Roasted Cauliflower Salad is packed with delicious flavor, thanks to golden roasted cauliflower, sweet red onions, spiced chickpeas, toasted almonds, and a creamy tahini dressing.
This Roasted Cauliflower Salad came about because my wife loves a fresh, flavorful side dish! This recipe is a little different, and roasting the cauliflower and red onions brings out their natural sweetness, while the spiced chickpeas, toasted almonds, and creamy lemon tahini dressing make every bite delicious.
This simple salad turns everyday ingredients into something special! We love how satisfying this salad is, and it is versatile enough to serve alongside grilled meats or enjoy it as a meal on its own.
If you love this easy recipe, be sure to try some of our other delicious sides, like Cucumber and Pineapple Salad, Mexican Street Corn Pasta Salad, and Sweet Potato Salad.
Reader Review: "I love this salad and it is hearty enough for a meal. I make this on repeat now!" - Kim
Why You'll Love this Recipe
- Delicious Roasted Flavor: Roasting the cauliflower and red onion brings out their natural sweetness and creates golden-brown edges that add so much flavor to each bite.
- A Delicious Vegan Option: Made with roasted vegetables, chickpeas, almonds, and a creamy lemon tahini dressing.
- The Perfect Side Dish: This roasted cauliflower salad pairs beautifully with grilled chicken and your favorite BBQ dishes.
Ingredients
For the Salad
- Cauliflower: The star of the salad!
- Red Onion: Adds a little sweetness and savory flavor as it roasts with the cauliflower.
- Salt and Pepper: Simple seasonings to bring out the flavor of the vegetables.
- Parsley: For a pop of color and a fresh, herby flavor.
- Chickpeas: These add protein and texture.
- Almonds: Bring a wonderful crunch and nutty flavor!
For the Dressing
- Tahini: The creamy, nutty base of this dressing. I used my Homemade Tahini Recipe, but store-bought can work as well.
- Lemon Juice: Adds a bright, tangy flavor!
- Garlic: Gives the dressing a savory kick.
- Cumin: Adds warm, earthy flavor that complements the roasted cauliflower and spiced chickpeas.
- Cayenne: Adds a little heat.
How to Make Cauliflower Salad
1. Roast the Cauliflower and Onion: Preheat the oven to 400°F. Chop the cauliflower into small florets and roughly dice the red onion. Spread them on a large baking sheet and drizzle with olive oil and season with salt and pepper. Toss until everything is evenly coated.
Roast the cauliflower and onions for 20 minutes, then stir and return the pan to the oven for another 10-15 minutes, or until the cauliflower is tender and browned around the edges. Set aside to cool slightly.
2. Make the Lemon Tahini Dressing: While the vegetables roast, add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth and creamy. Refrigerate until ready to serve.
3. Cook the Spiced Chickpeas and Almonds: Drain and rinse the chickpeas. Heat olive oil in a skillet over medium heat. Add the chickpeas, paprika, garlic powder, cayenne, and a pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally, or until they sizzle and become slightly crispy.
Add the sliced almonds during the last 2 minutes of cooking, stirring frequently so they toast without burning.
4. Assemble the Salad: Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, almonds, and chopped parsley. Drizzle with the lemon tahini dressing and toss to combine. Serve warm or chilled.
Made this recipe? Let me know!
Expert Tips
- Cut Even-Sized Cauliflower Florets: Cut the cauliflower into similar-sized pieces so they roast evenly. Smaller florets will cook faster and develop more golden-brown edges.
- Don't Over-Crowd the Pan: Spread the cauliflower and red onion in a single layer on your baking sheet. If the pan is too crowded, the vegetables will steam instead of roast.
- Carefully Toast the Almonds: Add the sliced almonds during the last 2 minutes of cooking the chickpeas. Almonds can burn quickly, so keep a close eye on them. They are ready when they smell nutty and turn lightly golden.
Substitutions and Variations
- Add Feta Cheese: Crumble feta over the salad before serving for a salted, tangy finish that pairs beautifully with the lemon dressing.
- Add Dried Fruit: Toss in a handful of raisins or dried cranberries for a touch of sweetness that balances the savory roasted vegetables.
- Swap the Almonds: Use chopped pistachios instead of sliced almonds for a different nutty flavor and pop of color.
- Add Avocado: Dice a ripe avocado and gently fold it into the salad just before serving for a creamy texture.
Storage
- Store Cauliflower Salad in the fridge for up to 3 days. Let it cool and store it in an airtight container. Store the dressing separately in the fridge and drizzle it over the top before serving.
FAQs
Absolutely! This salad is delicious served warm or chilled. The lemon tahini dressing brings all the flavors together, making it a perfect dish straight from the refrigerator.
Yes! This recipe is naturally vegan when made as written, using plant-based ingredients in the lemon tahini dressing.
Yes! You can roast the cauliflower and red onion, prepare the spiced chickpeas, and blend the lemon tahini dressing a day ahead. Store everything in separate airtight containers in the refrigerator. Toss the salad with dressing and fresh parsley just before serving for the best texture.
What to Serve with Cauliflower Salad
This roasted cauliflower salad is hearty enough on its own, thanks to the chickpeas and almonds, but I also love serving it alongside a little extra protein to make it a complete meal.
More Cauliflower Recipes
Made this recipe? Let me know!
Recipe
Roasted Cauliflower Salad
Equipment
- chef knife
- Oven
- Baking Sheet
Ingredients
- 1 Head Cauliflower Diced
- ½ Red Onion Diced
- 1 tablespoon Olive Oil
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Lemon Tahini Dressing
- ¼ cup Tahini
- ¼ cup Water
- ¼ cup Lemon Juice
- 2 Garlic Cloves
- ½ teaspoon Cumin
- ¼ teaspoon Cayenne Pepper
- ¼ teaspoon Salt
Spiced Chickpeas
- 1 Can Chickpeas
- 2 tablespoon Olive Oil
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Cayenne Pepper
- Salt and Pepper to taste
- ½ cup Sliced Almonds
Instructions
- Roast the Cauliflower and Onion: Preheat the oven to 400°F. Chop the cauliflower into small florets and roughly dice the red onion. Spread on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Toss until everything is evenly coated. Roast the cauliflower and onions for 20 minutes, then stir and return the pan to the oven for another 10-15 minutes, or until the cauliflower is tender and browned around the edges. Set aside to cool slightly. 1 Head Cauliflower ½ Red Onion 1 tbsp Olive Oil ½ tsp Salt ¼ tsp Pepper
- Make the Lemon Tahini Dressing: While the vegetables roast, add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth and creamy. Refrigerate until ready to serve. ¼ cup Tahini ¼ cup Water ¼ cup Lemon Juice 2 Garlic Cloves ½ tsp Cumin ¼ tsp Cayenne Pepper ¼ tsp Salt
- Cook the Spiced Chickpeas and Almonds: Drain and rinse the chickpeas. Heat olive oil in a skillet over medium heat. Add the chickpeas, paprika, garlic powder, cayenne, and a pinch of salt and pepper. Cook for about 10 minutes, stirring occasionally, or until they sizzle and become slightly crispy. Add the sliced almonds during the last 2 minutes of cooking, stirring frequently so they toast without burning. 1 Can Chickpeas 2 tbsp Olive Oil ½ tsp Smoked Paprika ¼ tsp Garlic Powder ⅛ tsp Cayenne Pepper Salt and Pepper to taste ½ cup Sliced Almonds
- Assemble the Salad: Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas, almonds, and chopped parsley. Drizzle with the lemon tahini dressing and toss to combine. Serve warm or refrigerate until chilled!
Notes
- Cut Even-Sized Cauliflower Florets: Cut the cauliflower into similar-sized pieces so they roast evenly. Smaller florets will cook faster and develop more golden-brown edges.
- Don't Over-Crowd the Pan: Spread the cauliflower and red onion in a single layer on your baking sheet. If the pan is too crowded, the vegetables will steam instead of roast.
- Carefully Toast the Almonds: Add the sliced almonds during the last 2 minutes of cooking the chickpeas. Almonds can burn quickly, so keep a close eye on them. They are ready when they smell nutty and turn lightly golden.
Storage
- Store Cauliflower Salad in the fridge for up to 3 days. Let it cool and store it in an airtight container. Store the dressing separately in the fridge and drizzle it over the top before serving.
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