Cauliflower Salad with Tahini Dressing

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This beautiful roasted cauliflower salad with tahini dressing is scented with cumin and coriander. Peppery arugula, crunchy roasted chickpeas, and sweet pomegranate seeds make this a delicious and hearty fall salad.

I used to think a salad needed some kind of meat in it to satisfy the “main dish” criteria. But after multiple experiments with vegetarian salads, I have definitely come around. Take this roasted sweet potato salad or this Santa Fe salad. So filling! The creamy beans are all the protein you need there.

But this cauliflower salad with tahini dressing is one of the first recipes that convinced me.

This one actually grew out of this roasted cauliflower side dish I make all the time – it turns out that cauliflower is talented enough to be more than just a supporting player, and is just as happy starring in its own salad.

Although… the lemon tahini dressing is pretty spectacular too. Let’s call it a co-star!

If you WERE to serve this roasted cauliflower salad as a side though, it would definitely pretty up any holiday table.

As a bonus, the spiced roasted crunchy chickpeas are SO good on their own that I’ve started making extra just to snack on – they’ve officially joined my simple healthy snacks repertoire.

Why You’ll Love This Cauliflower Salad with Tahini Dressing

A satisfying vegetarian main. Between the roasted cauliflower, crispy spiced chickpeas, and creamy dressing, this salad has all the textures and substance you need without any meat.

That tahini dressing. Tangy, with a nutty flavor, and so creamy – this sauce is good enough to make on its own and keep in the fridge for drizzling over grain bowls all week. It’s also great as a dip for these za’atar pita chips, if you want something crunchy to scoop with.

Make-ahead friendly. The roasted cauliflower and chickpeas, along with the dressing, can all be made ahead, which makes this a great option for meal prep or entertaining.

A beautiful side dish, too. While I love this as a main, it’s just as great as a side dish for a holiday table or dinner party – it’s honestly one of the prettiest salads I have ever made!

Ingredient Notes

Cauliflower

A fresh cauliflower, cut into roughly even, 1-inch florets, is the base of this salad. Cutting them uniformly helps everything roast evenly and get that nice caramelization.

Chickpeas

Roasting a can of chickpeas alongside the cauliflower gives you a crunchy, spiced topping with great flavor and a satisfying kick.

Be sure to dry them well with a paper towel before tossing them in the spice mixture – the drier they are going in, the crunchier they’ll get.

Cumin, Coriander, and Cayenne

This trio of warm spices is what gives both the cauliflower and the chickpeas their flavor. The cayenne adds just a gentle kick, but you can reduce it if you prefer things milder.

Arugula

Peppery arugula is the perfect bed of greens here – its bite balances out the sweetness of the pomegranate and the richness of the tahini dressing nicely. That said, spring mix, or any delicate greens work great.

Pomegranate Seeds

These little jewels add bursts of sweetness and a beautiful pop of color. If you’ve never seeded a pomegranate before, it’s easier than it looks! Check out this tutorial.

Tahini

The base of the dressing ingredients, tahini has a rich, nutty flavor that pairs beautifully with the lemon and honey.

Lemon Juice

Fresh lemon juice brightens up the lemon tahini dressing and balances the richness of the creamy tahini beautifully. Bottled juice just doesn’t compare here.

Dijon, Honey, and Garlic

These round out the dressing, adding a little tang, sweetness, and savory depth.

Step-by-Step Instructions

1. Preheat the oven to 400 F and line a large baking sheet with aluminum foil.

1. Separate the cauliflower into equally sized florets.

1. Drain and rinse a can of chickpeas and dry them a bit with a paper towel.

1. In a small bowl, whisk together the cumin, coriander, cayenne, garlic powder, and salt with olive oil.

1. In a medium bowl, toss the cauliflower florets with 2/3 of the spice mixture.

1. In a small bowl, toss the chickpeas with the remaining spice mixture.

1. Spread the cauliflower on one half of the baking sheet and the chickpeas on the other half in a single layer.

1. Roast the cauliflower and chickpeas in the preheated oven for around 30 minutes, until the cauliflower is tender and caramelized and the chickpeas are dry and crunchy, gently tossing them once, about halfway through the cooking time.

1. While the cauliflower and chickpeas are roasting, whisk together the tahini, lemon, dijon, minced garlic, olive oil, honey, and salt in a small bowl.

1. Slowly add water one tablespoon at a time, until a creamy dressing consistency is reached.

1. To serve, fill four bowls with a bed of arugula, add some roasted cauliflower and chickpeas on top.

1. Sprinkle with pomegranate seeds, and drizzle with tahini dressing.

Tips for Success

Dry the chickpeas thoroughly. Excess moisture is the enemy of crunchy chickpeas, so take an extra minute to pat them dry before tossing them in the spice mixture.

Keep the cauliflower and chickpeas separate on the pan. This keeps the chickpeas crisping up properly instead of steaming next to the cauliflower.

Whisk in the water slowly. Add it a tbsp at a time when making the dressing – it’s much easier to thin out the tahini gradually than to fix a dressing that’s gone too thin.

Taste and adjust. A pinch of salt or an extra squeeze of lemon at the end can really make the flavor pop, so taste before serving and adjust to your liking.

Serve at room temperature or cold. This salad is flexible – I usually serve it at room temperature, but it’s also great cold straight from the fridge, which makes it a great make-ahead option.

Recipe Variations

Add a grain. Stir in some cooked quinoa, farro, or couscous to bulk this roasted cauliflower salad up even further.

Switch up the greens. Baby spinach or kale both make great substitutes for arugula if you want something milder and less peppery.

Add some crunch. A sprinkle of sesame seeds or toasted pine nuts over the top adds another layer of texture and a little extra nuttiness.

Make it more colorful. You can do half purple cauliflower here to make it prettier and more colorful!

Storage Tips

Store the roasted cauliflower, chickpeas, arugula, and dressing separately in airtight containers in the fridge for best results. The cauliflower and chickpeas will keep for up to 4 days, and the dressing will keep for about a week. Assembling the salad just before serving keeps the arugula from wilting and the chickpeas from going soft.

If you do have fully assembled salad leftovers, it’s still delicious the next day, though the chickpeas will lose a bit of their crunch. The tahini dressing may separate slightly as it sits, so give it a good stir before using to bring it back together.

Other Vegetarian Main Course Salads you might like

Ancient Grains Salad

Arugula Pear Salad

Grilled Halloumi and Strawberry Salad

Kale Pomegranate Salad