Roasted Cauliflower Salad with Lemon Tahini Dressing

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If you’re on the lookout for a vibrant, healthy, and utterly delicious salad, this Roasted Cauliflower Salad with Lemon Tahini Dressing is going to become your new favorite.

The combination of roasted cauliflower and chickpeas delivers a satisfying texture and a wealth of flavors, while the homemade lemon tahini dressing ties everything together in a tantalizing way.

With its crispy edges, earthy spices, and a touch of sweetness from dried cranberries, this salad is anything but ordinary and can be enjoyed as a main dish or served as a side.

Why This Recipe Is a Must-Try

This Roasted Cauliflower Salad is not only a feast for the eyes but a powerhouse of nutrition.

Cauliflower is low in calories and high in vitamins, while the addition of chickpeas provides a hearty dose of protein.

The use of smoked paprika and cumin infuses a warm, inviting flavor profile that perfectly complements the freshness of arugula and the crunch of toasted sunflower seeds.

Plus, the lemon tahini dressing adds a creamy, zesty element that will have you coming back for seconds.

It’s an easy recipe that packs a punch in terms of taste and health benefits.

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 or pepitas
• ¼ cup dried cranberries

How To Make Roasted Cauliflower Salad with Lemon Tahini Dressing

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C).

This high temperature will help to caramelize the cauliflower and chickpeas, enhancing their flavors.

Step 2: Prepare the Vegetables

In a large mixing bowl, combine the cauliflower florets, chickpeas, and red onion wedges.

Drizzle with 3 tablespoons of olive oil and sprinkle with smoked paprika, ground cumin, garlic powder, and salt.

Toss everything together until the vegetables are well-coated in the oil and spices.

Step 3: Roast the Vegetables

Spread the seasoned cauliflower, chickpeas, and onions evenly on a baking sheet lined with parchment paper.

Make sure there is space between the pieces to allow them to roast properly.

Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the cauliflower is golden brown and tender, stirring halfway through for even cooking.

Step 4: Make the Lemon Tahini Dressing

While your vegetables are roasting, let’s whip up the lemon tahini dressing.

In a small bowl, combine ¼ cup of tahini, the juice of 1 large lemon, a few tablespoons of water (to thin it out), and a pinch of salt.

Whisk together until smooth; add more water as needed to reach your desired consistency.

Step 5: Assemble the Salad

Once the roasted vegetables are done, remove them from the oven and allow them to cool slightly.

In a large serving bowl, add the arugula, followed by the warm roasted vegetables.

Drizzle with the lemon tahini dressing, then gently toss to combine.

Finally, sprinkle with toasted sunflower seeds or pepitas and dried cranberries for a burst of flavor and texture.

Step 6: Serve

Your beautiful Roasted Cauliflower Salad with Lemon Tahini Dressing is ready to be enjoyed! Serve it warm or at room temperature, and relish the delightful combination of flavors.

Expert Tips

• Make sure to cut the cauliflower into evenly sized florets for even roasting.
• If you’re short on time, try using pre-cooked or canned chickpeas to cut down on prep work.
• Feel free to adjust the spices according to your taste—add more paprika for extra smokiness or toss in some red pepper flakes for heat.
• Double the dressing and use it for drizzling over other salads or as a dip for fresh veggies.

Variations and Customizations

• Add diced avocado for creaminess and healthy fats.
• Incorporate other greens, such as spinach or kale, for a different flavor profile.
• Substitute dried cranberries with raisins or chopped dates for added sweetness.
• For a nutty flavor, consider swapping sunflower seeds with toasted nuts like almonds or walnuts.

How to Store Leftovers

Leftover Roasted Cauliflower Salad can be stored in an airtight container in the refrigerator for up to 3 days.

The flavors will continue to meld, making it even tastier the next day.

If you prefer to enjoy the salad fresh, consider storing the dressing separately and adding it just before serving.

FAQ

Can I make this salad ahead of time?

Yes, you can roast the vegetables in advance and assemble the salad just before serving.

Store the roasted components separately from the arugula and dressing to keep everything fresh.

Is tahini vegan?

Yes, tahini is made from ground sesame seeds and is completely plant-based, making it a great addition to vegan diets.

Can I freeze the roasted vegetables?

While it is possible to freeze roasted cauliflower and chickpeas, the texture may change when thawed.

It’s best to enjoy this salad fresh, but if you have leftovers, you can freeze them for later use.

What can I substitute if I don’t have tahini?

If you don’t have tahini, you can substitute it with almond butter or sunflower seed butter for a different flavor, or simply make a lemon vinaigrette with olive oil, lemon juice, and a touch of mustard for zestiness.

Conclusion

This Roasted Cauliflower Salad with Lemon Tahini Dressing is a delightful mix of textures and flavors, perfect for a nutritious lunch or a side dish at dinner.

With simple ingredients and easy preparation, it’s sure to impress family and friends alike.

Whether enjoyed warm or chilled, this salad is a fabulous way to incorporate more vegetables into your diet while satisfying your taste buds.

So, put on your apron and get ready to roast your way to deliciousness!