Cauliflower Salad

This recipe for delectable, creamy, and healthful cauliflower salad, inspired by Mediterranean cuisine, is made with basic ingredients.

Picture roasted cauliflower that has become a little bit charred on top, served with nutty chickpeas that have been seasoned with cumin, a creamy tahini sauce, and lots of fresh lemon juice.

This Mediterranean-inspired cauliflower salad is creamy, earthy, nutty, and savoury, and it will make you feel full and fed.

Recipe By: Nico Pallotta


  1. One large cauliflower, approximately 2½ pounds or 1.2 kg
  2. One fifteen-ounce can or one and a half cups cooked chickpeas
  3. three smashed garlic cloves
  4. A quarter of a cup of extra virgin olive oil
  5. One teaspoon ground cumin
  6. one teaspoon paprika
  7. One tsp salt
  8. two twists black pepper
  9. One handful finely chopped parsley
  10. Four tablespoons of toasted pine nuts or pomegranate seeds
  11. 1 lemon the juice


  1. ⅓ cup tahini runny consistency and light in color
  2. ⅓ cup water
  3. 2 tablespoons lemon juice
  4. 1 clove garlic crushed
  5. ¼ teaspoon salt



  1. Set oven temperature to 400°F, or 200°C.
  2. Place 1 large cauliflower on a baking pan after cutting it into florets.
  3. Add one can (15 ounces) of chickpeas and three crushed garlic cloves. Season with one and a half teaspoons of extra virgin olive oil, one teaspoon each of cumin and paprika, one teaspoon each of salt, and two twists of black pepper.
  4. Add the cauliflower, spread it out in a single layer, and bake it for 25 minutes, or until it’s crisp-tender and gently browned.
  5. Meanwhile, prepare the tahini sauce by combining ⅓ cup tahini, ⅓ cup water, 2 tablespoons lemon juice, 1 crushed garlic clove, and ¼ teaspoon salt in a whisking motion.
  6. Add the chopped parsley, one handful of roasted cauliflower and chickpeas, tahini sauce, and the juice of one or more lemons to a large mixing bowl.
  7. Garnish with 4 tablespoons of pomegranate seeds after giving it a good toss.



Prepare ahead: This may be prepared up to three days ahead of time. However, the dressing may have dried up by the second day, so we suggest rehydrating it with extra lemon juice right before serving.
Cooling unit: Leftover cauliflower salad can be kept in the refrigerator for up to four days in an airtight container.

Freezer: This recipe shouldn’t be frozen, in our opinion.



Calories: 365kcalCarbohydrates: 43gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0gCholesterol: 0mgPotassium: 1281mgDietary Fiber: 13gSugar: 12gVitamin A: 375IUVitamin B6: 1mgVitamin C: 167mgVitamin E: 2mgVitamin K: 72µgCalcium: 147mgFolate: 302µgIron: 5mgManganese: 1mgMagnesium: 101mgZinc: 3mg


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