Description
Discover a vibrant Mediterranean Cauliflower Saladcrunchy tangy and refreshingly fresh A quick colorful bowl that fuels your day and sparks cravings
Ingredients
1 head of cauliflower, cut into florets
1 (15 oz) can chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup pitted Kalamata olives
1/4 small red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice
3–4 tablespoons extra-virgin olive oil
2 tablespoons tahini
1 clove garlic, minced
Salt to taste
Black pepper to taste
Instructions
- Step 1: Roast the cauliflower for depth and caramelization. Preheat oven to 425°F (220°C). Toss the florets with 1–2 tablespoons olive oil, a pinch of salt, and black pepper. Spread in a single layer on a baking sheet and roast for 20–25 minutes, turning once, until the edges are golden and crisp.
- Step 2: Prepare the dressing with a creamy, bright note. Whisk together tahini, lemon juice, minced garlic, remaining olive oil, and a pinch of salt and pepper. If dressing seems thick, add warm water a teaspoon at a time until pourable. Taste and adjust acidity with more lemon if needed.
- Step 3: Dice and slice the fresh produce. While the cauliflower roasts, chop cucumber, halve cherry tomatoes, and thinly slice red onion. Roughly chop parsley and mint. Rinse and drain chickpeas well.
- Step 4: Assemble the base and fold in proteins. In a large bowl combine roasted cauliflower, chickpeas, cucumber, tomatoes, olives, and red onion. If using feta, crumble it and reserve a small portion to sprinkle on top after tossing. Add chopped herbs and pour dressing; toss gently to coat.
- Step 5: Taste and rectify seasoning. Taste and adjust with a pinch more salt or a squeeze of lemon. If you like heat, add a pinch of red pepper flakes.
- Step 6: Serve or chill for deeper flavor. Rest 10–15 minutes at room temperature or refrigerate up to 2 hours. Serve with a final sprinkle of feta and mint leaves.
Notes
A vibrant Mediterranean Cauliflower Salad featuring roasted cauliflower, chickpeas, tomatoes, cucumber, olives, feta, mint, and a creamy tahini-lemon dressing. Ready in about 35 minutes and adaptable for vegan, gluten-free, dairy-free, and low-carb diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6 servings
- Calories: 230 calories
- Sugar: 6 g
- Fat: 16 g
- Carbohydrates: 22 g
- Fiber: 7-8 g
- Protein: 9 g
