Golden Roasted Cauliflower and Chickpea Salad seasoned with turmeric, garlic and fennel then roasted until caramelized and topped with Maple Tahini Sauce. Easy to make and customizable.
My favorite way to get in veggies is roasting them and using them in bowls and salads. Vegetables can be transformed from being boring and bland with some simple seasonings and cooking methods to help them caramelize to perfection.
That’s what this salad does. And then to make it even better, we are topping our savory dish with a sweet and spicy, creamy tahini sauce to hit all the senses.
Why You’ll Love This Salad
- It’s a quick and easy meal prep. You place the chickpeas and cauliflower on a tray and toss with your seasonings and oil then roast. That’s it!
- This meal is very versatile. You can enjoy these roasted vegetables in a salad, a bowl or just as a regular side. And change up the seasonings as desired.
- A budget friendly meal with minimal ingredients. Simple to put together with only 10 ingredients needed.
Key Ingredients and Substitutions
- Cauliflower: I used a medium head of cauliflower. If using a larger head, make sure to increase the seasonings enough to coat the florets.
- Chickpeas: Use a can of chickpeas to make this easier. I would be cautious using other beans as they don’t have the same unique texture, but a good rule of thumb is to make sure that the legumes you use are dried very well before roasting.
- Spices: This part is fun because you can increase or decrease the amount of the spices here based on your preference. For reference I used turmeric, cumin, coriander, fennel, garlic, onion and pepper to season both the cauliflower and chickpeas.
- Oil: Since we are roasting this at a high temperature, I recommend using a high heat oil. I used avocado oil as it contains a lot of great monounsaturated fats and is good to cook with at high temperatures. If using another oil, just ensure that it has a high smoke point.
- Tahini Sauce: This savory salad pairs perfectly with a sweeter sauce to balance all of the savory spices. I made my Maple Tahini Dressing specifically to go with this salad. However, a basic tahini sauce with tahini, garlic and lemon juice works really well too.
How to Make Roasted Cauliflower and Chickpea Salad
Place chickpeas in a clean kitchen towel and rub them well to dry. Remove any excess chickpea skins that happen to rub off in the process. This will help improve the texture of the chickpeas as they roast.
Place the chickpeas and cauliflower florets on separate baking trays lined with parchment paper. Make sure that the cauliflower is placed cut side down on the tray.
To each tray, add the spices, a splash of oil and season with salt and pepper. Coat the chickpeas and cauliflower in the seasonings and oil evenly and then place the cauliflower on the top rack and chickpeas on the bottom rack of the preheated oven. Roast until the cauliflower has charred around the edges.
Assemble your bowl with greens, grains if desired and top with the dressing and any desired extras.
- Make sure to place the cauliflower cut side down on the baking sheet. This will help your cauliflower sear and brown better thanks to the direct heat from the pan.
- Avoid overcrowding your pan. I personally like to roast the cauliflower and chickpeas on two separate pans. This will give your veggies space to roast properly and not get soggy.
- Adjust the suggested seasonings to your liking. This roasted salad is very forgiving, so if you want to add more or less of any of the suggested seasonings, feel free to!
- For the maximum absorption of the curcumin from the turmeric, add pepper! While you will absorb some of this powerful antioxidant on it’s own, adding pepper increases absorption significantly. Research indicates that the absorption increases by 2000% and this provides a better benefit towards reduced inflammation and cancer risk.
- Don’t roast below 425F. This will ensure that your cauliflower will caramelize and crisp up in the oven.
Frequently Asked Questions
The nutrients provided by your chickpeas remains intact when roasted. You will still take in good plant protein, complex carbohydrates, fiber, iron and folate like you would if you enjoyed them right from the can.
You likely overcrowded the pan. If your veggies are crammed in next to each other or laying on top of each other, the vegetables will expose each other to heat and moisture as they cook, which creates steam. You’ll end up with steamed instead of roasted cauliflower. To remedy this, use multiple sheet pans if necessary to roast your veggies and give them enough room.
This dish is served best out of the oven. However, I have meal prepped this vegetable multiple times for quick meals during the week. Allow the chickpeas and cauliflower to cool completely, then place in separate airtight containers and place in the fridge for up to 4 days. The chickpeas and cauliflower will soften, but should hold their flavor and shape well. You can enjoy as cold prep or reheat in a skillet with some oil to help warm them through and retain their texture.
How to Serve
This salad can be enjoyed warm out of the oven or can be cooled and served cold if meal prepping for the week. I typically serve the roasted cauliflower and chickpeas overtop my favorite greens like spinach and some precooked quinoa or farro. Then I will drizzle my favorite Maple Tahini Dressing overtop, but any of your favorite tahini sauce will work great here.
This can also be served like a nourish bowl with any of your preferred sides and toppings.
More Delicious Salads to Try
- Kale Crunch Salad
- Winter Farro & Kale Salad
- White Bean and Zucchini Salad
- Roasted Garlic Orzo Salad
- Edamame Crunch Salad with Sesame Cashew Lime Dressing
Roasted Cauliflower Salad with Maple Tahini Sauce
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Golden Roasted Cauliflower and Chickpea Salad seasoned with turmeric, garlic and fennel then roasted until caramelized and topped with maple tahini sauce. Easy to make and customizable.
- 1 medium head cauliflower, cut into florets
- 1, 15 oz can chickpeas, rinsed and drained
- 1/2 tsp turmeric, divided
- 1 tsp fennel seeds, divided
- 1 tsp ground coriander, divided
- 1 tsp ground cumin, divided
- 1 tsp onion powder, divided
- 2 tsp garlic powder, divided
- 1 1/2 tbsp avocado oil, divided
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
Extras for Serving
- Maple Tahini Sauce
- Salad Greens
- Preheat oven to 450 F and line two baking trays with parchment paper and set aside.
- Place the drained chickpeas in a clean kitchen towel and rub them dry. Remove any excess chickpea skins that happen to rub off in the process.
- Place the chickpeas and cauliflower on separate lined baking trays. To each tray, add 1/4 tsp of turmeric, 1/2 tsp fennel seeds, 1/2 tsp coriander, 1/2 tsp cumin, 1/2 tsp onion powder, 1 tsp garlic powder, a generous pinch of salt and pepper, then the oil.
- Coat the chickpeas and cauliflower in the seasonings and oil evenly, then spread the chickpeas and cauliflower out on the trays, making sure nothing is laying on top of each other. Place the cauliflower pieces cut side down and then place in the oven, the cauliflower on the top rack and chickpeas on the bottom rack.
- Let the chickpeas roast for 20 minutes and the cauliflower roast for 25-30 minutes or until slightly charred on the edges.
- Once roasted, assemble your bowl with greens, grains if desired, the roasted cauliflower and chickpeas and top with the dressing and extras like hemp seeds and scallions.
Make sure to place the cauliflower cut side down on the baking sheet. This will help your cauliflower sear and brown better thanks to the direct heat from the pan.
Avoid overcrowding your pan. I personally like to roast the cauliflower and chickpeas on two separate pans. This will give your veggies space to roast properly and not get soggy.
Adjust the suggested seasonings to your liking. This roasted salad is very forgiving, so if you want to add more or less of any of the suggested seasonings, feel free to!
Don’t roast below 425F. This will ensure that your cauliflower will caramelize and crisp up in the oven.
Keywords: roasted cauliflower with tahini, roasted cauliflower and chickpeas, tahini sauce for cauliflower
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