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Caramelized roasted cauliflower takes center stage in this hearty salad, complemented with arugula, parsley, onions, pine nuts and crispy spiced chickpeas, all drizzled in a glorious lemon-tahini dressing. 
One of my favorite side dishes is Caramelized Cauliflower, which is so delicious that it makes it easy to eat a whole head of cauliflower alone. Try to use a similar approach and get some good caramelization on your cauliflower while roasting for added flavor.
Tahini, a nutty paste made from ground sesame seeds, makes a wonderfully creamy dressing when mixed with a little water and lemon juice. Garlic and a few spices like cumin and cayenne are really all the dressing needs to come together.
Roasted Cauliflower Salad with Crispy Chickpeas and Lemon-Tahini Dressing
- Yield: 4 to 6 servings 1x
Description
A vegetable-forward salad with Middle Eastern inspired flavors that just happens to be vegan. Caramelized roasted cauliflower takes center stage in this hearty salad, complemented with arugula, parsley, onions, pine nuts and crispy spiced chickpeas, all drizzled in a glorious lemon-tahini dressing.
Ingredients
- 2 large heads cauliflower, stemmed and cut into large florets (about 2–1/2 pounds trimmed florets)
- 1/2 red onion, sliced about 1/4-inch-thick
- 2 ounces baby arugula
- 3 green onions, white and green parts thinly sliced on the diagonal
- 1/3 cup fresh flat-leaf parsley, coarsely chopped
- 1/3 cup pine nuts, toasted
- Olive oil, as needed
SPICED CRISPY CHICKPEAS:
- One 15-ounce can chickpeas, drained and dried
- 1 tablespoon olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- Kosher salt and freshy ground black pepper
LEMON-TAHINI DRESSING:
- 1/4 cup tahini
- 1/4 cup water
- Juice of 1 large lemon
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey or brown sugar
- 1 garlic clove, finely minced and mashed to a paste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 425°. Place the cauliflower florets on a large baking sheet and drizzle generously with olive oil. Season with salt and pepper and toss together to coat. Spread the cauliflower in an even layer and transfer the pan to the oven. Roast for 35 to 40 minutes, until the cauliflower is beginning to caramelize and brown. Remove from the oven and allow to cool completely.
- Reduce the oven temperature to 375°.
- Mix the chickpeas with the olive oil, paprika, garlic powder, cayenne, brown sugar, salt and pepper and toss to coat. Spread over half of a large baking sheet. Place the red onions on the other half of the sheet and drizzle with a little olive oil, salt and pepper. Roast for 20 to 22 minutes, until the chickpeas are beginning to crisp and the red onions are tender. Remove from the oven and allow to cool completely. The chickpeas will crisp up even more as they cool.
- Mix all of the dressing ingredients together and whisk to thoroughly combine.
- When ready to assemble, mix together the roasted cauliflower, onions, spiced chickpeas, arugula, green onions, parsley, and pine nuts. Drizzle with enough dressing to lightly coat and serve the remaining dressing on the side.
Notes
Inspiration: Roasted Cauliflower Salad with Lemon Tahini Dressing on budgetbytes.com
- Category: Salads, Vegan