Roasted Cauliflower Salad with Lemon Tahini Dressing Recipe | Yummly
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Roasted Cauliflower Salad with Lemon Tahini Dressing

BUDGET BYTES(20)
Krista K: "Pretty good, next time will try with cilantro ins…" Read More
20Ingredients
50Minutes
400Calories
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Roasted Cauliflower Salad with Lemon Tahini Dressing

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Ingredients

US|METRIC
4 SERVINGS
  • 1 head cauliflower ($2.99)
  • 1/2 red onion ($0.55)
  • 2 Tbsp. olive oil ($0.32)
  • salt
  • pepper
  • 1/2 bunch parsley ($0.45)
  • 1/3 cup Tahini ($1.13)
  • 1/3 cup water ($0.00)
  • 1/4 cup lemon juice ($0.18)
  • 2 cloves garlic (minced $0.16)
  • 1/2 tsp. cumin ($0.05)
  • 1/4 tsp. cayenne ($0.03)
  • 1/4 tsp. salt ($0.02)
  • 15 oz. chickpeas ($0.79)
  • 1 Tbsp. olive oil ($0.16)
  • 1/2 tsp. smoked paprika ($0.05)
  • 1/4 tsp. garlic powder ($0.03)
  • 1/8 tsp. cayenne ($0.02)
  • salt
  • pepper
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    NutritionView More

    Unlock full nutritional details with subscription

    400Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories400Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium920mg38%
    Potassium870mg25%
    Protein13g25%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber11g44%
    Sugars4g8%
    Vitamin A20%
    Vitamin C160%
    Calcium20%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(20)

    Reviewer Profile Image
    Krista K 5 months ago
    Pretty good, next time will try with cilantro instead of parsley
    Reviewer Profile Image
    Elizabeth 5 months ago
    Very delicious!!! I used green garlic b/c that is what I had on hand instead of garlic. I poured all the dressing over the salad. I’ll try cutting the dressing in half next time. Delicious, but a bit less would make this dish perfect.
    Reviewer Profile Image
    Madeleine Mattson 7 months ago
    It was fantastic! I roasted the garlic for the sauce so I didn’t have to use a food processor, which took a little more time but turned out great! Baked the chickpeas too, less dishes, all YUM
    Reviewer Profile Image
    mioara buda 7 months ago
    Loved it, my boyfriend also and I’m doing it again :) I also added some red paprika in oven fire some more sweetness next to the onion. Thanks for the yummy recipe! 😍
    Reviewer Profile Image
    Sid Grabosky a year ago
    Amazing. I had no parsley in so I swapped it for cilantro, it was great like that as well. The sauce doesn't need more garlic, but the chickpeas benefitted from a bit more of the milder garlic powder. I cranked the heat up in the chickpeas, that's where I'd focus on if you like it spicy. Super combination of textures and flavors. Will make it and variations again.
    Reviewer Profile Image
    Elizabeth Wilson a year ago
    Really tasty. Cut back a bit on garlic as I’d already used it in another dish.
    Reviewer Profile Image
    yo 2 years ago
    This was pretty yummy. I made the dressing very garlicky. I also added some crunch to the food with some noodle chips.
    Reviewer Profile Image
    Corissa Almli 2 years ago
    Delicious!!!!!!! Mild spice with big flavor. Will absolutely make this again.
    Reviewer Profile Image
    Roberts 2 years ago
    Followed the recipe to the tee. I normally don’t try recipes if I have to use multiple cooking techniques, but this ended up being simple, healthy, and delicious!! Will make this again.
    Reviewer Profile Image
    Jam 2 years ago
    One of the best salads I’ve made so far. I added Broccoli but I think you can pretty much make this recipe with any vegetable you like. Amazing dressing!
    Reviewer Profile Image
    Deveckova 2 years ago
    Tasty salad. I will make it again with less cayenne pepper.
    Reviewer Profile Image
    Caraballo 3 years ago
    It’s a keeper. I used a quarter of the cayenne pepper recommended and found it plenty spicy.
    Reviewer Profile Image
    Alissa Gabriel 3 years ago
    yummy! I'd totally eat that again! I threw in more veggies with the cauliflower and some chicken i had already cooked at the end. Yum.
    Reviewer Profile Image
    Jacinda Gant 3 years ago
    It turned out well! I got a bit heavy handed with the lemon juice (didn’t use measuring device for dressing) but the flavor of the chickpeas ... so delish! Looking forward to making this recipe again with the proper amount of citrus.
    Reviewer Profile Image
    Joe Daly 3 years ago
    perfect salad. The dressing was a little heavy volume-wise, but it tasted absolutely delicious. I added a couple extra cloves of garlic to the recipe and I regretted it. It was still delicious but the two cloves are fine.
    Reviewer Profile Image
    Simple ingredients with great textures and flavors. This exceeded all expectations.
    Reviewer Profile Image
    Kate Snodgrass 3 years ago
    Delicious! Poured the remaining dressing over my corn on the cob.
    Reviewer Profile Image
    Gallimore 5 years ago
    Awesome. Only makes two servings. Next time: Use giant head of cauliflower (or two small ones), also roast brussels sprouts.
    Reviewer Profile Image
    Tony Hainsworth 5 years ago
    Great recipe. I added some diced chillies to the vegetable roast, and chopped garlic instead of garlic powder with the sautéed chick peas.
    Reviewer Profile Image
    Teri Rennie 5 years ago
    This is an amazing recipe! It worked perfectly for lunch! I cooked up some brown rice and made extra yummy sauce to serve overtop. Fun fact: I realized late that I had run out of tahini, so I subbed it with natural peanut butter (Chomp!).

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