onion wedges with about 1 tablespoon olive oil and 1 tablespoon maple syrup or brown sugar; the sweet onion caramelizes better if they sit cut-side down, so do that when you arrange them.
For the chickpeas, pat them very dry with paper towels, then toss with 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder or cayenne (use less if you dont like heat), and a pinch more salt; spread them in a single layer so they crisp up.
Roast everything together 25 to 30 minutes, stirring the chickpeas and flipping the cauliflower about halfway through; roast until cauliflower is tender and browned and chickpeas are crisp.
While that roasts make the lemon tahini dressing: whisk 1/3 cup tahini, 2 to 3 tablespoons fresh lemon juice, 1 small minced garlic clove, 1 teaspoon salt, and 1 tablespoon olive oil (optional); thin with 2 to 4 tablespoons water until pourable and taste to adjust salt or lemon.
When veggies are done let them cool a few minutes, then transfer cauliflower, chickpeas, and onions to a large bowl; if using 2 cups baby spinach or mixed greens add them now so they wilt slightly from the warm veg.
Add 1/4 cup chopped fresh parsley (or cilantro), pour about half the tahini dressing over the salad and toss gently; add more dressing as needed to coat but not drown it.
Serve warm or at room temp topped with extra parsley and optional crumbled feta or toasted pine nuts; taste and add more salt, pepper, lemon or a drizzle of maple if you want it sweeter.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.