Roasted Cauliflower Salad with Chickpeas and Farro
Serves 4
20 mins prep
25 mins cook
45 mins total
This hearty, soul-satisfying warm cauliflower salad is loaded with roasted chickpeas, peppery arugula, fresh herbs, feta, and nutty farro, all tossed in a lightly sweet honey-lemon tahini dressing. With its vibrant flavors and crisp-tender textures, it’s a dish you’ll crave on repeat!
Honey-Lemon Tahini Dressing
Cauliflower salad
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Mix the dressing
Put ¼ cup tahini paste, ¼ cup cold water, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 tablespoon olive oil, 1 chopped garlic clove, ½ teaspoon kosher salt, and ½ teaspoon cayenne pepper in a blender. Blend on high speed until the dressing is smooth and creamy. You can also whisk all the ingredients in a bowl or shake them in a jar. Taste the dressing and add more lemon juice, salt or pepper to your taste. The dressing will keep refrigerated 3-4 days.
Make the salad
Preheat the oven to 450 degrees (230 C).
Put the cauliflower florets on a quarter-sized or medium rimmed baking sheet. Add ¼ cup olive oil and a big pinch of kosher salt. Spread the florets out in one layer. Roast 15 minutes, stirring the florets halfway, around at the 7-minute mark.
Add the chickpeas and red pepper to the pan, stirring to spread them evenly. Continue roasting about 10 more minutes, until the chickpeas are golden, and the cauliflower is caramelized in spots. Remove from the oven and cool about 10 minutes, otherwise the heat of the vegetables will wilt the arugula.
Transfer the cauliflower mixture to a large bowl with the farro, green onions and 1 loose cup picked fresh parsley and cilantro leaves. Drizzle with 2-3 tablespoons of the dressing and stir to combine. Add the arugula and toss gently, then sprinkle the feta cheese on top.
Serve the salad with more dressing on the side for drizzling over each portion.
