Roasted Cauliflower Date Salad

This Roasted Cauliflower Date Salad is layered with fun flavors and textures then smothered in a delicious creamy garlic chive tahini sauce.

Alright, we are coming into a whole new season, so before we completely wind down on the baked salads, here is just one more.

Why You’ll Love This Roasted Cauliflower Date Salad

• A great make ahead side or meal. I like to meal prep this ahead of the week and add these veggies to different bowls I’m enjoying for a quick fiber boost.
• A fun balance of flavors and textures. Between the seasonings and cooking techniques used, you get different layers of flavor and texture that helps make this your not so average salad.
• Nutrient dense salad. Cauliflower, Dates, and chickpeas provide an array of nutrients including anti-oxidants that can help reduce risk for various chronic diseases.

Key Ingredients and Substitutions

• Cauliflower: To save a step, you can buy pre-cut cauliflower florets for this. And if not a fan of cauliflower, feel free to roast a different vegetable to serve this meal with. Some roasted squash or brussels sprouts would work out very well with the flavors here. Just note that cooking times for different vegetables will vary so adjust cooking time as needed.
• Dates: I like using Medjool dates, but any date variety can work for this, just make sure to remove any pits.
• Chickpeas: I used canned chickpeas, but you can also use 1 1/2 cups cooked chickpeas, just make sure you don’t over cook them. Alternatively, you can also try this with some roasted lentils instead. You only need to roast for 15-20 minutes.
• Pepper: I used a Fresno pepper. For less heat remove the seeds and membranes. You can also swap this for 1/2 of a sliced red bell pepper.
• Lemon: Fresh lemon is needed. I wouldn’t recommend an alternative here.
• Tahini: For best dressing results, always use a good quality tahini. I like Al Wadi.
• Shallots: These are a milder onion, but you can also use red onion for this as well.
• Herbs: I used chives, but you can also fresh parsley and a little dill if preferred.

How to Make a Roasted Cauliflower Date Salad

Preheat the oven to 425F and line 2 baking trays with parchment paper. Fully zest the lemon on to a cutting board then cut the lemon in half and set aside.

Cut the cauliflower into 1 inch florets then slice the florets. Place on one baking tray with nutritional yeast, 1/2 tsp thyme, the coriander, garlic and a generous pinch of salt. Drizzle the tray with 1 1/2 tbsp oil then toss to coat (use additional oil as needed). Spread everything out into a single layer then roast for 20 minutes on the bottom rack. Flip then bake for an extra 10 minutes until charred around the edges.

Dry the chickpeas in a kitchen towel then place on a baking tray with 1 tbsp oil, a pinch of salt and 1/2 tsp thyme. Toss to coat then spread out in an even layer and bake for 20 minutes. Give the chickpeas a toss then roast for another 10 minutes then allow to completely cool.

Heat up a medium sized sauté pan with 2 tsp oil over medium-low heat. Place the lemon halves cut side down into the pan on one side and shallots and peppers on the opposite side. Cook the lemon undisturbed for 4-5 minutes or until the bottom of the lemon has mostly browned. In the meantime, sauté the shallot mixture for 2 minutes, then add the garlic and dates and continue to sauté for 3-5 minutes. Remove the pan from heat and set aside.

Transfer the chickpeas, sautéed date mixture, and half the zested lemon to the tray of cauliflower then top with the juice of 1/2 the seared lemon and toss to combine.

Make the dressing by adding the tahini, mustard, garlic, remaining lemon zest and juice, a generous pinch of salt and minced chives to a small mixing bowl. Whisk to combine until it starts to thicken then pour in the water and whisk until mostly smooth. If still too thick, whisk in additional water 1 tablespoon at a time until desired consistency is achieved. Taste and add more salt as needed.

To serve, portion some of the cauliflower mix on top of your favorite grains and drizzle with some of the dressing and enjoy.

Expert Tips

• Getting crispy chickpeas. I recommend a couple of things to get the crispiest chickpeas. Use a brand of canned chickpeas that aren’t overly mushy and hold their shape well. I find that store branded canned chickpeas tend to be firmer in texture. Then, after draining, make sure you dry the chickpeas well in a kitchen towel. The goal is to remove as much excess moisture as possible as this impacts how crispy your chickpeas will get. After they bake, allow the chickpeas to cool on the pan completely to further enhance that crispy texture.
• For less spice, remove the seeds and membranes from the Fresno pepper. You can also swap for a milder pepper if desired or leave it out.
• For a nice char on the cauliflower, bake it on the bottom rack and make sure that the cauliflower is placed cut side down on the tray and spread out in a single layer so that no pieces of cauliflower are laying on top of each other.

Frequently Asked Questions

How to Serve

You can use the combined cauliflower, chickpea and date mixture as a side to serve with any meal/protein of your choosing. You can also turn this into a full meal by serving it over your favorite grains (rice, quinoa, millet, farro, whole grain flatbreads) then drizzle that tahini sauce on top.

More Nourishing Plant-Based Bowls to Try

• Crispy Shaved Brussels Sprout Salad with Cilantro Lime Dressing
• Chili Crunch Tofu Bowls
• Roasted Cabbage Salad with Maple Miso Dressing
• Gochujang Peanut Noodle Soup
• Orange Miso Black Rice Salad

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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