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Roasted cauliflower salad with arugula in a large white bowl, and wooden servers on the sides.
5 from 18 votes

Roasted Cauliflower Salad with Tahini Dressing

Healthy roasted cauliflower salad is smoky and savory with a bright lemony tahini dressing and is the perfect cold-weather salad.
Author Diana
Servings 8 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Equipment

Ingredients

  • 1 head cauliflower cut into florets
  • 1 15-oz can chickpeas rinsed and drained well
  • 1 medium red onion cut into wedges
  • 3 tablespoons olive oil not extra virgin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 2-3 cups arugula (Rocket in the UK)
  • 2 tablespoons toasted sunflower seeds/pepitas
  • ¼ cup dried cranberries

For the dressing

  • ¼ cup tahini paste
  • 3 tablespoons lemon juice
  • 2 tablespoons water
  • 1 small clove garlic pressed
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 400°F/200°C.
  • To a large sheet pan, add cauliflower florets, chickpeas, red onion wedges. Drizzle with olive oil, then season with smoked paprika, ground cumin, garlic powder, and salt.
  • Roast in the preheated oven for 20-25 minutes or until the cauliflower florets are fork tender, then place under the broiler for 3-5 minutes for everything to crisp up but keep an eye on them. If you want the cauliflower crispier, place under the broiler for a few minutes.
  • Remove from the oven and allow to cool for 15-20 minutes.
  • As the cauliflower is being roasted, make the tahini dressing. In a bowl, combine tahini paste with lemon juice, water, garlic, and salt. Whisk until creamy but not too thick. Add more water if needed to thin it out.
  • To assemble the salad, add arugula to a large bowl, followed by the cooled roasted cauliflower, spicy chickpeas and onion. Drizzle with the dressing, and sprinkle with toasted sunflower seeds/pepitas and dried cranberries. Toss to combine and serve.

Notes

  • Swap the nuts. Don’t have sunflower seeds or pepitas? Throw in some pecans or pine nuts instead. I love the crunch of the nuts, but you can also leave the nuts out altogether.
  • Swap the dressing. If tahini dressing isn’t your thing, you could try this salad with homemade ranch dressing instead.
  • Add protein. This salad is a great vegetarian option, but you can also add some protein like chicken or shrimp for some added flavor. 
  • Switch the greens. Instead of arugula, try adding some baby spinach or kale.
  • Storing: This cauliflower salad will keep well in an airtight container in the refrigerator for up to 5 days. It makes a great option for meal prep! You can make your salad at the beginning of the week for lunches all week long.

Nutrition

Calories: 234kcal | Carbohydrates: 26g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Sodium: 395mg | Potassium: 492mg | Fiber: 7g | Sugar: 8g | Vitamin A: 389IU | Vitamin C: 40mg | Calcium: 70mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/roasted-cauliflower-salad/