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Roasted Cauliflower Salad with Lemon Tahini Dressing

A vibrant and healthy salad featuring roasted cauliflower, chickpeas, and a creamy lemon tahini dressing.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Ingredients

Vegetables

  • 1 head Cauliflower, cut into florets
  • 1 15-oz can Chickpeas, rinsed and drained
  • 1 medium Red onion, cut into wedges

Dressing

  • 3 tablespoons Olive oil Not extra virgin
  • 2 teaspoons Smoked paprika
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt

Greens and Toppings

  • 2-3 cups Arugula Rocket in the UK
  • 2 tablespoons Toasted sunflower seeds or pepitas
  • ¼ cup Dried cranberries

Dressing

  • ¼ cup Tahini
  • 1 large Lemon, juiced
  • a few tablespoons Water To thin the dressing
  • a pinch Salt

Instructions

  • Step 1: Preheat your oven to 425°F (220°C).
  • Step 2: In a large mixing bowl, combine the cauliflower florets, chickpeas, and red onion wedges. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, garlic powder, and salt. Toss until well-coated.
  • Step 3: Spread the seasoned vegetables on a baking sheet lined with parchment paper. Roast for 25-30 minutes, stirring halfway through.
  • Step 4: In a small bowl, combine tahini, lemon juice, water, and a pinch of salt. Whisk until smooth, adding more water as needed.
  • Step 5: In a large serving bowl, add arugula and warm roasted vegetables. Drizzle with dressing and toss gently. Sprinkle with sunflower seeds and dried cranberries.
  • Step 6: Serve warm or at room temperature.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Whisk

Notes

Store leftovers in an airtight container for up to 3 days. For best freshness, keep dressing separate until serving.