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roasted cauliflower salad with arugula, pomegranate seeds, and creamy dressing.
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Cauliflower Salad with Tahini Dressing

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.
Course Main Dish, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 servings
Calories 542kcal
Author Ann Otis

Ingredients

Salad

  • 1 head cauliflower separated into 1-inch florets
  • 1 14 oz can chickpeas
  • 1/4 cup olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 4 cups arugula
  • 1/2 pomegranate seeded

Tahini Dressing

  • 1/2 cup tahini
  • 1/4 cup lemon juice 1 large lemon
  • 2 tablespoons olive oil
  • 1 teaspoon dijon
  • 1 tablespoon honey
  • 1 garlic clove minced
  • 1/2 teaspoon kosher salt
  • 1/4 cup water
US Customary - Metric

Instructions

Salad

  • Preheat the oven to 400 F and line a large baking sheet with aluminum foil.
  • Separate the head of cauliflower into florets of roughly equal size.
  • Drain, rinse, and dry the chickpeas with paper towels.
  • In a small bowl, whisk together the olive oil, cumin, coriander, cayenne and garlic powder and salt.
  • Toss the cauliflower with 2/3 of the spice mixture in a medium bowl.
  • Toss the chickpeas with the remaining spice mixture in a small bowl.
  • Spread the cauliflower on one half of the prepared baking sheet, and the chickpeas on the other half.*
  • Roast in the preheated oven for about 30 minutes until cauliflower is tender and caramelized and chickpeas are crunchy, gently tossing them once, after about 15 minutes.

Tahini Dressing

  • While the cauliflower and chickpeas are roasting, in a small bowl, whisk together the tahini, lemon juice, olive oil, dijon, honey, garlic, and salt. Slowly whisk in the water until the desired consistency is reached.

To Serve

  • Divide arugula between 4 bowls. Top each bed of arugula with chickpeas and cauliflower. Drizzle with tahini dressing, and sprinkle with pomegranate seeds.

Video

Notes

*I separate the chickpeas and cauliflower on the baking sheet because I find the chickpeas get crunchier that way, but you can toss them together with all of the spice mixture and roast together if you want to keep it simple.

Nutrition

Calories: 542kcal | Carbohydrates: 44g | Protein: 14g | Fat: 39g | Saturated Fat: 5g | Sodium: 1878mg | Potassium: 1403mg | Fiber: 11g | Sugar: 21g | Vitamin A: 1403IU | Vitamin C: 160mg | Calcium: 205mg | Iron: 5mg