Cauliflower Salad

There’s something truly special about a vibrant Cauliflower Salad. It takes me back to sunny afternoons in the garden, where the crisp breeze whispers through the leaves, and fresh vegetables beckon to be turned into something delightful. Picture this: you’re gathering with friends for a light lunch or an evening gathering, and you pull out a colorful bowl of this salad, its bright hues catching everyone’s eye. It’s a dish that not only looks beautiful but also bursts with flavor and texture. The combination of roasted cauliflower, crunchy chickpeas, and a zesty Tahini dressing makes it a crowd-pleaser every time. I love how this Cauliflower Salad can be both a refreshing side and a hearty main, depending on what you pair it with. Plus, it’s so easy to make! With just a few key ingredients, you can whip up a healthy and satisfying meal that leaves everyone feeling great.

What You’ll Need for Cauliflower Salad

The ingredients in this Cauliflower Salad are not only complementary in flavor but also rich in nutrients. Each component plays a significant role in creating a balanced dish. The roasted cauliflower offers a creamy texture, while chickpeas add protein and heartiness. The freshness of the greens rounds everything out, making this a complete meal.

• 3 cups Cauliflower florets, cut into about 1 inch chunks: The star of the salad, roasted to perfection for a creamy texture.
• 1 cup Carrots, cut into 1 inch length: Adding a sweet crunch that beautifully contrasts the roasted cauliflower.
• 2 Shallots, sliced: Bringing a mild onion flavor that enhances the overall taste.
• 1 cup Chickpeas, canned, rinsed and drained: For added protein and a satisfying crunch.
• 1/2 teaspoon Salt and pepper, to taste: Essential for enhancing the flavors.
• 1/4 teaspoon Cinnamon: A warm spice that pairs beautifully with the roasted veggies.
• 1/4 teaspoon Paprika: For a mild smoky flavor.
• 1/8 teaspoon Turmeric: Adds a lovely color and health benefits.
• 1/4 teaspoon Coriander: A bright herb that lifts the entire dish.
• 1/4 teaspoon Cumin: For a warm, earthy depth.
• 3 Tablespoons Harissa: A North African chili paste; adds heat and flavor complexity.
• 1/4 cup Olive oil: Helps in roasting and adds richness.
• 3 cups Arugula or greens: Freshness that lightens the dish.
• 1/2 cup Herbs, fresh mint, parsley, or dill: For bursts of freshness.
• 1/2 cup Almonds, toasted: Adds crunch and healthy fats.
• 1/2 cup Raisins or dried apricots: A sweet contrast to the savory elements.
• 2 Tablespoons Tahini: For a creamy dressing that ties everything together.
• 1 Tablespoon Water: To thin the tahini sauce.
• 1/4 teaspoon Salt: To season the tahini dressing.
• 1/8 teaspoon Cumin: For a hint of warmth in the dressing.
• 1 1/2 teaspoons Lemon juice, more to taste: Brightens up the dish.

Instructions for Cauliflower Salad

Making this Cauliflower Salad is a fun and rewarding experience. It starts with roasting the veggies and ends with a delicious assembly of flavors. Follow these steps to create a dish that will impress your family and friends.

1. Preheat the oven to 425°F (220°C). This high temperature is essential for getting that lovely caramelization on the cauliflower and carrots.
2. Place the cauliflower florets on a baking sheet. Ensure they’re cut evenly for uniform cooking; aim for about 1 to 1 1/2 inch pieces to maintain texture. Add the chickpeas (rinsed and drained), shallots, and carrots to the pan.
3. In a small bowl, blend the warm spices: cinnamon, paprika, turmeric, coriander, and cumin. Sprinkle this spice mix evenly over the veggies, ensuring every piece is coated.
4. Add dollops of harissa over the vegetables. This adds richness and depth of flavor! Don’t be shy – the heat will balance beautifully with the other ingredients.
5. Finish off with a generous drizzle of olive oil. This not only helps with roasting but adds a lovely flavor. Use your hands or a spatula to mix everything well, ensuring that each piece is coated with spices and oil.
6. Spread the veggies into a single layer on the baking sheet. This is crucial to avoid steaming; you want everything to roast evenly.
7. Roast in the oven until the cauliflower, carrots, and shallots are soft and caramelized, while the chickpeas become crunchy. This usually takes about 20 to 25 minutes, but keep an eye on them!
8. Once roasted, set the veggies aside to cool slightly while you prepare the remaining salad.
9. In a large salad bowl, add the arugula or your choice of greens. Pile on top the cooled roasted cauliflower, carrots, shallots, and chickpeas.
10. Next, add the raisins, fresh herbs, and toasted almonds to the bowl.
11. For the dressing, in a small bowl, whisk together the Tahini, water, salt, and cumin. Add the lemon juice to taste – it should be bright and tangy!
12. Pour the tahini dressing generously over the salad. Toss everything well until mixed – you want each bite to have a little bit of everything!
13. Finish off with extra herbs and a sprinkle of chili flakes if desired. And there you have it: Your beautiful Cauliflower Salad is ready to ENJOY!

Substitutions and Tips

Creating your perfect Cauliflower Salad can be a fun journey. Here are some tips to ensure you make the best version for your tastes.

• Storage: Keep leftovers in an airtight container in the fridge for up to three days. It’s a perfect meal prep option!
• Freezing: While it’s best fresh, you can freeze the roasted veggies. Just be sure to thaw and pat dry thoroughly before reheating to avoid steaming.
• Pairing: This salad pairs wonderfully with grilled chicken, fish, or as part of a grain bowl for a complete meal.
• Variation: Try swapping the almonds for pistachios or walnuts for a different flavor and texture.
• Dressing Options: If you prefer a lighter dressing, a simple lemon-olive oil vinaigrette works beautifully.
• Fresh Herbs: Don’t hesitate to use a mix of herbs like cilantro or basil for a different twist!
• Serving Suggestions: Serve chilled for a refreshing summer salad, or warm for a comforting side dish!

How to Enjoy Cauliflower Salad

• As a Side Dish: This Cauliflower Salad works great alongside grilled meats or fish, adding a healthy touch to your plate.
• For Lunch: Pack it in a container for a nutritious lunch at work or school. It’s filling and satisfying!
• During Spring Gatherings: With its seasonal flavors, it makes a perfect dish for spring picnics or outdoor barbecues.
• Meal Prep: Prepare a big batch at the start of the week for quick meals. It holds up well and tastes great after a day in the fridge.
• Storage Tips: While it’s best fresh, leftovers can be enjoyed cold or gently warmed up in the oven or air fryer.
• Pair with Whole Grains: Serve it over quinoa or couscous for a hearty meal that will keep you satisfied.
• Perfect for Appetizer Boards: Add it to a platter of dips and spreads for a colorful, healthy option at your next gathering.

FAQ

Conclusion

The Cauliflower Salad is not just a meal; it’s a celebration of flavors and textures that come together beautifully. With its nutritious ingredients and vibrant colors, it’s bound to impress anyone who tries it. I encourage you to give this recipe a go; it’s a delightful way to enjoy healthy eating without sacrificing taste. You won’t regret adding this to your repertoire!

Cauliflower Salad

The perfect blend of roasted cauliflower and crunchy chickpeas tossed with fresh greens and a creamy Tahini dressing. This Cauliflower Salad is not just a feast for the eyes but a delicious option for those seeking an easy weeknight dinner or a vibrant side dish that delights. Make it tonight and impress your loved ones!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salads, Side Dishes

Cuisine: Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups Cauliflower florets cut into about 1 inch chunks
• 1 cup Carrots cut into 1 inch length
• 2 Shallots sliced
• 1 cup Chickpeas canned, rinsed and drained
• 1/2 teaspoon Salt and pepper to taste
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Paprika
• 1/8 teaspoon Turmeric
• 1/4 teaspoon Coriander
• 1/4 teaspoon Cumin
• 3 Tablespoons Harissa We use MINA Harissa
• 1/4 cup Olive oil
• 3 cups Arugula or greens
• 1/2 cup Herbs fresh mint, parsley, dill
• 1/2 cup Almonds toasted
• 1/2 cup Raisins or dried apricots
• 2 Tablespoons Tahini
• 1 Tablespoon Water
• 1/4 teaspoon Salt
• 1/8 teaspoon Cumin
• 1 1/2 teaspoons Lemon juice more to taste

Equipment

• Oven
• Baking Sheet
• Blender
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat the oven to 425°F (220°C). This high temperature is essential for getting that lovely caramelization on the cauliflower and carrots.
2. Place the cauliflower florets on a baking sheet. Ensure they're cut evenly for uniform cooking; aim for about 1 to 1 1/2 inch pieces to maintain texture. Add the chickpeas (rinsed and drained), shallots, and carrots to the pan.
3. In a small bowl, blend the warm spices: cinnamon, paprika, turmeric, coriander, and cumin. Sprinkle this spice mix evenly over the veggies, ensuring every piece is coated.
4. Add dollops of harissa over the vegetables. This adds richness and depth of flavor! Don’t be shy – the heat will balance beautifully with the other ingredients.
5. Finish off with a generous drizzle of olive oil. This not only helps with roasting but adds a lovely flavor. Use your hands or a spatula to mix everything well, ensuring that each piece is coated with spices and oil.
6. Spread the veggies into a single layer on the baking sheet. This is crucial to avoid steaming; you want everything to roast evenly.
7. Roast in the oven until the cauliflower, carrots, and shallots are soft and caramelized, while the chickpeas become crunchy. This usually takes about 20 to 25 minutes, but keep an eye on them!
8. Once roasted, set the veggies aside to cool slightly while you prepare the remaining salad.
9. In a large salad bowl, add the arugula or your choice of greens. Pile on top the cooled roasted cauliflower, carrots, shallots, and chickpeas.
10. Next, add the raisins, fresh herbs, and toasted almonds to the bowl.
11. For the dressing, in a small bowl, whisk together the Tahini, water, salt, and cumin. Add the lemon juice to taste - it should be bright and tangy!
12. Pour the tahini dressing generously over the salad. Toss everything well until mixed - you want each bite to have a little bit of everything!
13. Finish off with extra herbs and a sprinkle of chili flakes if desired. And there you have it: Your beautiful Cauliflower Salad is ready to ENJOY!

Notes

Cut the florets uniformly because even pieces roast and caramelize evenly. Aim for 1 inch size cubes to preserve the texture as they roast. When roasting the veggies, always lay them in a single layer. If you crowd the veggies, you will end up with steamed like veggies not roasted. You can spice the veggies endless variations, but the warm spices along with harissa add an impeccable flavor! You can't compare this to any roast veggies you had before. Find the Harissa at whole foods, your local grocery stores or online. We highly recommend you don't skip it! Always roast at a high temperature such as 425 degrees F for a caramelized roasted flavor, and crisp chickpeas. Keep the dried fruits and the nuts at the end. Always use toasted nuts for a deeper flavor. While you can use a lemon olive oil dressing, we love our creamyTahini Saucethinned out with an extra teaspoon of lemon juice. Feel free to swap the nuts for pistachios, pine nuts, walnuts--try our 5 minuteCandied Walnutstoo! You can use cranberries instead of raisins, or use dried apricots and prunes. SO GOOD! While this is a lovely roasted cauliflower version, we can't stress enough that this rawBroccoli Cauliflower Saladis AMAZING!!! No matter how you feel about it, just try it. And you won't regret!

Previous PostCandy Cane Peppermint Bark

Next Post Baked Supreme Pizza Sliders

Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.