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Tahini Roasted Cauliflower Salad

Tahini Roasted Cauliflower Salad

A flavorful and nutritious Tahini Roasted Cauliflower Salad featuring roasted cauliflower and chickpeas, dressed in a creamy tahini dressing, garnished with parsley and nuts.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 large cauliflower head (approx. 2 lbs)
  • 1 can (15 oz) canned chickpeas, drained and rinsed
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumi
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/3 cup runny tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves minced garlic
  • 2-4 tablespoons warm water (for thinning)
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons toasted pine nuts or pomegranate seeds

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit. Wash and dry the cauliflower, then cut it into bite-sized florets.
  2. Place the cauliflower florets and drained chickpeas on a large rimmed baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss to coat and spread in a single layer.
  3. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and golden brown.
  4. In a small mixing bowl, whisk together tahini, lemon juice, and minced garlic. Gradually add warm water until the dressing reaches a smooth, pourable consistency. Season with salt to taste.
  5. Remove the roasted vegetables from the oven and let cool for 5 minutes. Transfer to a serving bowl, drizzle with half the tahini dressing, and toss gently. Add parsley and nuts, then drizzle with remaining dressing before serving.

Notes

Use fresh lemon juice for the best flavor. Store leftovers in an airtight container for up to four days. Reheat in the oven or air fryer for best results.