Roasted Cauliflower Salad with Harissa, Chickpeas, and Lemon-Tahini Dressing Recipe
A vibrant and flavorful roasted cauliflower salad featuring caramelized cauliflower, carrots, shallots, and crunchy chickpeas tossed with fragrant warm spices and harissa. Served over fresh arugula and herbs, with toasted almonds, raisins, and a zesty lemon tahini dressing, this salad is a delightful balance of textures and Middle Eastern-inspired flavors perfect for a wholesome lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 3 cups cauliflower florets (cut into about 1 inch chunks)
- 1 cup carrots (cut into 1 inch length)
- 2 shallots (sliced)
- 1 cup chickpeas (canned, rinsed and drained)
Spices and Seasonings
- 1/2 teaspoon salt and pepper (to taste)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon paprika
- 1/8 teaspoon turmeric
- 1/4 teaspoon coriander
- 1/4 teaspoon cumin
Sauce and Dressing
- 3 tablespoons harissa (MINA Harissa recommended)
- 1/4 cup olive oil
- 2 tablespoons tahini
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/8 teaspoon cumin
- 1 1/2 teaspoons lemon juice (more to taste)
Salad Base and Toppings
- 3 cups arugula (or greens of choice)
- 1/2 cup fresh herbs (mint, parsley, dill)
- 1/2 cup toasted almonds
- 1/2 cup raisins (or dried apricots)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables, ensuring a hot environment for caramelization.
- Prepare vegetables: Arrange cauliflower florets, chickpeas (rinsed and drained), sliced shallots, and carrots evenly on a baking sheet.
- Season with spices: Mix the warm spices—cinnamon, paprika, turmeric, coriander, cumin, salt, and pepper—and sprinkle them uniformly over the vegetables to infuse flavor.
- Add harissa: Dollop 3 tablespoons of harissa sauce over the veggies, contributing rich and smoky depth.
- Drizzle olive oil: Pour 1/4 cup olive oil over the mixture to help roasting and flavor development.
- Toss vegetables: Use your hands or a spatula to thoroughly mix all seasonings and oil with the vegetables before roasting, ensuring even coverage.
- Arrange for roasting: Spread the vegetables and chickpeas in a single layer on the baking sheet to promote even cooking and browning.
- Roast: Bake for about 20-25 minutes or until the cauliflower, carrots, and shallots are soft and caramelized and the chickpeas become crispy.
- Cool the vegetables: Remove the roasted veggies from the oven and let them cool slightly to room temperature while you prepare the salad components.
- Prepare salad base: In a large bowl, add the fresh arugula or greens as the foundation for your salad.
- Combine salad ingredients: Top the greens with the cooled roasted vegetables and chickpeas, then add raisins, fresh herbs, and toasted almonds for texture and sweetness.
- Make tahini dressing: In a small bowl, whisk together tahini, water, salt, cumin, and lemon juice until smooth and creamy. Adjust lemon juice to taste for brightness.
- Dress and toss salad: Pour the lemony tahini dressing generously over the salad and toss well to combine all flavors and textures.
- Finish and serve: Garnish with extra fresh herbs and chili flakes if desired, then serve and enjoy the vibrant, wholesome salad.
Notes
- Use fresh herbs like mint, parsley, and dill for a bright and fresh flavor contrast.
- To toast almonds, spread them on a dry pan over medium heat until golden and fragrant, stirring frequently.
- Harissa paste can vary in spiciness; adjust quantity to suit your heat preference.
- Roasted chickpeas add a delightful crunch; do not overcrowd the pan to ensure crispiness.
- This salad can be served warm, at room temperature, or chilled according to preference.
- Leftovers can be refrigerated for up to 2 days; add fresh greens before serving when reheating.
