Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Roasted Cauliflower Salad with Tahini, Pickled Onions, and Dried Apricots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 4 reviews

This vibrant roasted cauliflower salad combines caramelized cauliflower florets with fresh arugula, pickled onions, dried apricots, and a creamy tahini dressing. Enhanced with lemon-herb lentils, pine nuts, and olives, it offers a perfect balance of textures and flavors. Ideal for a make-ahead lunch or a flavorful side dish, this vegan and gluten-free salad is both hearty and refreshing.

  • Total Time: 45 minutes
  • Yield: Serves 4 as a side or 2-3 as a main

Ingredients

Salad

  • Florets from 1 small head of cauliflower
  • Extra-virgin olive oil, for drizzling
  • 2 cups arugula
  • 1/2 cup cooked Lemon-Herb French Green Lentils
  • ¼ cup pickled onions
  • ¼ cup pine nuts, sliced almonds, or pepitas
  • 4 dried apricots or dates, diced
  • ¼ cup chopped olives or 1 tablespoon capers
  • Microgreens, optional
  • Sea salt and freshly ground black pepper
  • Lemon wedges, for squeezing and serving

Dressing

  • 1/2 cup Tahini Sauce

Instructions

  1. Roast the cauliflower: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Toss the cauliflower florets with a generous drizzle of extra-virgin olive oil and season with sea salt and freshly ground black pepper. Spread them evenly on the baking sheet and roast for 20 to 25 minutes until the edges are nicely browned and caramelized.
  2. Toss arugula and roasted cauliflower: In a medium bowl, combine the arugula with the warm roasted cauliflower. Drizzle with olive oil, squeeze fresh lemon juice over, and season lightly with salt to taste. Toss gently to blend the flavors.
  3. Assemble the salad: Spread the arugula and cauliflower mixture onto a serving platter. Drizzle about one-third of the tahini sauce over the top.
  4. Add toppings: Sprinkle the cooked lemon-herb lentils, pickled onions, pine nuts (or your chosen nut/seed), diced dried apricots (or dates), and chopped olives or capers evenly over the salad.
  5. Finish with tahini and microgreens: Drizzle the remaining tahini sauce over the salad as desired. Top with microgreens if using for added freshness and color.
  6. Serve: Adjust seasonings as needed with salt and pepper. Serve with lemon wedges for squeezing just before eating.

Notes

  • This salad can be made ahead; store the roasted cauliflower and dressing separately and assemble just before serving to maintain freshness.
  • Use a mix of nuts and seeds for added texture and flavor variety.
  • If you don’t have pickled onions, thinly sliced red onions marinated briefly in vinegar and sugar work as a great substitute.
  • Dried apricots can be swapped with dates or raisins based on personal preference.
  • This recipe is naturally gluten-free and vegan, making it suitable for various dietary needs.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Salad
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Gluten Free, Vegan

Find it online: https://dishiary.com/roasted-cauliflower-salad-with-tahini-pickled-onions-and-dried-apricots-recipe/