Roasted Cauliflower Salad

Although I love all vegetables, cauliflower has a special place in my heart. Without a doubt, cauliflower is one of the most versatile vegetables for vegan cooking. I love cauliflower because I can roast, grill, saute, mash, blend it or serve it raw. Cauliflower, though plain in appearance can be transformed into any dish. So, why not make a roasted cauliflower salad recipe?  

When I roast cauliflower, I cook my cauliflower al dente, so it still has a little crunch on the outside. I also want the cauliflower to absorb the spices I chose for this Mediterranean thems bowl.  

Because I plan to use a new tahini dressing for this salad, the ingredients for the entire salad need to follow suit. 

HOW TO CUT AND PREPARE CAULIFLOWER FOR ROASTED CAULIFLOWER SALAD

First, the cauliflower core needs to be removed by flipping the cauliflower stem side up. Then, using a sharp knife, carefully remove the leave and core. 

Next, I flip the cut the cauliflower into steaks before I cut it into florets. 

This process, for instance, makes it easier to get the same sized cauliflower florets, so they cook evenly when roasted. 

ROASTING THE CAULIFLOWER, CHICKPEAS AND RED ONIONS ON ONE-PAN!

In order to save time doing dishes, roast all the roasted ingredients on one pan. Once the cauliflower is cut into florets, I also slice the red onion, then I combine the two in a bowl to season them together before roasting in the oven. 

Next, I prepare the seasoned chickpeas in a separate bowl. Since the cauliflower and onions take twice as long to roast, I leave a space on my pan to add the chickpeas to roast halfway through cooking the cauliflower and onions. Now, all the roasted ingredients are done at the same time using one pan. 

HOW TO MAKE PERFECT QUINOA FOR ROASTED CAULIFLOWER SALAD OR ANYTIME! 

I love quinoa, especially red quinoa!  Quinoa contains all nine essential amino acids, which makes it a complete protein.  It is also a great wheat-free alternative to grains. Without a doubt, this is my favorite SUPERFOOD, and when people ask where do I get my protein, I say QUINOA! 

As you can tell from many of my previous posts, I cook quinoa a lot. And although quinoa is easy to cook, for some reason a lot of people struggle. So, here is a simply perfect way to cook quinoa without any fancy directions.  

Sometimes, I think maybe we overthink the easiest of recipes, and that's why we make a mistake. 

First, and foremost, quinoa should be rinsed before using. Similar to lentils, which also require rinsing, quinoa sometimes has debris that needs to be washed away. The measurements, though simple to remember are 1 part quinoa, 2 parts water.

Secondly, you add the quinoa and the water together in the pan BEFORE you heat the water. Stir together and then add a small amount of salt, and bring to a boil. 

Once boiling, cover and reduce to simmer, and cook for 15 minutes! Yep, 15 minutes; that's it. Remove from the heat, and then leave for 5 minutes covered. When you remove the top fo the pan, you will have perfectly cooked quinoa. Now, fluff with a fork and it can be used immediately, or you can refrigerate until ready to use. 

PICKING YOUR GREENS FOR THE ROASTED CAULIFLOWER SALAD

I'm a huge kale fan, so of course, that is my first choice in greens. But, a variety of greens work perfectly well for this cauliflower salad recipe. Spinach, for example, works well, as does arugula if you want a more peppery blend. If you enjoy lettuce, I would suggest a heartier Romaine lettuce, since the salad is partially warm. Regardless of which green you choose as the base, I also add fresh parsley. 

Parsley adds a fresh brightens and balances savory dishes. Although mildly bitter, when pairs with lemon juice in the dressing, it makes the whole salad taste fabulous. 

IT'S ALL ABOUT DRESSING...THE FINISHING TOUCH ON THE CAULIFLOWER SALAD

Even though I tahini for my Oil-Free Baked Falafel Salad with Lemony Tahini Dressing, this recipe is unique. Instead of using a tahini lemon juice base, I add apple cider vinegar to give it an added tang!  My new version of tahini dressing, with added acidity, is perfect for any salad!  And you can make the dressing ahead in a high-speed blender and use it when ready. Without a doubt, this dressing is on my new favorites list. 

HELPFUL COOKING TIPS...

Another helpful hint about making any dressing using tahini is to add the tahini LAST! Then, the tahini won't stick int eh bottom of the blender cup. Since I appreciate any and all cooking tips, I thought you may appreciate this one.

As a matter of fact, all sticky ingredients, like peanut butter or almond butter should always be added last. 

Another suggestion is to add the dressing to a squeeze type bottle to drizzle over the salad instead of pouring it. The flavors complement the salad ingredients, but shouldn't be drowning in dressing. A little goes a long way. 

When I serve the salad, I section it off, but I also have served it tossed together. Again, this is a preference. However, you enjoy your salad, serve it accordingly

E

Even though I served roasted cauliflower salad half cold and half hot, the salad is just as fabulous cold. As a result, leftovers for lunch are a must! In fact, I like it better the next day to take to work. Whenever I make dinner, I always think about lunch the next day.

Regardless if you eat your salads at dinner, lunch, or even breakfast, enjoy a variety! Remember, greens are nutrient-dense; the more you eat, the better. Creative salad preparation makes meals easy to make and take on the go.

If you love salads as much as I do, give these salads a try. All these salad travel well. 

• Skinny Vegan Waldorf Salad
• Skinny Vegan Rainbow Salad
• Quinoa Greek Salad with OMG Oil-Free Dressing
• Kale Harvest Salad with Skinny Roasted Pumpkin Vinaigrette
• Skinny Vegan Caesar Salad
• The Skinny Good Earth Kale Salad
• Skinny Buffalo Cauliflower Salad with Cashew Ranch Dressing
• Vegan Chicken Salad
• Chickpea Tuna Salad
• Fattoush Salad
• Healthy Lentil Fattoush Salad

Yield: 4 servings

Roasted Cauliflower Salad

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Seasoned roasted cauliflower, chickpeas, and roasted onion served in a salad of kale, quinoa, and parsley with a tangy tahini dressing. Oh so yummy!

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Ingredients

• 1 head cauliflower, cored and cut in florets
• 1 small red onion, sliced thin
• 1 15 ounce can chickpeas, rinsed and drained
• 1 Tablespoon cumin
• 1 Tablespoon Turmeric
• 2 teaspoons smoked paprika
• 2 teaspoons corriander
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 1 bunch kale, chopped
• 1 cup fresh parsley, chopped

Dressing

• 1/3 cup tahini
• 1/3 cup water plus 2 Tablespoons
• 1/4 cup apple cider vinegar
• juice of 1 1/2 lemon
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

Instructions

ROASTED CAULIFLOWER/ONIONS/CHICKPEAS

1. Core and cut cauliflower into florets
2. Slice onion into slices
3. Drain and rinse chickpeas
4. Pre-heat oven to 400 degrees
5. Mix all seasonings together in a small bowl
6. Combine cauliflower and onion in a bowl and sprinkle with half the seasoning; toss.
7. In a separate bowl, put chickpeas and season with remaining seasoning; toss
8. Using a baking sheet lined with a silicone baking mat or parchment paper, make a single layer of cauliflower and onions, leaving space on 1/4 of the baking sheets.
9. Bake cauliflower/onions for 20 minutes
10. Remove from the oven and toss cauliflower and onion with a spatula
11. Then, add the seasoned chickpeas on the 1/4 of the pan
12. Return pan to the oven and cook cauliflower, onions, and chickpeas for another 20 minutes.

QUINOA

1. Rinse quinoa
2. Combine 2 cups water and 1 cup quinoa
3. Add a small amount of salt
4. Bring to a boil
5. Reduce heat to simmer and cover
6. Simmer for 15 minutes
7. Remove from heat and let sit covered for 5 minutes
8. Fluff with a fork

SALAD

1. In the meantime, chop and wash the kale
2. Remove stems and chop the parsley

DRESSING

1. Add all ingredients to a blender cup
2. Add tahini last to prevent it from sticking in the bottom of the blender
3. Blend on high until smooth
4. Transfer to a container (preferably a squeeze bottle)

SERVING

1. Equally, distribute kale and parsley in large bowls
2. Add about 1/2 cup quinoa in the center of each bowl
3. Add roasted cauliflower, onions, and chickpeas
4. Then, drizzle with dressing
5. Toss, or enjoy separated in the bowl.
6. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  NutriBullet NBR-1201 12-Piece High-Speed Blender/Mixer System, Gray (600 Watts)
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  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making

Nutrition Information

Yield

4 servings

Serving Size

1
Amount Per Serving Calories 384Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 742mgCarbohydrates 53gFiber 14gSugar 17gProtein 16g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me