There’s nothing quite like a hearty salad that manages to be both delicious and nourishing—something that keeps you coming back for seconds, or even craving it for lunch the next day. Our Roasted Cauliflower Salad with Lemon Tahini Dressing hits all those marks. It’s packed with plant-based protein, crunchy vegetables, and a creamy, citrusy sauce that’s sure to tantalize your taste buds. Plus, it’s an approachable recipe that even a novice home cook can tackle with confidence.

In this blog post, we’ll cover everything from the ingredients, step-by-step instructions, essential equipment, notes, and variations, all the way to how to store your leftovers for maximum freshness. This recipe is a wonderful option for a quick, light family dinner, a wholesome lunch to take to work, or even a crowd-pleasing side dish at a potluck. The bright flavors of fresh parsley and lemon stand out beautifully, while the spiced chickpeas add extra protein and a zesty crunch.

Who Is This Recipe For?

Health Enthusiasts: If you’re someone who prioritizes nutritious meals without compromising on taste, this salad has your name written all over it. Roasted cauliflower and chickpeas are fiber-rich ingredients that not only help to keep you feeling full longer but also contribute a host of micronutrients.
Plant-Based or Vegan Eaters: Whether you’re strictly vegan or just aiming to eat more plant-forward meals, this salad fits the bill. Everything in the recipe is 100% plant-based, and if you double-check your tahini label for vegan-friendly assurance, you’re all set.
Busy Home Cooks: The hands-on time in this recipe is minimal. While the cauliflower and onions roast, you can whip up the dressing in your blender and quickly crisp up the chickpeas. It’s a streamlined process that comes together in about 30–40 minutes.
Meal Preppers: This salad can be served warm or cold, making it fantastic for prepping ahead. It also holds up well in the fridge for a few days, so you can enjoy it as part of your weekly meal prep.

Why Is It Great?

A Feast of Textures: From tender roasted cauliflower and smoky chickpeas to crisp parsley, you’ll never experience a dull bite.
Vibrant Flavors: Tangy lemon juice and creamy tahini balance the spiciness of paprika and cayenne—perfect for those who love bold tastes but still want a balanced meal.
Budget-Friendly: With cauliflower, chickpeas, and a handful of pantry ingredients, this salad proves you can create an elegant, satisfying dish without breaking the bank.
Versatile: Serve it as a main dish or side dish, warm or chilled, for a weeknight dinner or a weekend potluck.

Ingredients

Below you’ll find the precise ingredients needed for our Roasted Cauliflower Salad with Lemon Tahini Dressing. The approximate costs are indicated next to each item to help you budget effectively, but feel free to adjust based on local availability and preference.

For the Salad

1 head cauliflower – ($2.99)
This is the main star of the show. Fresh cauliflower florets roast beautifully, developing a slightly sweet and nutty flavor.
1/2 red onion – ($0.55)
Adds a pop of color and slight sweetness. When roasted, red onions become tender and slightly caramelized.
2 Tbsp olive oil – ($0.32)
Used for roasting the cauliflower and onions, giving them a lightly crispy exterior.
Salt and Pepper – (to taste) – ($0.05)
Simple seasonings that enhance the natural flavors of the vegetables.
1/2 bunch parsley – ($0.45)
Fresh parsley adds a burst of bright, herby flavor and an appealing green color.

Lemon Tahini Dressing

1/3 cup tahini – ($1.13)
Provides the creamy base for our dressing. Be sure to stir your tahini jar well to combine any separated oil.
1/3 cup water – ($0.00)
Helps thin the dressing to a pourable consistency.
1/4 cup lemon juice – ($0.18)
Offers a tangy punch that pairs beautifully with the richness of tahini.
2 cloves garlic, minced – ($0.16)
Adds a sharp, savory note that brings depth to the dressing.
1/2 tsp cumin – ($0.05)
Earthy spice that complements the roasted cauliflower.
1/4 tsp cayenne – ($0.03)
For a hint of heat. Adjust to your preference—or leave it out if you’d like a milder dressing.
1/4 tsp salt – ($0.02)
Balances all the flavors in the dressing.

Spiced Chickpeas

1 (15 oz.) can chickpeas – ($0.79)
Packed with protein and fiber, chickpeas also have a neutral flavor that takes on spices well.
1 Tbsp olive oil – ($0.16)
Helps the spices stick and provides a bit of crispness when heated in the skillet.
1/2 tsp smoked paprika – ($0.05)
Offers a smoky, slightly sweet flavor.
1/4 tsp garlic powder – ($0.03)
Layers on more savory goodness.
1/8 tsp cayenne – ($0.02)
A subtle spicy kick that you can dial up or down.
Salt and Pepper – (to taste) – ($0.05)
Again, basic seasoning to bring everything together.

Step-by-Step Instructions

Preheat the Oven: Set your oven to 400ºF (200ºC). This ensures your cauliflower roasts evenly.
Prepare the Cauliflower and Onions:
- Chop the cauliflower into small florets.
- Slice the red onion into 1/4-inch strips.
- Place both on a large baking sheet.
- Drizzle with 2 Tbsp of olive oil, then season with salt and pepper.
- Toss well to make sure each piece is coated.
Roast the Vegetables:
- Slide the sheet into the preheated oven.
- Roast for 20 minutes, then stir or flip the florets and onions to ensure even browning.
- Return to the oven and roast for another 10–15 minutes, or until the cauliflower is tender and golden at the edges.
- Remove and allow to cool slightly before combining with the rest of the salad.
Blend the Lemon Tahini Dressing:
- While the cauliflower and onions roast, add the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt to a blender.
- Blend on high until the dressing is smooth. If it seems too thick, add a little more water or lemon juice, depending on how tangy you’d like it.
- Refrigerate until ready to serve.
Crisp the Chickpeas:
- Drain and rinse the can of chickpeas. Pat them dry with a clean towel or paper towel.
- In a skillet, heat 1 Tbsp of olive oil over medium heat.
- Add the chickpeas, smoked paprika, cayenne, garlic powder, plus a pinch of salt and pepper.
- Stir and cook for about 5 minutes, or until you notice the chickpeas sizzle and gain a light crust.
- Remove from heat and set aside.
Chop the Parsley:
- Pull the leaves from the stems of the parsley.
- Roughly chop the leaves into small pieces.
Combine and Serve:
- In a large bowl, place the roasted cauliflower, onions, spiced chickpeas, and chopped parsley.
- Drizzle with your lemon tahini dressing.
- Toss to combine and serve warm—or chill it in the fridge for a refreshing cold salad.

Equipment You’ll Need

Large Baking Sheet: To accommodate the cauliflower florets and sliced red onions without crowding.
Blender or Food Processor: For creating a smooth lemon tahini dressing.
Skillet: Non-stick or cast iron works well for crisping the chickpeas.
Chef’s Knife and Cutting Board: For chopping the cauliflower, onions, and parsley.
Measuring Cups and Spoons: For precise measurements of olive oil, tahini, spices, and more.
Mixing Bowl: Large enough to toss all the ingredients together with the dressing.

Notes, Tips, and Variations

Watch Your Roasting Time:
Cauliflower florets can vary in size, so keep an eye on them for the last 5–10 minutes of roasting. You want them to develop a golden crust without burning.
Adjusting the Spiciness:
- If you love heat, feel free to double the cayenne in both the dressing and the spiced chickpeas.
- For a milder version, omit the cayenne altogether.
Roasting Shortcut:
To make cleanup faster, line your baking sheet with parchment paper or aluminum foil. This helps prevent sticking and saves on dishwashing time.
Experiment With Other Veggies:
Broccoli, zucchini, or bell peppers can be roasted along with—or in place of—cauliflower for different flavor profiles.
Try Other Herbs:
Basil, cilantro, or mint can be substituted for parsley if you want a different herbal note.
Add Some Crunch:
Toasted almonds, pumpkin seeds, or sunflower seeds could add extra crunch and a dose of healthy fats.
Make It a Full Meal:
If you need more substantial fare, serve the salad with a side of rice, quinoa, or warm pita bread.
Serving Suggestions:
This salad is a showstopper at potlucks and gatherings. For a pop of color and extra flavor, top with fresh pomegranate seeds or roasted red peppers.

Frequently Asked Questions (FAQ)

1. Can I make this salad in advance?

Absolutely. This salad can be made a day or two in advance, though you might want to store the dressing separately if you plan to keep everything crisp. Assemble and toss with the dressing right before serving to maintain the best texture of the roasted vegetables and chickpeas.

2. How can I store the dressing so it stays fresh?

Store the lemon tahini dressing in a small airtight container or jar in the refrigerator. It should stay fresh for up to 5 days. The dressing may thicken as it sits; simply stir in a splash of water or lemon juice to thin it out before using.

3. Is there a way to reduce the oil?

Yes! If you’re watching your oil intake, you can roast the cauliflower and onions with a light spray of cooking oil or skip it altogether (though the texture might be slightly less crisp). For the chickpeas, you can roast them in the oven on a parchment-lined sheet, mixing the chickpeas with spices only, and letting the dry heat crisp them.

4. What if I don’t have tahini?

No worries. You can use almond butter, sunflower seed butter, or even Greek yogurt (if not keeping this recipe vegan) to create a creamy dressing. Adjust seasonings to taste, and note that the final flavor will differ slightly from the nutty earthiness tahini provides.

5. Can I make the chickpeas in the oven instead of the skillet?

Yes, you can! After draining, rinsing, and patting them dry, toss the chickpeas with olive oil and spices, then spread them on a parchment-lined baking sheet. Roast them at 400ºF (200ºC) for about 20–30 minutes, stirring halfway, until they’re as crispy as you like.

6. What can I do with leftovers?

This salad is incredibly versatile. Spoon leftovers into a pita pocket or tortilla for a veggie wrap. You can also reheat it quickly for a warm lunch or enjoy it cold as a side dish.

7. How many servings does this recipe make?

It generally serves about 4 people as a main dish, especially if you add a side of grains or bread. If you’re serving a larger crowd, you can easily double the ingredients.

Storing Leftovers

Refrigeration: Transfer any leftover salad to an airtight container and place it in the fridge. It should remain fresh for up to 3–4 days. The flavors will deepen, though the cauliflower and chickpeas may lose a bit of their crisp texture.
Reheating: If you prefer it warm, gently reheat in the microwave or in a skillet over low heat, adding a touch of water or oil if it seems dry. However, many people enjoy this salad cold, so no reheating is strictly necessary.
Separation of Dressing: If possible, store leftover dressing in a separate sealed container so it keeps its creamy consistency. This way, you can keep the salad from becoming soggy and add dressing only as needed.

Food and Drink Pairings

Grain Bowls: Serve this salad alongside or over brown rice, quinoa, or farro to turn it into a more filling dish.
Soups: A light soup such as a tomato bisque or a simple vegetable broth pairs well with the robust flavors of tahini and roasted vegetables.
Beverages: Pair with iced tea or sparkling water infused with cucumber and mint for a refreshing contrast. If you’re looking for a wine to serve with this dish, a crisp Sauvignon Blanc or a light Pinot Grigio can complement the lemony dressing nicely.

Final Thoughts

Our Roasted Cauliflower Salad with Lemon Tahini Dressing is a fresh, versatile, and easy-to-prepare dish that works wonderfully for quick weeknight meals or sharing at social gatherings. The tangy lemon tahini dressing brings all the ingredients together, while the spiced chickpeas provide a playful crunch and a bit of heat. Whether you serve it warm right out of the oven or chill it for a refreshing next-day lunch, this salad aims to please your palate and keep you energized.

Roasted Cauliflower Salad with Lemon Tahini Dressing