Roasted Cauliflower Salad with Creamy Lemon Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 large head cauliflower, cut into florets
  • ½ red onion, sliced
  • 2 Tbsp olive oil
  • ½ tsp salt and black pepper, to taste
  • ½ bunch parsley, finely chopped
  • 15 oz can chickpeas, drained
  • 1 Tbsp olive oil
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • ⅛ tsp cayenne
  • black pepper, to taste
  • ¼ cup sunbutter or tahini
  • ¼ cup water
  • scant ¼ cup freshly squeezed lemon juice (~1 lemon
  • 2 cloves garlic, minced
  • ½ tsp cumin
  • ¼ tsp cayenne
  • ¼ tsp salt
  1. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Place the cauliflower florets and onion on the parchment; drizzle with olive oil and sprinkle with the salt and pepper; toss to coat. Roast for 20 minutes and remove from oven, toss.
  2. While cauliflower roasts, drizzle the olive oil over the can of drained chickpeas in a small bowl. Sprinkle with the seasonings, paprika through pepper; toss to coat.
  3. Add chickpeas to the baking sheet, sprinkling to spread them out. Return sheet pan to the oven and roast for 10-20 minutes more, until tops of cauliflower begin to brown.
  4. Meanwhile, whisk together all dressing ingredients in a small bowl; set aside until ready to serve. dressing.
  5. To serve, drizzle the creamy lemon dressing over top, and toss to combine. Sprinkle with chopped parsley. Serve warm or at room temperature.
Recipe slightly adapted from Budget Bytes
Nutrition Information
Serving size: ⅙ recipe (about 1½ cups) Calories: 223 Fat: 13.7 Carbohydrates: 19.8 Sugar: 5.8 Sodium: 467 Fiber: 6.8 Protein: 7.8 Cholesterol: 0
Recipe by Prevention RD at