Oven-Roasted Cauliflower Florets with Creamy Tahini Dressing
Cauliflower is one of my absolute favorite vegetables to cook with. It’s incredibly versatile and can be enjoyed with a variety of herbs and spices. Here, we’re giving it the star treatment in a Roasted Cauliflower Salad loaded with crispy chickpeas and tahini. My mouth is watering just thinking about!
Why This Recipe Works
The marinade for the cauliflower florets and garbanzo beans is warm, but not super spicy. It gets has a vibrant hue from tomato paste and harissa, a spicy, flavorful condiment originating from North Africa, typically made with chilies, garlic, spices, and olive oil. It pairs beautifully with lemon and tahini (enhanced by the addition of za’atar, one of my favorite spices!). Truly irresistible!
It’s not only filling, but completely flavor-packed and irresistible. Leftovers make a great next-day lunch or light dinner. Want to try a whole roasted cauliflower next? This tender, oven-roasted whole cauliflower with garlic sauce is *chef’s kiss!*
Be sure to try more of our easy salad recipes, like this kale salad with apple, hearty farro salad with honey mustard vinaigrette, or my warm green bean salad.
Ingredient Notes
- Marinade: extra virgin olive oil, tahini, tomato paste, lemon juice, cornstarch, harissa or harissa paste, za’atar, Kosher salt, and black pepper.
- Cauliflower: We’re using a whole head cut into florets.
- Canned chickpeas: Drained, rinsed, and patted dry (so that the marinade and spices will stick to it!).
For serving, I like to drizzle with my Lemon Tahini Dressing, fresh cilantro, and flaky sea salt. Lemon wedges not optional!
Quick and Easy Variations
- Out of lemon juice? Use lime juice or apple cider vinegar.
- Have leftover herbs wasting away in the fridge? Add them as garnish! Cilantro is my go-to, but parsley, mint, or even basil would be delicious.
- Add any roasted vegetables you like: beets, carrots, sweet potato, potatoes, broccoli — just be sure to make extra marinade so all the veggies are evenly coated.
- Beans: Cannellini beans, butter beans, or even lentils would work well. Just adjust the roasting time depending on the bean type.
- Za’atar is a zesty Middle Eastern spice blend made with herbs like oregano, sesame seeds, and sumac. If you can’t find za’atar, use a combination of these herbs.
Directions
Full quantities and instructions are in the recipe card below.
- Make the tahini marinade. Preheat an oven to 475F. Line two baking sheets with parchment. Combine olive oil, tahini, tomato paste, lemon juice, cornstarch, harissa, za’atar, Kosher salt, and ground cinnamon in a bowl, then whisk well.
- Add the cauliflower and chickpeas, then toss to evenly coat. Transfer to the prepared baking sheets, ensuring everything is in an even single layer.
- Roast for 25-30 minutes, or until the cauliflower is tender, but a little bit charred and the chickpeas are crispy. If you used two sheet pans, rotate them half way through cook time.
- Assemble, then serve. Transfer the roasted cauliflower and chickpeas to a serving bowl, then drizzle with tahini or our lemon tahini dressing. Sprinkle with flaky sea salt, then garnish with cilantro. Serve immediately with lemon wedges!
These are also a fantastic additional to warm grain bowls, either vegetarian or loaded up with chicken or fish.
Expert Tips
- If you want the chickpeas extra crunchy, don’t use parchment when roasting. But check after 10 minutes to ensure they don’t overcook. Roasted chickpeas are best on the first day. The longer they sit out, the chewier they get.
- Use a microplane to grate the garlic for a smoother dressing.
- Don’t overcrowd the baking sheet – this ensures even browning and crisping.
- For an extra burst of flavor, be sure to add a squeeze of fresh lemon juice over the salad just before serving.
- Feel free to customize the salad by adding other veggies like cherry tomatoes, red onion, or cucumber.
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can roast the cauliflower and chickpeas ahead of time and store them separately in the refrigerator. Prepare the tahini dressing separately and combine everything just before serving to maintain the freshness.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this salad? Unfortunately, freezing is not recommended, as the texture of the cauliflower and chickpeas may change upon thawing.
Serving Suggestions
- Serve as a main dish for a light lunch or dinner.
- Use it as a side dish alongside grilled chicken or fish.
- Spoon it into a pita or wrap for a tasty vegetarian sandwich.
It’s fantastic as a side dish alongside a larger Middle Eastern-inspired meal. Try it with our Tender Grilled Eggplant Skewers with Za’atar, Juicy Grilled Lamb Shawarma with Onions, or Grilled Ground Beef Kebab Skewers (Kofta-Style).
Cauliflower lovers will go crazy for this one! It’s simply irresistible. Kind of want to toss everything — chicken, halloumi, all vegetables — in that delicious marinade!
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Roasted Cauliflower Salad with Chickpeas & Tahini
Ingredients
For the marinade
- ¼ cup (60ml) extra virgin olive oil
- 3 Tbsp (45g) tahini
- 2 Tbsp (30g) tomato paste
- ½ lemon juiced, about 2 Tbsp (30ml)
- 2 tsp cornstarch
- 1 tsp harissa or harissa paste
- 1 tsp za’atar
- 1 tsp Kosher salt
- ¼ tsp ground cinnamon
For the salad
- 1 head of cauliflower, cut into florets
- 1 (15oz) can of chickpeas, drained, rinsed, and patted dry
For serving
- Tahini or lemon tahini dressing
- Fresh cilantro, roughly chopped
- 1 lemon, cut into wedges
- Flaky sea salt
Instructions
- Make the tahini marinade. Preheat an oven to 475°F (245°C), then line two rimmed baking sheets with parchment paper. In a large mixing bowl, combine ¼ cup olive oil, 3 Tbsp tahini, 2 Tbsp tomato paste, 2 Tbsp fresh lemon juice, 2 tsp cornstarch, 1 tsp harissa paste, 1 tsp za’atar, 1 tsp Kosher salt, and ¼ tsp ground cinnamon, then whisk well.
- Add the cauliflower and chickpeas. Add cauliflower florets and drained chickpeas, then toss to evenly coat. Transfer to the prepared baking sheets, ensuring everything is in an even single layer.
- Roast until crispy. Roast for 25-30 minutes, or until the cauliflower is tender, but a little bit charred and the chickpeas are crispy. If you used two sheet pans, rotate them half way through cook time.
- Assemble, then serve. Transfer the roasted cauliflower and chickpeas to a serving bowl, then drizzle with as much tahini as you like. Sprinkle with flaky sea salt to taste, then garnish with chopped cilantro. Serve immediately with lemon wedges!
Notes
- To get the chickpeas extra crunchy, omit parchment when roasting. Begin checking after 10 minutes to ensure they don’t burn. Roasted chickpeas are best on the first day. The longer they sit out, the chewier they get.
- Can be served over a bed of arugula or baby spinach.
- To make-ahead: Roast the cauliflower and chickpeas ahead of time, then store separately. Prep the dressing a day or two in advance, then combine everything just before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing is not recommended.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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