Roasted Cauliflower Salad
This roasted cauliflower salad is such a delicious and flavor-packed salad. The cauliflower is roasted until crisp tender, and the lemon tahini dressing brings everything together.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Salad
Cuisine: American
Servings: 4 people
Calories: 420kcal
- 1 large head cauliflower cut into florets
- ¼ cup olive oil for roasting
- ¼ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and pepper
- 3 cups baby kale or mixed greens packed
- ⅓ cup pine nuts, toasted see note
- ½ cup canned chickpeas, drained
- ¼ cup thinly sliced red onions
- 2 tablespoons finely chopped Italian parsley
- 1 medium lemon to squeeze at the end and for garnish
Lemon tahini dressing
- ⅓ cup tahini see note
- Juice of 1 lemon or to taste
- 1 tablespoon honey
- 1 clove fresh garlic, finely minced
- ⅓ cup water plus more as needed
- Salt and pepper to taste
Preheat oven to 450 degrees F.
Roast cauliflower: In a large sheet pan, toss the cauliflower florets with about ¼ cup of olive oil, salt (about 1 teaspoon), a few grinds of black pepper, ground cumin, and garlic powder. Arrange in a single layer and roast for 20 minutes until golden brown and crisp tender, flipping halfway through.
While the florets are roasting, make the lemon tahini dressing: combine all the dressing ingredients in a mason jar. Give it a stir and then seal the jar and shake well until well-combined. If too thick (tahini can be quite thick), add more water or lemon juice until desired consistency and taste.
Assemble: In a large serving bowl, arrange a bed of baby kale, followed by the roasted cauliflower, toasted pine nuts, parsley, chickpeas, and sliced onions. Drizzle the prepared dressing on top and toss. Finish with a generous squeeze of lemon juice to taste. Serve warm or cold. Enjoy!
- Tahini: When you open the packaging, you may notice that the oil and tahini paste are separated. That’s totally normal, just stir to combine.
- How to toast pine nuts: Place them in a skillet over medium heat, tossing them every few seconds until they turn a light golden brown. Keep a close eye on them, as they can quickly transition from golden brown to burnt.
- Prep ahead: This salad tastes best when freshly made, but you can pre-cut the vegetables and make the dressing ahead.
- Store leftovers in a container for up to 3 days.
Substitutions and variations:
- Chickpeas: White beans.
- Red onion: Pickled red onions.
- Add-ins: Avocado, microgreens, roasted sweet potato, olives.
Disclaimer: Nutritional values (per serving) are approximates only.
Calories: 420kcal | Carbohydrates: 28g | Protein: 11g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Sodium: 284mg | Potassium: 944mg | Fiber: 8g | Sugar: 10g | Vitamin A: 537IU | Vitamin C: 127mg | Calcium: 103mg | Iron: 3mg