Roasted Cauliflower Potato and Chickpea Salad with Garlic Herb Tahini Dressing
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Roasted Cauliflower Potato and Chickpea Salad with Garlic Herb Tahini Dressing
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This Roasted Cauliflower, Potato, and Chickpea Salad with Garlic Herb Tahini Dressing is a craveable and substantial plant-based salad perfect for lunch or dinner. Deeply caramelized cauliflower and hearty potatoes combine with protein-packed chickpeas for a satisfying, flavorful base, while a creamy garlic herb tahini dressing ties everything together with a nutty, fresh finish. Packed with fiber, vitamins, and wholesome ingredients, this easy roasted vegetable salad is ideal for meal prep, weeknight dinners, or healthy entertaining. Whether you’re vegan, vegetarian, or just craving a vibrant, nutrient-rich salad, this recipe delivers big on taste and texture.
If you’ve ever struggled to get your cauliflower crisp and flavorful instead of soft and soggy, this recipe will change everything. The secret? A blazing hot oven, a preheated sheet pan, and a little steam release magic. This technique guarantees golden-brown, restaurant-quality cauliflower with irresistible flavor.
Step-by-Step Instructions for PERFECT ROASTED CAULIFLOWER
1. Preheat the Pan
Place a small sheet pan on the middle rack of your oven and preheat to 450°F. A hot pan ensures instant sizzle for crisp, caramelized edges.
2. Prep the Cauliflower
Cut cauliflower into 1-inch florets. Rub generously with olive oil and sprinkle evenly with your chosen spice blend.
3. Roast with Steam Release
Once the oven is hot, carefully remove the sheet pan, add the cauliflower (listen for the sizzle), and return it to the oven. Roast for 26 minutes total, flipping halfway through.
Pro Tip: Once or twice during roasting, carefully crack open the oven door just long enough to release steam (lean away so it doesn’t hit your face). This prevents sogginess and promotes browning.
4. Rest & Serve
Remove from oven and let cauliflower cool for 5–10 minutes directly on the pan. This helps it release naturally without sticking. Serve warm.
Tips for Perfect Roasted Cauliflower
1. Cut florets evenly so they roast at the same rate.
2. Preheat the pan! That sizzle is the magic sauce.
3. Don’t skip the steam release! It’s the difference between soggy and crisp.
Ingredients
1/2 tsp smoked paprika
1/2 tsp granulated garlic
1/2 tsp ground turmeric
kosher salt
1 medium head cauliflower
2-3 tbsp olive oil
1 lb. baby potatoes
1 1/2 cups of chickpeas, coarsely chopped
1 1/2 cups thinly sliced celery
3 scallion tops, sliced
1/2 cup sliced Castelvetrano olives
- Garlic Herb Tahini Dressing
1/2 cup tahini
1/2 cup cool water
1/4 cup lemon juice
1 garlic clove
2 tbsp olive oil
2 cups your favorite fresh herbs (I used parsley, dill and basil), coarsely chopped
1 tsp kosher salt
Directions
- Place a large sheet pan (18 x 13) on the middle oven rack and preheat the oven to 450° F. Combine the smoked paprika, garlic, turmeric and 1/2 tsp salt and set aside.
- Slice the base off the cauliflower cut it into 1-inch florets. Using a large bowl, drizzle 2-3 tbsp of olive oil onto the cauliflower florets and rub to coat thoroughly. Sprinkle the spice blend over cauliflower and rub to distribute evenly.
- Boil potatoes in salted water until easily pierced with a fork. Drain and rinse under cool water.
- Once the oven is preheated, carefully remove the sheet pan and place the cauliflower florets onto the sheet pan spacing them out evenly. The sizzle is a good thing! Place the pan back into the oven. You will cook the cauliflower for appx. 26 minutes total, flipping the florets once, halfway through. (The size of your florets will influence the cooking time. Smaller florets may take closer to twenty minutes to cook.) Pro Tip: Once or twice during roasting, carefully crack open the oven door just long enough to release steam (lean away so it doesn’t hit your face). This prevents sogginess and promotes browning.
- Once finished cooking, allow the cauliflower to cool on the sheet pan for about 5-10 minutes (this releases their death grip from the pan).
- Prepare dressing by combining tahini, water, lemon juice, garlic and Kosher salt in your immersion blender carafe (you could also use a regular blender or food processor). Blend until homogenous then drizzle in the olive oil with motor still running. Add fresh herbs and process until smooth, adding more water if necessary.
- Combine the cauliflower, potatoes, celery, chickpeas, scallion and olives. Dress and season to taste.
Notes
- I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission. I link to these products because of their quality and not because of the commission I receive from your purchases.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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