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4.7 from 738 votes

Roasted Cauliflower Salad with Lemon Tahini Dressing

This Roasted Cauliflower Salad combines sweet roasted red onions, spiced chickpeas, tender cauliflower, and a tangy lemon tahini dressing.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4
Calories: 374 kcal
Course: Salad , Others
Cuisine: Vegetarian , Vegan , gluten-free

Ingredients

  • 1 head cauliflower $3.12
  • 1/2 red onion $0.94
  • 2 Tbsp olive oil $0.22
  • salt and pepper to taste $0.05
  • 1/2 bunch parsley* $0.45
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, minced $0.08
  • 1/2 tsp cumin $0.05
  • 1/4 tsp cayenne $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 $0.02
  • salt and pepper to taste $0.05

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
  6. 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 is a great green to use for salads because it's cheap, and the presence is subtle enough to not overpower the cauliflower and chickpeas. Baby spinach would also work, as would finely chopped kale, but both will likely be a bit more expensive.
  • **I used bottled lemon juice, but fresh lemon juice will also work.

Nutrition Information

Serving 1Serving Calories 374kcal (19%) Carbohydrates 30.08g (10%) Protein 11.13g (22%) Fat 24g (37%) Sodium 620.8mg (26%) Fiber 9.08g (36%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 374

% 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.