Roasted Cauliflower Salad with Creamy Tahini Dressing

Concluding our 6 weeks of salads event, this salad is one of my favorites. Curried cauliflower, crunchy roasted chickpeas, fresh peppery rocket and radish, and a creamy, garlicky sesame dressing. This salad comes together very easily, making it a reliable weekday lunch—especially if you’re looking for plant-based options.

I start things off by roasting my chickpeas and cauliflower in similar seasonings. The vibe I’m going for is slightly Middle Eastern, complementing the tahini-style dressing. For that, I need turmeric, garlic powder, and cumin, plus some supporting characters.

For my last salad, you know I had to use rocket. It’s just the superior salad leaf. Baby-leaf rocket adds a delicious mild pepperiness, which is further supported by the fresh, crunchy radish.

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Roasted Cauliflower Salad with Creamy Tahini Dressing

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Author: Dahlia Dei

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This delicious salad is a high-protein plant-based option that is packed with lots of flavor and crunch...

IngredientsUSMetric

• 1 can or 300 g chickpeas, drained, rinsed, and dried
• 1 small head of cauliflower
• Paprika
• Cayenne
• Garlic powder
• Onion powder
• Turmeric
• Cumin powder
• 120g babyleaf rocket
• 5 radishes, thinly sliced
• 1/2 a small red onion, thinly sliced
• Tahini dressing (recipe below)
• Olive oil
• Salt and pepper to taste

Tahini Dressing

• 1/2 cup yogurt of choice
• 1/2 cup tahini
• Juice of 1 lemon
• 1/4 cup of water
• 1 clove of garlic, minced
• Salt and pepper to taste

Instructions Fahrenheit Celsius

1. Preheat the oven to 220° C.
2. Spread the chickpeas evenly on a lined baking sheet. Drizzle with olive oil, and top with salt, pepper, paprika, cayenne, garlic powder, onion powder, turmeric, and cumin.
3. Roast the chickpeas in the oven for 20-30 minutes, until crispy, tossing once halfway through.
4. Cut the cauliflower into florets and arrange on a lined baking sheet. Drizzle with olive oil, and top with salt, pepper, paprika, garlic powder, turmeric, and cumin.
5. Roast the cauliflower for 20-30 minutes, tossing once halfway through.
6. While the cauliflower roasts, prep the dressing by combining the yogurt, tahini, lemon, water, garlic, and salt and pepper.
7. In a large bowl, combine the rocket, roasted chickpeas, roasted cauliflower, onion, radish, and dressing. Toss to combine and serve. Enjoy!

Notes

• This recipe is already vegan, depending on the yogurt you use.

Nutrition Facts

Calories

268.92

Fat

21.09

Sat. Fat

3.53

Carbs

16.13

Fiber

4.08

Net carbs

12.04

Sugar

4.34

Protein

8.94

Sodium

154.63

Cholesterol

3.98

https://dahliadei.com/recipes/roasted-cauliflower-salad-with-creamy-tahini-dressing

Curry, Plant-based, vegan, salad

lunch, salad, snack

Mediterranean, Middle Eastern

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