If you’re looking for a salad that actually feels like a meal, this roasted cauliflower tahini salad will win you over. It’s hearty, packed with flavor, and has just the right balance of creaminess, crunch, and spice. Forget the sad side-salads—we’re talking about a dish that could hold its own as a main course.
I first made this salad on one of those evenings when I wanted something filling but didn’t want to spend hours in the kitchen. Roasted cauliflower is the star here. Toss it with warm spices, pair it with crispy chickpeas, then drizzle it all with a tangy tahini dressing. The result? A salad that’s both cozy and refreshing at the same time.
Why You’ll Love This Roasted Cauliflower Tahini Salad
- It’s hearty enough to be a meal. Between the roasted cauliflower, chickpeas, and tahini dressing, you’re getting protein, fiber, and healthy fats.
- It’s versatile. Serve it warm, room temperature, or cold—it works either way.
- It’s vegetarian-friendly. You won’t miss the meat. Promise.
- It’s great for meal prep. Make a big batch and you’ve got lunches ready for a few days.
This salad checks every box for me: easy, flavorful, and nourishing without feeling like “diet food.”
Ingredients You’ll Need
Here’s everything you’ll need to pull this roasted cauliflower salad together:
For the Roasted Cauliflower & Chickpeas
- 1 large head of cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp coriander
- ½ tsp turmeric
- Salt and black pepper, to taste
For the Tahini Dressing
- ¼ cup tahini
- Juice of 1 lemon
- 1 tbsp olive oil
- 1 garlic clove, minced
- 2–3 tbsp water (to thin)
- Salt, to taste
Optional Add-Ins for Extra Crunch & Freshness
- Pomegranate seeds
- Chopped parsley or cilantro
- Toasted pine nuts or almonds
- Mixed greens as a base
Step-by-Step Instructions
Step 1: Roast the Cauliflower and Chickpeas
Preheat your oven to 425°F (220°C). Spread the cauliflower florets and chickpeas on a large baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, coriander, turmeric, salt, and pepper. Toss well so everything is coated.
Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and the chickpeas are crispy. The edges should be caramelized—that’s where the flavor magic happens.
Step 2: Make the Tahini Dressing
While the veggies roast, whisk together tahini, lemon juice, olive oil, and garlic in a small bowl. Slowly add water, one tablespoon at a time, until the dressing reaches a creamy but pourable consistency. Taste and adjust seasoning.
If it’s too thick, add more water. If it’s too tangy, balance it with a drizzle of honey or maple syrup.
Step 3: Assemble the Salad
In a large bowl or platter, layer your greens (if using). Add the roasted cauliflower and chickpeas. Drizzle generously with the tahini dressing. Sprinkle with parsley, pomegranate seeds, and nuts if you’d like.
Serve warm, or let it cool and pack it up for later.
Recipe Notes & Variations
- Spice it up: Add chili flakes or a pinch of cayenne if you like some heat.
- Make it grainy: Toss in cooked quinoa, farro, or couscous to turn this into a grain bowl.
- Dairy twist: A crumble of feta or goat cheese pairs beautifully with tahini dressing.
- Meal prep tip: Keep the dressing separate until you’re ready to eat to avoid soggy veggies.
Why Tahini Makes This Salad Shine
Tahini is one of those ingredients that transforms simple dishes into something special. It’s creamy without dairy, nutty without being overpowering, and when mixed with lemon, it turns into this bright, velvety sauce that clings to every bite.
In this roasted cauliflower tahini salad, the dressing ties everything together—the smoky cauliflower, the crunchy chickpeas, the freshness of herbs. Without it, the dish would feel incomplete.
Health Benefits of Roasted Cauliflower & Chickpeas
One of the reasons I love this salad—aside from the flavor—is how nourishing it is.
- Cauliflower is high in fiber and packed with vitamins C and K. It’s filling without being heavy.
- Chickpeas bring plant-based protein and make the salad satisfying enough to count as a main meal.
- Tahini provides healthy fats and a creamy texture without needing mayonnaise or cream.
- Spices like cumin and turmeric don’t just add flavor—they’re known for their anti-inflammatory properties.
This is the kind of dish that leaves you feeling energized, not sluggish.
How to Serve Roasted Cauliflower Tahini Salad
This roasted cauliflower salad is versatile enough to play many roles at your table:
- As a main dish: Pile it high in a bowl for a hearty vegetarian dinner.
- As a side: Serve alongside grilled chicken, salmon, or falafel.
- For gatherings: It’s perfect for potlucks or family dinners because it tastes great warm or at room temperature.
- For lunch prep: Divide it into containers, keep the dressing on the side, and you’ve got lunches sorted for the week.
Storage Tips
- Store the salad (without dressing) in an airtight container for up to 3 days in the fridge.
- Keep the tahini dressing in a separate jar—shake it before using.
- If you want to reheat, pop the cauliflower and chickpeas in the oven for a few minutes to bring back their crispiness before adding the dressing.
Final Thoughts
This roasted cauliflower tahini salad is the kind of dish that earns a regular spot in your recipe rotation. It’s simple enough for a weeknight, yet impressive enough to share at a dinner party. Whether you’re chasing healthier meals or just love bold, satisfying flavors, this salad has you covered.
Give it a try, and don’t be surprised if you end up making it more than once this week. After all, cauliflower and tahini were meant to be together—it’s a match made in salad heaven.
Roasted Cauliflower Tahini Salad
Ingredients
Method
- Prep the oven: Preheat oven to 425°F (220°C).
- Season the veggies: Place cauliflower florets and chickpeas on a baking sheet. Drizzle with olive oil and sprinkle with cumin, paprika, coriander, turmeric, salt, and black pepper. Toss well.
- Roast: Bake for 25–30 minutes, turning once halfway, until the cauliflower is golden and the chickpeas are crispy.
- Make the dressing: In a small bowl, whisk tahini, lemon juice, olive oil, and garlic. Add water gradually until smooth and pourable. Season with salt.
- Assemble: Place roasted cauliflower and chickpeas in a bowl or on a platter. Drizzle with tahini dressing. Add parsley, pomegranate seeds, and nuts if using.
- Serve: Enjoy warm or at room temperature.
Notes
- To keep the salad crisp for meal prep, store the dressing separately until ready to eat.
- If your tahini tastes slightly bitter, add a teaspoon of honey or maple syrup to balance it out.
- This salad tastes great warm but is also delicious chilled the next day.
FAQs About Roasted Cauliflower Tahini Salad
Q: Can I make this salad ahead of time?
Yes! Roast the cauliflower and chickpeas, and make the dressing up to 2 days ahead. Keep everything stored separately until you’re ready to assemble.
Q: Do I have to use chickpeas?
Not at all. Lentils, white beans, or even roasted sweet potatoes would work as a substitute.
Q: Can I make this salad vegan?
It already is vegan as long as you don’t add optional cheese.
Q: What can I use instead of tahini?
If you don’t have tahini, you can swap in cashew butter, almond butter, or even Greek yogurt for a creamy base (though the flavor will change).
Q: How can I make the dressing less bitter?
Some tahini brands are more bitter than others. Adding a touch of honey or maple syrup balances it out beautifully.
Q: Can I freeze roasted cauliflower salad?
I wouldn’t recommend it. The texture of roasted cauliflower and chickpeas gets soggy once thawed. Stick to fridge storage.
