Roasted Cauliflower Tahini Salad

This roasted cauliflower tahini salad is hearty, flavorful, and full of texture. Golden cauliflower, crispy chickpeas, and a creamy lemon-tahini dressing come together to make a salad that can be enjoyed as a main dish or a side.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Salad, Side Dish

Cuisine: Mediterranean, Middle Eastern Inspired

Calories: 320

Ingredients Method Notes

Ingredients

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 toppings:

Fresh parsley or cilantro chopped
Pomegranate seeds
Toasted nuts pine nuts, almonds, or walnuts
Mixed greens as a base

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.