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Roasted Cauliflower Salad

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 350
A vibrant and healthy salad featuring roasted cauliflower and chickpeas, topped with fresh herbs and a creamy tahini dressing.

Ingredients

Vegetables

  • 1 medium cauliflower, chopped into florets
  • 400 g chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 4 cups butter lettuce leaves
  • 2 cups kale, roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • ⅓ cup tahini
  • ⅓ cup water
  • 3 tablespoons lemon juice

Instructions 

  • Preheat oven to 180°C (350°F). Toss cauliflower and chickpeas with olive oil, salt, and pepper.
  • Spread on a baking sheet and roast for 30 minutes, stirring halfway.
  • Whisk tahini, lemon juice, and water until smooth.
  • Layer lettuce and kale in a bowl, add roasted cauliflower and chickpeas, then sprinkle herbs.
  • Drizzle with tahini dressing, toss gently, and serve immediately.

Notes

For extra flavor, add a squeeze of lemon before serving.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: Cauliflower