vegan cauliflower salad

A quick, easy roasted cauliflower salad recipe with orzo and roasted red pepper.&nbsp; Served with a basil pesto tahini sauce

Roasted Cauliflower Salad With Orzo in a Basil Pesto Tahini Sauce

basil pesto

tahini

maple syrup

ginger powder

tsp orange zest (optional)

water

cauliflower (Choose a small cauliflower)

orzo (uncooked)

red bell pepper

tsp extra virgin olive oil

oregano

parsley (for garnish)

Preheat oven to 450°

In a bowl, cut the cauliflower into small florets

Add the oil and oregano to the bowl, mix well

Spread the cauliflower florets on a baking tray

Wrap the bell pepper in aluminum foil and place it on the same baking tray

Place baking tray in oven

Roast cauliflower and bell pepper for 20-25 minutes until the cauliflower has browned

Remove from the oven and let them cool

While the veggies are roasting, cook the orzo pasta

In a blender, add all the ingredients for the basil pesto tahini

Blend on low until all the ingredients are blended

Set aside a half cup of the basil pesto tahini and refrigerate the remaining sauce

Open the roasted bell pepper foil and remove the skin from the pepper

Dice the bell pepper finely

In a pan, add the cooked orzo, roasted cauliflower, bell pepper and the basil pesto tahini sauce

Set the heat to medium and gentle mix all the ingredients

Cook for no more than 4 minutes

Turn off heat and serve immediately

Purple Cauliflower Salad (Sicilian Style!) with kalamata olives, capers, grains parsley scallions and pickled onions. This vegan healthy salad is easy to make and keeps for several days, perfect for meal prep!

Purple Cauliflower Salad- Sicilian Style

cauliflower, purple if possible

olive oil

salt

lemon

—–

grain- black rice, quinoa, freekah, farro, etc….

scallions, sliced

kalamata olives

capers

Italian parsley, chopped

red wine vinegar

garlic,

pepper

Set grains to cook on the stove. Cook and cool to room temp.

Cut cauliflower into bite-sized florets, lightly toss in olive oil, salt and lemon zest. Spread out on a parchment-lined baking sheet. Roast 25 minutes, or until fork-tender, turning halfway through. Let cool.

Make the dressing, whisking all in a bowl.

Feel free to toss salad ingredients the dressing in a bowl or layer them in a shallow bowl. If layering, start wth the grain, add the cauliflower, olives, capers, scallions, parsley, pickled onions, optional almonds/pecorino and sprinkle with chili flakes.

Made this last weekend and it was a huge hit. So beautiful and delicious! Such an easy recipe- thanks!

Eating the leftovers for lunch today and have to say, this just made my whole day. It gets even better as it sits. Awesome recipe!

Excellent salad- made it with regular white cauliflower as I cant find purple where I live. Flavors were stunning.

This is our new household favorite! We made it with black rice and threw in some sun-dried tomatoes for good measure and it was absolutely delicious.

My family (with kids 7 and 9) really loved this.  Added all the extras listed above. Used quinoa and a large head of cauliflower. Husband added aleppo pepper. We’ll be making it again.

Beautiful AND delicious!  And my kid liked it so bonus.  :)

This is beyond fabulous.  One of the best recipes of yours that I've tasted and that's a high bar. Thank you so much!

Oh yeah, baby!  ThIs was incredible.  Too bad I can’t give more than 5 stars.

We grew a purple cauliflower in our garden!! It was beautiful but I had no idea what to do with it, until I came upon your recipe. We have a new baby at home so I've also been trying to incorporate more barley and brown rice into my diet and barley worked great in this and I'm sure brown rice would too. I had some probiotic lemon olives instead of kalamata and they added a nice touch. I also added the young tender leaves from around the cauliflower to the salad as well as all the little crumbles/rice that are left on the cutting board after cutting into florets went in the salad raw. The juxtaposition of the bright purple incredibly fresh and sweet raw cauliflower and the deeper purple rich roasted florets was incredible. I omitted salt completely until serving and it was the hit of our bbq!! I wish I could add pictures here...Thanks for the recipe, your website is a great find.

This Roasted Cauliflower Salad is influenced by the vibrant flavors of the Mediterranean. Oven-roasted cauliflower, spiced chickpeas, and sweet and tangy fruits combined into a warming side or appetizer. Vegan, Gluten-Free.

Roasted Cauliflower Salad with Crispy Chickpeas

cauliflower

Red Onion (cut into ½” slices)

smoked paprika

cumin

garlic powder (divided)

olive oil (divided)

chickpeas

drippy tahini

Medjool dates (chopped)

olives*

flat-leaf parsley

Prep: Preheat the oven to 425F and grease or line a large baking sheet. Place the chickpeas on a clean kitchen towel and pat dry; set aside.

Vegetable Prep: Add the cauliflower and red onion to a large bowl and add the smoked paprika, cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over the veggies and mix well until evenly coated. Spread evenly across half of the baking sheet and set aside.

Chickpeas: Add the dry chickpeas to the same bowl (no need to rinse) along with the remaining 1/2 teaspoons of garlic powder and salt. Drizzle with the remaining oil and toss well. Spread evenly across the other half of the baking sheet.

Roast: Roast in the top rack of the oven for 20 minutes;. Flip the vegetables and toss the chickpeas, then return to the oven and bake for another 15 to 20 minutes.

Tahini Dressing: In the meantime, whisk the tahini, lemon juice, and salt together in a small bowl; the mixture will thicken. Continue to whisk the dressing and slowly add 3 tablespoons of water, until the dressing lightens in color and becomes pourable. Add more water to the dressing to thin as necessary. Set aside.

Assemble: Use a large spoon to spread half of the tahini dressing across the bottom of a large serving plate (or individual plates). Top the dressing with a thin layer of the roasted cauliflower and onion, then sprinkle the crispy chickpeas on top. Garnish the salad with the remaining dates, olives, and fresh parsley. Drizzle the remaining dressing on top.

Serve: Serve warm, or chilled if desired. Leftovers will keep in the fridge for up to 5 days.

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