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Roasted Cauliflower Salad with Lemon Tahini

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salads
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salad:
  • 1 large head cauliflower, cut into florets
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste
  • ½ small red onion, thinly sliced
  • ½ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, chopped (optional)
  • 2 tablespoons toasted pine nuts or almonds (optional for crunch)
  • For the Lemon Tahini Dressing:
  • 3 tablespoons tahini (sesame paste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 small garlic clove, minced
  • 1–2 tablespoons warm water (to thin)
  • Salt, to taste

Instructions
 

  • Step 1: Roast the Cauliflower and Chickpeas : Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread evenly on the baking sheet in a single layer. Roast for 25 minutes, flipping halfway through, until cauliflower is golden brown and slightly crisp on the edges.
  • Step 2: Prepare the Lemon Tahini Dressing : In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and a pinch of salt. Slowly add warm water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
  • Step 3: Assemble the Salad : In a large salad bowl, combine roasted cauliflower and chickpeas with sliced red onion, parsley, and mint. Drizzle the lemon-tahini dressing over the top and toss gently to coat. Taste and adjust salt or lemon juice if needed.
  • Step 4: Garnish and Serve : Sprinkle with toasted nuts or seeds before serving for extra crunch and flavor.