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Roasted Cauliflower Salad with Lemon Tahini Dressing

Notes: I’ve been roasting my cauliflower for years usually with some garlic, salt and olive oil. So when I saw this salad recipe I couldn’t resist. It enhances the wonderful flavour of roasted cauliflower with sweet roasted red onions, garlic, chickpeas, and a wild range of spices. Add the tangy lemon tahini dressing and you have a recipe that should blow you away!


  • 1 Head Cauliflower

  • 1 15 oz Can Chickpeas

  • 2 Cloves Garlic

  • 1/4 Teaspoon Garlic powder

  • 1/2 Bunch Parsley

  • 1/2 Red onion

  • 1/4 Cup Lemon juice

  • 1/3 Cup Tahini

  • Baking & Spices

  • 3/8 Teaspoon Cayenne

  • 1/2 Teaspoon Paprika, smoked

  • 1/4 Teaspoon Salt

  • 2 Salt and pepper

  • 3 Tablespoon Olive oil

  • 1/2 Teaspoon Cumin

  • 1/3 Cup Water


01Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

02Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

03While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

04Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

05Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.

From Budget Bytes. If you haven’t discovered this site yet, be sure to check them out. They have a wide range of budget conscious recipes that are not just good for your pocketbook, but great tasting too!


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