Cauliflower salad combines spiced roasted cauliflower florets and nutty chickpeas with a creamy tahini dressing.

This recipe is excellent as a light lunch or part of a Mediterranean-inspired spread for a tasty dinner.

You’ll love this cauliflower salad recipe because it’s simple, nourishing and delicious.

Roasted caulflower salad with pomegranate seeds and chickpeas in a blue bowl

What is cauliflower salad?

Cauliflower salad is an easy Mediterranean-inspired recipe that’s easy to prepare, colorful, and nutritious.

Based on your feedback and inspired by our chickpea salad, tahini salad, and cauliflower lentil salad, we combine cauliflower with chickpeas to make this salad deeply satisfying.

Louise holding a bowl with cauliflower salad

For the best flavor, toss the chickpeas and cauliflower florets in flavorful spices and roast them together on the same baking tray.

The roasted vegetables are served with a generous drizzle of creamy tahini sauce and topped with lemon zest, pomegranate seeds, and fresh parsley.

roasted cauliflower salad

We think the combination of creamy, smoky, nutty, zesty, fruity, and herby flavors makes this cauliflower salad unique and delicious.

The cauliflower and chickpeas make it deeply satisfying. Pair it with warm pita bread, and you’ll have a delicious meal.

Ingredients for cauliflower salad

INGREDIENTS FOR CAULIFLOWER SALAD

Quantities are in the recipe box at the bottom of the page.

Cauliflower

Pick a large fresh cauliflower head.

You can also use frozen cauliflower florets, but they are not the best for this recipe because they turn out softer and mushier than fresh cauliflower.

Chickpeas

Chickpeas or garbanzo beans add a nutty flavor and satiating plant protein.

You can use canned chickpeas or dried chickpeas that you cook at home.

Here’s our guide on how to cook chickpeas at home.

Parsley

We use fresh flat-leaf parsley.

Substitute fresh dill, chives, coriander, or mint leaves for parsley.

Lemon

Lemon juice is essential to add freshness and a lovely, zesty flavor. We also top the salad with grated lemon zest for an extra fruity aroma.

We recommend using an organic lemon.

Pomegranate seeds

Pomegranate arils add color, sweetness, and tanginess to this roasted cauliflower salad.

Substitute halved cherry tomatoes for pomegranate seeds.

Tahini Sauce

You’ll need tahini, freshly squeezed lemon juice, crushed garlic, salt, and water.

Note: The quality of your tahini will make all the difference here. Try to get one made with 100% hulled sesame seeds. It should be runny, not thick like a paste, and light beige in color.

cauliflower salad with lemon zest and parsley topping

How to make cauliflower salad

1. Roast cauliflower and chickpeas

Preheat the oven/air fryer to 400°F or 200°C.

Cut the cauliflower into florets and add them to a baking tray.

Add drained and rinsed canned chickpeas and crushed garlic.

Season with extra virgin olive oil, ground cumin, smoked paprika, salt, and black pepper.

Toss well and arrange on a single layer.

Oven bake for 30 minutes, air fry for 20. The cauliflower should be fork-tender and slightly charred.

roasted chickpeas and cauliflower on a baking tray

2. Make tahini sauce

While the cauliflower roasts make the tahini sauce.

Add tahini, freshly squeezed lemon juice, water, and salt to a small bowl.

Whisk until smooth and creamy.

tahini sauce

3. Assemble the salad

Add the roasted chickpeas and cauliflower to a large serving bowl or dish.

Drizzle them with the tahini sauce.

Top with pomegranate arils, chopped parsley, and grated lemon zest.

There’s no need to toss the cauliflower salad.

cauliflower salad in a hand-painted serving bowl

Serving Suggestions

We eat this for a light lunch with some pita bread or in a wrap.

It’s also excellent as part of a spread with other Mediterranean and Middle Eastern recipes.

It goes particularly well with baba ganoush, mutabal, zaalouk, avocado spread, hummus, tabbouleh, and many other Middle Eastern recipes.

Roasted cauliflower salad is best served at room temperature, so if you store it in the fridge, take it out 15 minutes before eating.

Louise holding a bowl with cauliflower salad

Storage

Make ahead: You can make this recipe three days in advance; however, on the second day, the dressing might have dried up, so we recommend adding more lemon juice before serving it.

Refrigerator: Store cauliflower salad leftover in an airtight container in the fridge for up to 4 days.

Freezer: We do not recommend freezing this recipe.

Similar recipes

CAULIFLOWER RECIPES: Cauliflower lentil salad, cauliflower pasta, whole roasted cauliflower, Moroccan chickpea stew, cauliflower soup, broccoli cauliflower salad, cauliflower mashed potatoes, roasted cauliflower, and air fryer cauliflower.

SALAD RECIPES: shaved Brussels sprouts salad, rice salad, lentil carrot salad, green bean salad, macaroni salad, sweet potato salad, quinoa salad, lentil salad, quinoa chickpea salad, Mediterranean salad, white bean salad, and black bean salad.

cauliflower salad

Cauliflower Salad

By: Nico Pallotta
5 from 10 votes
Cauliflower salad combines spiced roasted cauliflower florets and nutty chickpeas with a creamy tahini dressing.
This recipe is excellent as a light lunch or part of a Mediterranean-inspired spread for a delicious dinner.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Course: Main Course, Side dish
Cuisine: Mediterranean

Ingredients 

  • 1 large cauliflower about 2½ pounds or 1.2 kg
  • 1 can (15-ounce) chickpeas or 1½ cups cooked chickpeas
  • 3 cloves garlic crushed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon smoked paprika
  • teaspoons cumin ground
  • 1 teaspoon salt
  • 2 twists black pepper
  • 2 tablespoons flat-leaf parsley chopped
  • 5 tablespoons pomegranate seeds

FOR TAHINI SAUCE

  • cup tahini pick one with a runny consistency and a light beige color
  • cup + 1 tbsp water
  • 2 tablespoons lemon juice + the zest for garnish
  • ½ teaspoon salt

Instructions 

  • Preheat the oven/air fryer to 400°F or 200°C.
    Cut 1 large cauliflower into florets and add to baking sheet.
    Add 1 can (15-ounce) chickpeas (drained) and 3 cloves garlic (crushed).
    Season with 2 tablespoons extra virgin olive oil, 1½ teaspoons cumin, 2 teaspoon smoked paprika, 1 teaspoon salt, and 2 twists black pepper.
    Toss and arrange on a single layer. Oven bake for 30 minutes, air fry for 20.
    The cauliflower should be fork-tender and slightly charred.
    roasted chickpeas and cauliflower on a baking tray
  • In the meantime, make tahini sauce whisking together ⅓ cup tahini, ⅓ cup + 1 tbsp water, 2 tablespoons lemon juice, and ½ teaspoon salt.
    tahini sauce
  • Add the roasted chickpeas and cauliflower to a large serving bowl or dish.
    Drizzle them with the tahini sauce.
    Top with 2 tablespoons flat-leaf parsley, 5 tablespoons pomegranate seedsand grated lemon zest.
    There’s no need to toss the salad.
    cauliflower salad in a hand-painted serving bowl

Video

Roasted Cauliflower Salad

Notes

Nutrition information is an estimate for a large portion of cauliflower salad out of four.
SUBSTITUTIONS
Chickpeas: Substitute lentils, but don’t roast them.
Pomegranate seeds: Substitute halved cherry tomatoes.
Parsley: substitute dill, chives, mint, or cilantro.
STORAGE
The recipe can be prepared up to 3 days in advance.
If made ahead, you may need to add more lemon juice before serving due to drying.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.

Nutrition

Calories: 378kcal, Carbohydrates: 41g, Protein: 15g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 978mg, Potassium: 1271mg, Dietary Fiber: 13g, Sugar: 11g, Vitamin A: 703IU, Vitamin B6: 1mg, Vitamin C: 154mg, Vitamin E: 2mg, Vitamin K: 91µg, Calcium: 144mg, Folate: 302µg, Iron: 5mg, Manganese: 1mg, Magnesium: 101mg, Zinc: 3mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

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5 from 10 votes (6 ratings without comment)

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8 Comments

  1. 5 stars
    I’m not usually a cauliflower girlie, but I ended up making this twice this week. For the last 15 minutes of roasting the veg, I add some cherry tomatoes. It’s a wonderful addition! I love how versatile the cauliflower is and how it soaks up so much flavor. This is definitely a new favorite, and I can’t wait to try more recipes from this site.

    1. Fantastic, Naomi, I’m very happy you enjoyed the salad.

      Great idea with roasted cherry tomatoes, that is a variation we need to try ourselves ๐ŸŽ‰ Thank you for your comment, and for taking the time to leave a rating here.

      Kindest,

      Louise

  2. 5 stars
    Absolutely loved this โ€ฆ only additional ingredient I added was cayenne pepper cause I love spicy ๐Ÿฅต

    1. That’s great, Maggie!
      Good idea with cayenne pepper for a little extra kick, thanks so much for your comment.
      Kindest,
      Louise

  3. 5 stars
    I made it yesterday – the best salad ever!
    Thank you guys’ for making my life easier.
    love your recipes.

    1. Yay, I’m super happy to hear!! So wonderful that you liked it, thanks for coming back to leave a message ๐Ÿ™‚
      Kindest,
      Louise

  4. 5 stars
    I love everything youโ€™ve used in this recipe! Sounds so delicious and hearty. Nice job. I will be making this! It would be wonderful on pasta as well I think.

    1. Wonderful, Joan! I’m so happy you feel like making the salad ๐Ÿ™‚ It would be great with pasta – and it’s also quite amazing with toasted bread or a serving of rice. Happy cooking! Kindest, Louise