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Roasted Cauliflower Salad with Lemon Tahini Dressing is a wonderful salad that works as a main dish or side dish. I do think this is a great salad for colder weather because I like to serve it warm, but it is light enough that you can enjoy it during warmer months.
The veggies Melt. In. Your. Mouth. They are THAT good. The spiced chickpeas have a good amount of heat and flavor, so they complement the mild tasting cauliflower nicely. The chickpeas also have a crispy outside, so they add a bit of crunch to the salad. When you drizzle the Lemon Tahini Dressing over the top and take your first bite you will be in heaven.
The Lemon Tahini Dressing adds the perfect amount of citrus and tang to the warm and smoky salad. I could eat this dressing on any vegetable – it’s that good! It’s also oil-free, dairy free, and vegan. Trust me and give it a try!
The recipe can be found here.
Start by preheating the oven to 400 degrees. While the oven preheats, chop the cauliflower and onion. Then toss the cauliflower and onion in a small bowl with oil. Then spread the veggies on a baking sheet and sprinkle with salt and pepper. Bake for 15 minutes then remove and stir the veggies. Return the pan to the oven and bake for an additional 15 minutes.
While the veggies are baking make the spiced chickpeas. Heat a small amount of oil over medium heat. Add the chickpeas, paprika, cayenne, salt, and pepper to the pan and toss to combine. You can use smoked paprika if you want, I just prefer the flavor of regular paprika.
Continue to stir and cook for about 5 minutes until the chickpeas are slightly crisp.
Make the dressing by combining all ingredients in a bowl and whisking together or add all ingredients to a salad shaker and shake to combine. If you aren’t going to serve the salad right away keep the dressing in the fridge. Otherwise set it aside until the veggies are finished roasting.
Assemble the salad by combining the roasted veggies, chickpeas, and chopped parsley in a bowl. Then portion out on plates. Drizzle about ½ the dressing over the plates and toss each to combine.
You don’t want to add the entire amount of dressing up front because it might be too much dressing and cause the salad to get soggy. You can always add a little more if you need additional dressing. You also don’t want to add the entire amount in case you have leftovers – save the salad and dressing in separate containers in the fridge to avoid a soggy, mushy salad the next day!
I think the salad is best served warm so please enjoy this salad right away! It’s delicious and a wonderful combination of flavors. This salad is also vegan if you have any dietary restrictions.
The recipe can be found here.
Happy Cooking!
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