Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). This high temperature is essential for getting that lovely caramelization on the cauliflower and carrots.
- 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.
- 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.
- 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.
- 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.
- Spread the veggies into a single layer on the baking sheet. This is crucial to avoid steaming; you want everything to roast evenly.
- 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!
- Once roasted, set the veggies aside to cool slightly while you prepare the remaining salad.
- In a large salad bowl, add the arugula or your choice of greens. Pile on top the cooled roasted cauliflower, carrots, shallots, and chickpeas.
- Next, add the raisins, fresh herbs, and toasted almonds to the bowl.
- 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!
- Pour the tahini dressing generously over the salad. Toss everything well until mixed - you want each bite to have a little bit of everything!
- 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!