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Roasted cauliflower salad
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4.67 from 3 votes

Roasted Cauliflower Salad

Seasoned roasted cauliflower, chickpeas, and red onion arranged on a bed of Romaine lettuce, quinoa, and parsley mixed with raw vegetables and drizzled with a tangy tahini dressing. Add some cooked lentils for an added savory flavor and protein. Try this savory salad masterpiece.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mediterranean
Diet: Vegan
Servings: 4 servings
Calories: 324kcal


  • 1 head cauliflower cored and cut in florets
  • 1 small red onion sliced thin
  • 1 15 ounces can chickpeas rinsed and drained
  • 1 Tablespoon cumin
  • 1 Tablespoon Turmeric
  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 bunch Romaine lettuce kale or greens of choice, chopped
  • 1 English cucumber cut into bite-sized pieces
  • 6 baby bell peppers cut into bite-sized rings
  • 5 radishes sliced thin
  • 1 cup grape tomatoes sliced in half
  • 1 cup fresh parsley chopped


  • cup tahini
  • cup water plus 2 Tablespoons
  • ¼ cup apple cider vinegar
  • juice of 1 ½ lemon
  • 2 cloves garlic minced
  • ½ teaspoon cayenne pepper
  • ½ teaspoon sea salt



  • Core and cut cauliflower into florets
  • Slice onion into slices
  • Drain and rinse chickpeas
  • Pre-heat oven to 400 degrees
  • Mix all seasonings in a small bowl
  • Combine cauliflower and onion in a bowl and sprinkle with half the seasoning; toss.
  • In a separate bowl, put chickpeas and season with remaining seasoning; toss
  • Using a baking sheet lined with a silicone baking mat or parchment paper, make a single layer of cauliflower and onions, leaving space on ¼ of the baking sheets.
  • Bake cauliflower/onions for 20 minutes
  • Remove from the oven and toss cauliflower and onion with a spatula
  • Then, add the seasoned chickpeas on the ¼ of the pan
  • Return the pan to the oven and cook cauliflower, onions, and chickpeas for another 20 minutes.


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


  • In the meantime, chop and wash the lettuce, greens, and other vegetables
  • Remove stems and chop the parsley


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


  • Begin with the chopped greens as the base.
  • Add the cooled quinoa on top of the center of the greens
  • Add roasted cauliflower, onions, and chickpeas on top of the quinoa
  • Arrange the raw vegetables around the quinoa, cauliflower, chickpeas and onions
  • Then, drizzle with dressing
  • Toss or enjoy separated in the bowl.
  • Enjoy!



  • Another helpful hint about making any dressing using tahini is to add the tahini LAST! Then, the tahini won't stick in the bottom of the blender cup. Since I appreciate any cooking tips, I thought you might appreciate this one.
  • Or, run hot water through the blender container before adding any sticky ingredients. 
  • Prepare the quinoa while the cauliflower and other ingredients roast, remove frot, heat, and fluff, and keep the top on the pan to keep the quinoa warm. 
  • Use a citrus squeezer or juicer when juicing lemons into a dressing to prevent seeds from getting into the dressing.
  • Dress individual salads; the dressing should be drizzled, not tossed, as the earthy flavors from the other ingredients don't require much dressing.  


Calories: 324kcal | Carbohydrates: 41g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 1260mg | Potassium: 1233mg | Fiber: 13g | Sugar: 8g | Vitamin A: 3640IU | Vitamin C: 155mg | Calcium: 172mg | Iron: 6mg