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–+ servings

Roasted Cauliflower Salad with Chickpeas, Tahini & Avocado

This flavorful roasted cauliflower salad combines tender cauliflower, creamy tahini, and vibrant avocado, creating a balanced and satisfying dish for dinner.
With hints of citrus and a touch of spice, it's a perfect blend of Middle Eastern and Californian flavors that pairs beautifully with fresh herbs and crispy textures.
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Cook Time 45 minutes
Course Dinner
Cuisine American, Fusion, Middle Eastern
Servings 4

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.
Keyword Chickpea and tahini dinner ideas, dinner recipe, Dinner salad recipe, Easy avocado salad for dinner, Healthy roasted cauliflower salad, Vegetarian dinner recipes
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