Roasted Cauliflower Salad
This roasted cauliflower salad is hearty, colorful, and packed with bold flavors. Golden-roasted cauliflower florets are tossed with chickpeas, herbs, crunchy nuts, and a lemony tahini or yogurt dressing. It’s a perfect vegetarian side or main that’s both comforting and refreshing.
Time:
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~40–45 minutes
Serves: 4–6
Ingredients:
For the Roasted Cauliflower:
1 medium head of cauliflower, cut into florets
2 tbsp olive oil
1 tsp ground cumin
½ tsp smoked paprika
Salt and black pepper, to taste
For the Salad:
1 cup cooked or canned chickpeas, rinsed and drained
½ red onion, thinly sliced
⅓ cup chopped parsley (or use half mint/half parsley)
¼ cup chopped fresh dill (optional)
¼ cup toasted almonds or pine nuts
¼ cup pomegranate seeds (optional, for sweetness & color)
1–2 tbsp crumbled feta or shaved Parmesan (optional)
For the Dressing (choose one):
Option 1 – Lemony Tahini Dressing:
3 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
1–2 tsp maple syrup or honey
1–2 tbsp water
Salt and pepper, to taste
Option 2 – Yogurt Herb Dressing:
⅓ cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated
Salt and pepper, to taste
Instructions:
1. Roast the Cauliflower:
Preheat oven to 425°F (220°C).
Toss cauliflower with olive oil, cumin, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
2. Prepare the Dressing:
Whisk all dressing ingredients in a bowl or shake in a jar. Adjust seasoning and thin with water as needed.
3. Assemble the Salad:
In a large bowl, combine roasted cauliflower, chickpeas, red onion, and herbs.
Drizzle with dressing and toss gently.
Top with toasted nuts, pomegranate seeds, and feta, if using.
4. Serve:
Serve warm, at room temperature, or chilled. Great as a side or a light vegetarian main.
Notes & Tips:
Meal prep: Store dressing separately and toss just before serving.
Spice it up: Add harissa or chili flakes to cauliflower before roasting.
Make it a meal: Serve over greens, quinoa, or couscous for extra fiber and bulk.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, it keeps well in the fridge for 2–3 days. Just reheat gently or enjoy cold.
Q: Is it vegan?
A: Use the tahini dressing and skip the cheese for a vegan version.
Q: Can I air fry the cauliflower?
A: Absolutely — air fry at 400°F for 12–15 minutes, shaking halfway.
Nutritional Information
Calories: 210
Fat: 12g
Carbs: 20g
Protein: 6g
Fiber: 6g
Sodium: 220mg