Roasted Cauliflower Salad with Tahini Dressing
Who says salads are only for summer? With this warm Roasted Cauliflower Salad, you can savour a hearty bowl of goodness even in the middle of winter.
This salad is a winner with its roasted cauliflower and chickpeas, mixed with fresh herbs, sweet corn, and chewy pearl couscous. Topped off with a refreshing Minty Tahini Dressing, every bite will have you craving seconds.
Since deciding to add more vegetarian dishes to our menu, I have been exploring recipes to make with cauliflower and couscous in particular and was surprised to find out that these two ingredients pair perfectly together in dishes.
If you enjoy pearl couscous, you'll enjoy our Mediterranean Pearl Couscous Salad!
Why I Love this Salad?
You can enjoy it as a main course or as a side dish. And it's filling because it's loaded with plant-based protein and fibre. So whether you're looking for a hearty meal or a tasty side, this salad has got you covered. It's a delicious way to get your nutrients and keep you feeling satisfied!
It's wallet-friendly, and it's even more rewarding when you source organic veggies from local farmers. Enjoying a nutritious meal on a budget while backing local businesses? That's a double win in my book!
What to Add to Roasted Cauliflower Salad?
I love that this salad is so adaptable! You can customise it by swapping out the veggies and herbs for your favourites, creating a unique dish that suits your taste perfectly.
Roasted Cauliflower: Rich in fibre, vitamins, and antioxidants, cauliflower supports digestion and may reduce the risk of chronic diseases.
Roasted Chickpeas: Packed with plant-based protein and fibre, chickpeas promote fullness and aid in weight management. They also support heart health and blood sugar control.
Fresh Herbs (e.g., cilantro and chives): Herbs are low in calories and rich in antioxidants, vitamins, and minerals. They can support immune function and reduce inflammation.
Sweet Corn: Corn is a good source of fibre, vitamins, and minerals, such as vitamin C and folate. It supports digestion and may improve eye health.
Pearl Couscous: Made from semolina wheat, pearl couscous is a good source of carbohydrates and provides energy. It also contains some protein and fibre for satiety.
Mint Tahini Dressing: Tahini is rich in healthy fats, protein, and minerals like calcium and magnesium. Mint adds a refreshing flavour and may aid digestion and relieve indigestion.
How to Make Mint Lemon Tahini Dressing?
Creating your own salad dressing at home is a fantastic way to enhance your salads, and it's simpler than you might think! For this easy yet flavorful mint tahini dressing, just toss all the ingredients into a blender or food processor and blend until smooth. Then, generously drizzle it over your salad before serving. It's that easy!
Help yourself to a generous serving if you're having it as a main course, or savour it alongside other dishes as a delightful side.
Happy cooking!
Embark on a culinary journey with our vibrant Roasted Cauliflower Salad with Mint Tahini Dressing. This tantalising dish features tender cauliflower florets, roasted to perfection with a harmonious blend of aromatic spices.
Complemented by wholesome pearl couscous, protein-rich chickpeas, and sweet corn kernels, each bite offers a symphony of flavours and textures. Tossed with fresh rocket/arugula, fragrant cilantro, and zesty chives, this salad is a celebration of freshness and vitality.
Drizzle with our refreshing Mint Tahini Dressing, crafted from creamy tahini, fragrant mint leaves, and a touch of garlic and ginger, for a burst of brightness in every mouthful.
Whether enjoyed as a hearty main or a delightful side, this recipe promises to elevate your dining experience with its wholesome ingredients and irresistible taste.
- 3 cup of rocket salad/arugula
- 1/2 head of cauliflower
- 2 cup of uncooked pearl couscous
- 1 can of chickpeas (drained and rinsed)
- 1 cup of cilantro (chopped)
- Small bunch of chives, (chopped)
- 1 cup of corn kernels
- salt (to taste)
- 1 tsp of turmeric powder
- 1 tsp of ground cumin
- 1 tsp of garlic powder
- 1 tsp of ground coriander
- 1 tsp of paprika
- 1 tbsp of tahini
- 4 tbsp of olive oil
- 10-12 fresh mint leaves
- 2 cloves of garlic
- 15 g of ginger (peeled and minced)
- Pinch of salt
Preheat the oven to 400°F (200°C).
Wash the cauliflower and cut it into small florets. In a mixing bowl, toss the cauliflower florets with 2 tablespoons of olive oil and a generous amount of the spices until evenly coated.
Spread the cauliflower on a baking tray lined with parchment paper.
In the same mixing bowl, toss the drained and rinsed chickpeas with the remaining olive oil and a pinch of salt. Add the chickpeas to the baking tray with the cauliflower.
Roast the cauliflower and chickpeas in the preheated oven for 15-20 minutes, or until the cauliflower is tender and lightly golden/browned.
While the cauliflower and chickpeas are roasting, cook the pearl couscous according to the package instructions. Once cooked, let it cool down.
To make the mint tahini dressing, combine all the dressing ingredients (tahini, olive oil, mint leaves, garlic, ginger, and salt) in a blender or food processor. Blend until smooth.
In a large salad bowl, combine the rocket/arugula, cooked pearl couscous, roasted cauliflower, chickpeas, chopped cilantro, chopped chives, and corn kernels.
Drizzle the mint tahini dressing over the salad and toss gently to combine.
Season with additional salt to taste if needed.
Serve and enjoy your delicious roasted cauliflower salad!
