Roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan)

I have been so into salad recipes lately, I make a salad at least once a week. I like to make salads without lettuce because they won't get soggy when mixed with dressing. This roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan) is my latest salad recipe and it is so good.

I love cauliflower recipes! For more yummy cauliflower recipes try my sticky sweet chili air fried cauliflower or my cauliflower salad sandwich.

Let's get into the recipe.

Why you will love this cauliflower and carrot salad

• It is healthy for you and packed with veggies.
• Thanks to the chickpeas and veggies this recipe is high in protein and fiber.
• You will want to drink the lemon tahini dressing - it is so good!
• It is vegan, gluten free and plant based.
• Since this is a no lettuce salad it will not get soggy and is perfect for meal prep.

Ingredients

• cauliflower
• chickpeas
• carrots
• salt
• pepper
• garlic powder
• cumin
• paprika
• avocado oil
• tahini
• lemon
• maple syrup
• garlic
• miso
• water
• celery
• almonds
• capers

Substitutions

• miso - this can be subbed with half the amount of soy sauce or omitted. If you omit it I recommend adding extra salt.
• almonds - your favorite nut or seed can be subbed here.
• carrots - can be subbed with sweet potato.

Instructions

Bake cauliflower and chickpeas.

Mix together dressing.

Add all salad ingredients to a bowl and toss to combine.

Serve salad and enjoy.

Storage instructions

This salad has no lettuce so it will not get soggy. You can store this salad in a sealed container for up to 5 days.

Recipe FAQ

Recipe Pro-Tips

The fresher your veggies the more flavorful this salad will be. I have found that older cauliflower does not taste good roasted.

I recommend tasting your salad once you are done and adding more salt and pepper if needed.

Other yummy vegan salad recipes to try

If you make this roasted cauliflower crunch salad with Lemon Tahini Dressing (vegan), please leave me a rating and review on this blog post. This is the best way to support me!

Tag me on Instagram so I can repost you!

roasted cauliflower crunch salad with lemon tahini dressing

This roasted cauliflower crunch salad with lemon tahini dressing is so good.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 27 minutes mins

Course dinner

Cuisine American

Servings 5

Calories 496 kcal

Ingredients

  

1x2x3x

Roasted veggies

• 1 head cauliflower - cut into tiny florets
• 1 can chickpeas - drained
• 2 medium carrots - roughly chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 tablespoon avocado oil

Lemon tahini dressing

• juice from 1 lemon
• 1 tablespoon maple syrup
• 3 garlic cloves - minced
• 1 tablespoon miso or sub soy sauce
• ½ cup water
• ½ cup tahini

Other salad ingredients

• 10 celery stalks - finely chopped from about 1 small celery bunch
• 1 cup slivered almonds sub any nut or seed
• 1 2 oz jar capers - drained can omit but these add such a good flavor
• 1 bunch parsley - finely chopped

Shop Ingredients on Jupiter

Instructions

 

• Preheat oven to 425 degrees. Add cauliflower, chickpeas and carrots to a sheet pan lined with parchment paper. Toss in oil and spices. Bake for 30-35 minutes until veggies have started to brown.
• Mix together tahini dressing ingredients.
• Mix together cauliflower, chickpeas and carrots with the tahini dressing, celery, almonds and capers in a large bowl.

Notes

This makes about 4-5 servings of salad.

Nutrition

Calories: 496kcalCarbohydrates: 41gProtein: 19gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 16gTrans Fat: 0.004gSodium: 1448mgPotassium: 1202mgFiber: 14gSugar: 9gVitamin A: 5657IUVitamin C: 77mgCalcium: 248mgIron: 5mg

Keyword roasted cauliflower crunch salad with lemon tahini dressing

Tried this recipe?Let us know how it was!