📝 About This Recipe
This vibrant warm salad is a celebration of textures and aromatic spices, drawing inspiration from the sun-drenched flavors of North Africa. Nutty roasted cauliflower florets and protein-rich chickpeas are tossed in a smoky cumin-paprika blend, then balanced by a bright, creamy lemon-tahini dressing. It is a sophisticated, wholesome dish that elevates the humble cauliflower into a centerpiece-worthy experience.
🥗 Ingredients
The Roastables
- 1 large head Cauliflower (cut into bite-sized florets)
- 15 oz can Chickpeas (rinsed, drained, and patted very dry)
- 3 tablespoons Extra Virgin Olive Oil (divided)
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika (pimentón)
- 1/2 teaspoon Turmeric
- 1 teaspoon Kosher Salt (plus more to taste)
Lemon-Tahini Dressing
- 1/4 cup Tahini (well-stirred, creamy consistency)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Maple Syrup (or honey)
- 1 clove Garlic (grated or finely minced)
- 2-3 tablespoons Warm Water (to thin the dressing)
Salad Base and Aromatics
- 4 cups Baby Spinach (lightly packed)
- 1/4 piece Red Onion (very thinly sliced)
- 4 pieces Medjool Dates (pitted and chopped)
- 1/2 cup Fresh Parsley (roughly chopped)
- 2 tablespoons Toasted Pine Nuts (for crunch)
- 1/4 cup Pomegranate Arils (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven to ensure even browning.
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2
Thoroughly pat the drained chickpeas with a clean kitchen towel or paper towels until completely dry. This is the secret to achieving a crispy texture rather than a mushy one.
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3
On a large rimmed baking sheet, toss the cauliflower florets and dried chickpeas with 2 tablespoons of olive oil, cumin, smoked paprika, turmeric, and salt until every piece is vibrantly coated.
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4
Spread the mixture in a single layer. Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender with charred edges and the chickpeas are slightly crunchy.
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5
While the vegetables roast, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and maple syrup.
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6
Slowly add warm water one tablespoon at a time to the dressing, whisking constantly until it reaches a smooth, pourable consistency similar to heavy cream.
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7
Place the baby spinach in a large serving bowl. The heat from the roasted vegetables will be used to wilt these leaves later.
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8
Once the cauliflower and chickpeas are done, remove the tray from the oven and immediately tip the hot vegetables over the spinach.
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9
Add the sliced red onions and chopped dates to the bowl. The residual heat will soften the bite of the onions and slightly warm the dates.
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10
Drizzle half of the tahini dressing over the mixture and toss gently with tongs until the spinach is just beginning to wilt.
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11
Fold in the fresh parsley and toasted pine nuts, ensuring they are evenly distributed throughout the salad.
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12
Taste and add a final pinch of salt or a squeeze of lemon if needed. Transfer to a platter, drizzle with the remaining dressing, and scatter pomegranate arils over the top for a pop of color.
💡 Chef's Tips
For the crispiest chickpeas, remove any loose skins that come off while drying them. If your tahini is bitter, add an extra teaspoon of maple syrup to balance the flavor profile. Don't overcrowd the baking sheet; use two pans if necessary to ensure the cauliflower roasts rather than steams. To make it a fuller meal, add a cup of cooked quinoa or farro to the warm mixture. Leftovers are delicious cold, but the spinach will lose its structure, so it's best enjoyed immediately.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or roasted chicken for a complete dinner. Pair with warm pita bread and a side of creamy hummus. A crisp, dry Rosé or a chilled Sauvignon Blanc cuts through the richness of the tahini beautifully. For a vegan feast, serve with a side of spicy harissa-roasted carrots. Add a dollop of Greek yogurt or crumbled feta cheese on top for extra tang and creaminess.