This roasted cauliflower salad with chickpeas, tahini, and avocado is a fresh and flavorful dinner recipe that blends hearty comfort with vibrant Mediterranean flair.
It’s a simple yet elegant dish that captures the essence of wholesome, plant-based cooking while offering layers of bold flavors.
If you’re hosting a dinner gathering or simply treating yourself to a delicious evening meal, this recipe is sure to impress.
Why This Salad Is Perfect for Dinner
Dinner calls for a balance of nutrition, satisfaction, and flavor, and this salad checks all the boxes. The roasted cauliflower provides a smoky, caramelized base, while the chickpeas add heartiness and protein.
The tahini dressing ties everything together with creamy, nutty goodness, complemented by the tang of fresh citrus.
To top it off, creamy avocado and fragrant herbs like mint and parsley elevate this dish from a simple salad to a memorable dinner experience.
Plus, it’s as visually stunning as it is delicious. The combination of golden cauliflower, bright green herbs, and vibrant garnishes makes it perfect for any dinner table.
Customizing Your Dinner Recipe
This salad is wonderfully versatile and can be adapted to fit various preferences or dietary needs. Here are some ideas:
- Make it a full meal: Add roasted sweet potatoes or quinoa for extra bulk. Alternatively, pair it with crusty bread or pita for dipping.
- Vegan option: Replace the honey in the dressing with maple syrup or agave nectar.
- Spice it up: Incorporate a pinch of cayenne or smoked paprika for extra heat.
- Protein boost: Top with grilled chicken, shrimp, or tofu for a heartier dinner.
- Gluten-free serving: Ensure all sides and garnishes, like bread or grains, are gluten-free to cater to dietary restrictions.
Tips for Perfect Execution
- Choose quality cauliflower: For the best results, use fresh, firm cauliflower. Romanesco cauliflower adds an extra visual twist with its unique appearance.
- Don’t skip the tahini dressing: The dressing is what truly makes this dish shine. Balance the citrus, tahini, and honey for the perfect blend of flavors.
- Garnish generously: Toasted sesame seeds, fresh avocado slices, and orange zest are not just for looks—they add incredible flavor and texture to the dish.
Making Dinner Special
This recipe isn’t just about creating a meal; it’s about crafting an experience.
The process of roasting cauliflower to perfection, blending a tangy tahini dressing, and assembling the dish with fresh herbs and garnishes invites you to slow down and enjoy the ritual of cooking.
Serve it family-style in a large dish or plate it individually for an elegant presentation. Either way, it will turn your dinner into a moment of Mediterranean-inspired bliss.
For those seeking a dinner recipe that’s as nourishing as it is delicious, this roasted cauliflower salad with chickpeas, tahini, and avocado is the answer.
It’s wholesome, versatile, and bursting with flavors that will make every bite a celebration.
Roasted Cauliflower Salad with Chickpeas, Tahini & Avocado
Ingredients
- 1 medium head cauliflower cored and cut into florets
- ¾ cup extra-virgin olive oil
- 1 ¼ teaspoons kosher salt plus more if needed
- Freshly ground black pepper to taste
- 1 cup cooked chickpeas or ⅔ of a 15-ounce can, rinsed and drained
- 4 teaspoons fresh lemon juice
- 1 tablespoon fresh orange juice
- 1 tablespoon tahini
- ¾ teaspoon rice vinegar
- ½ teaspoon honey
- ¾ cup fresh parsley leaves
- ¾ cup fresh mint leaves
- 1 garlic clove grated or minced
- ¼ teaspoon ground sumac
- 1/8 teaspoon crushed Turkish red pepper such as Urfa or Aleppo
- 1 bunch watercress
- 1 avocado pitted, peeled, and diced (for garnish)
- Toasted sesame seeds for garnish
- ½ teaspoon finely grated orange zest for garnish
Instructions
- Preheat the Oven: Set the oven to 425°F to prepare for roasting.
- Season and Roast the Cauliflower:Combine the cauliflower florets with ¼ cup olive oil, 1 teaspoon salt, and freshly ground black pepper in a large bowl.Spread the cauliflower evenly on two large rimmed baking sheets.Roast in the oven, stirring occasionally, until the florets are deeply browned and tender, about 35 to 45 minutes. Allow them to cool slightly.
- Prepare the Dressing:In a blender, mix 2 tablespoons of the chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, ¼ teaspoon salt, ¼ cup parsley, ¼ cup mint, grated garlic, sumac, and crushed red pepper.Blend until smooth. While the blender is running, gradually add the remaining ½ cup olive oil to create a creamy dressing.
- Assemble the Salad:In a large serving bowl, combine the roasted cauliflower, watercress, remaining chickpeas, and the rest of the parsley and mint.Pour the dressing over the mixture and toss everything together until well coated. Adjust the seasoning with extra salt and pepper if needed.
- Add Garnishes and Serve: Transfer the salad to a serving dish and finish with diced avocado, a sprinkle of toasted sesame seeds, and a pinch of freshly grated orange zest.
Notes
- For a heartier meal, serve alongside slices of crusty bread or grilled sausages.
- Light green Romanesco cauliflower works beautifully in this dish, though regular cauliflower (or even broccoli) makes an excellent substitute.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles. Also an aspiring cook we he researches and tries all kinds of different food recipes and shares what works best.