Meatless Mondays: Roasted Cauliflower Salad | Winnipeg Humane Society
Skip to content
Facebook Twitter Instagram YouTube

Roasted cauliflower has long been one of my go-to side dishes, and now that the days are a bit cooler I am ready to turn on the oven. Typically I use this recipe by Orangette and it’s delicious (I use vegan parmesan or just omit it).

But I came across a recipe for a salad that had a different spin on my favourite veg and decided to give it a try – and am so glad I did! Although it caught my eye due to the roasted cauliflower, I was further intrigued when I saw what it used for greens: parsley. I have an abundance of parsley in my garden and this was a great excuse to use up a couple of big handfuls. But you could use kale or spinach or arugula – whatever you have on hand.

This roasted cauliflower salad makes a savoury vegan lunch or a hearty, cool evening dinner. You can serve it warm or cold and it is topped with a tasty lemon tahini dressing. Tahini is sesame seed paste (like peanut butter, only with sesame seeds). You can make your own tahini for the dressing or use store-bought – I made my own using this recipe.

The spicy chickpeas add protein-packed flavour and if you think the salad needs some crunch, throw in some cucumbers like I did. It will serve 4 as a side dish or 2 as an entrée. I found this salad on a great site called Budget Bytes. I hope you enjoy it!


  • 1 head cauliflower
  • 1/2 red onion
  • 1-2 olive oil
  • Salt and Pepper to taste
  • 1/2 bunch parsley


  • 1/3 cup tahini
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 cumin
  • 1/4 cayenne
  • 1/4 salt


  • 19 oz.can chickpeas
  • 1 olive oil
  • 1/2 smoked paprika
  • 1/4 garlic powder
  • 1/8 cayenne
  • Salt and Pepper to taste


  • Chopped carrots or cucumbers


  1. Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.
  2. Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
  3. While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
  4. Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.
  5. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).
  6. To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley.
  7. Add chopped carrots or cucumbers for crunch, if desired.
  8. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.


Lynne Bereza is a freelance communications specialist and occasional blogger in Portage la Prairie, Manitoba. Her vegetarian journey began in 2016 and she transitioned to a completely plant-based diet in 2017. When not working Lynne enjoys yoga, trying new vegan recipes, gardening, and spending time with her family. You can find her at