Roasted Cauliflower Salad with Lemon Tahini Dressing
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4
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Calories
374 kcal
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Cuisine
Vegetarian, Vegan, gluten-free
Roasted Cauliflower Salad with Lemon Tahini Dressing
Description
The salad highlights cauliflower and red onions roasted until tender and caramelized, bringing out their natural sweetness and creating varied textures from crisp edges to soft centers. The lemon tahini dressing combines tahini's creaminess with bright lemon juice and warm spices like cumin and cayenne, providing a rich and tangy coating that complements the roasted vegetables. Spiced chickpeas cooked with smoked paprika and garlic powder add a crunchy, smoky contrast as well as protein.
Fresh parsley scattered over the dish introduces a subtle green freshness that balances the robust flavors of the tahini dressing and roasted components. This salad can be eaten as a light main or a hearty side, well suited to vegetarian meals or as part of a larger spread. The combination of creamy dressing with crunchy and roasted textures makes it interesting and satisfying.
Using bottled lemon juice works well, but fresh lemon juice can be substituted for a brighter flavor. Parsley is economical and mild, though baby spinach or finely chopped kale could be used, keeping in mind the cost differences and flavor adjustments. The recipe can be prepared with canned chickpeas for convenience, roasted or cooked with dry spices to elevate texture and taste.
Ingredients
- 1 cauliflower $3.12, head
- 1/2 red onion $0.94
- 2 Tbsp olive oil $0.22
- salt $0.05, to taste
- black pepper $0.05, to taste
- 1/2 bunch parsley $0.45, fresh
LEMON TAHINI DRESSING
- 1/3 cup tahini $2.04
- 1/3 cup water $0.00
- 1/4 cup lemon juice $0.18
- 2 cloves garlic $0.08, minced
- 1/2 tsp cumin $0.05
- 1/4 tsp cayenne pepper $0.03
- 1/4 tsp salt $0.02
SPICED CHICKPEAS
- 1 oz. can chickpeas $0.94
- 1 Tbsp olive oil $0.22
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp garlic powder $0.03
- 1/8 tsp cayenne pepper $0.02
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
- Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
- While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
- Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
- Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
- To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.
Notes
- Parsley adds mild green flavor and is cost-effective; baby spinach or finely chopped kale are alternatives but may be more expensive.
- Bottled lemon juice can be used in the dressing, but fresh lemon juice works equally well for more brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 374kcal | 19% |
| Carbohydrates | 30.08g | 10% |
| Protein | 11.13g | 22% |
| Fat | 24g | 37% |
| Sodium | 620.8mg | 26% |
| Fiber | 9.08g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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