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–+ servings
Roasted cauliflower salad with pomegranate seeds.

Cauliflower Salad

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 large (1 large) cauliflower about 2½ pounds or 1.2 kg
  • 1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked chickpeas
  • 3 cloves (3 cloves) garlic crushed
  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 2 teaspoon (2 teaspoon) smoked paprika
  • 1½ teaspoons (2 teaspoons) cumin ground
  • 1 teaspoon (1 teaspoon) salt
  • 2 twists (2 twists) black pepper
  • 2 tablespoons (2 tablespoons) flat-leaf parsley chopped
  • 5 tablespoons (5 tablespoons) pomegranate seeds

FOR TAHINI SAUCE

  • ⅓ cup (80 grams) tahini pick one with a runny consistency and a light beige color
  • ⅓ cup + 1 tbsp (90 grams) water
  • 2 tablespoons (2 tablespoons) lemon juice + the zest for garnish
  • ½ teaspoon (½ teaspoon) salt

  • 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
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.
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