Mediterranean Roasted Cauliflower Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
293 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Roasted Cauliflower Salad
Description
The salad starts with large cauliflower slices coated on both sides with a spice blend mixed into olive oil and roasted at 400°F for 20 minutes, flipped halfway to ensure even cooking and crispness. This roasting technique helps retain a juicy interior while developing flavorful, slightly charred edges enhanced by the aromatic spices.
Alongside the roasted cauliflower, cooked chickpeas bring a creamy texture, while green onions, cilantro, and red onion add fresh, herbal, and pungent notes. Hard-boiled eggs contribute richness, and chopped green and black olives provide a salty element. Toasted pine nuts offer a nutty crunch that complements the other textures.
A lemon yogurt dressing incorporating lemon juice, plain yogurt, olive oil, paprika, thyme, and salt adds a bright, tangy finish that ties the salad elements together. It is recommended to serve the salad warm for the best flavor experience, though it also works at room temperature.
Prepping the spice mix, vegetables, and dressing in advance can save time. Proper roasting with cauliflower in a single layer and avoiding overcrowding ensures crisp edges and evenly cooked florets. Leftovers store well refrigerated for several days and can be served with alternative sauces like Middle Eastern tahini.
Ingredients
Spice mix
- 1 tsp cumin
- 1/2 tsp Coriander
- 1/4 tsp Turmeric
- 1/2 tsp paprika
- 1/4 tsp cardamom
- 1/2 tsp Aleppo pepper
- 4 tbsp olive oil extra virgin
Roasted cauliflower salad
- 1 large cauliflower sliced vertically, head
- 1 cup chickpeas canned or homemade, cooked
- 1/3 cup green onions chopped
- 1/3 cup cilantro chopped
- 4 egg hard boiled
- 1/2 cup olive green and black, chopped
- 1/2 red onion sliced
- 1/3 cup pine nuts
Lemon yogurt dressing
- 1/2 cup PLAIN yogurt
- 1 lemon juice of
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1 tbsp olive oil
Instructions
- In a small bowl, mix cumin, coriander, turmeric, paprika, cardamom, Aleppo pepper and olive oil.
- Preheat the oven to 400°F and coat a baking sheet with cooking spray.
- Place the cauliflower pieces on the baking sheet and spread half of the spice mixture on them. Flip and spread the rest on the other side. Roast in the preheated oven for 20 minutes. Flip halfway through to make sure they cook evenly.
- Make the yogurt dressing - mix the yogurt, lemon juice, salt, paprika, thyme and olive oil in a small bowl and set aside.
- Place roasted cauliflower on a platter and arrange the chickpeas, green onions, cilantro, dill, hard boiled eggs, olives and red onion on the salad. Heat a pan over medium heat and toast the pine nuts for 2-3 minutes until golden on all sides. Add them to the salad.
- Drizzle the yogurt dressing over the salad and serve.
Notes
- Roast cauliflower at 400°F, flipping halfway, to keep it crispy and juicy.
- Arrange cauliflower in a single layer without overcrowding to ensure even roasting.
- Prepare spice mix, vegetables, and dressing ahead to save time before roasting cauliflower.
- This salad is best served warm but can be eaten at room temperature as well.
- Leftovers can be stored in an airtight container and refrigerated for up to 3-4 days.
- For variation, try serving with Middle Eastern tahini sauce instead of the yogurt dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 127mg | 42% |
| Sodium | 331mg | 14% |
| Potassium | 257mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 591IU | 12% |
| Vitamin C | 12mg | 13% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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