Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous

If you’re looking for a dish that’s both hearty and healthy, you’ve come to the right place! This Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous is one of my absolute favorites. It brings together beautifully spiced roasted cauliflower and crunchy chickpeas tossed with tender pearl couscous and fresh herbs. The creamy tahini dressing ties everything together, making each bite a delightful experience.

What makes this salad special is its versatility. It’s perfect for busy weeknights when you want something quick and nutritious, or it can shine as a centerpiece at family gatherings. Trust me; everyone will be asking for seconds!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together in just about 40 minutes, making it perfect for those hectic evenings.
• Flavorsome Delight: The combination of spices and tahini dressing creates a mouthwatering flavor that’s hard to resist.
• Meal Prep Friendly: You can make this salad ahead of time, and it tastes even better the next day!
• Nutritious Ingredients: Packed with plant-based protein and fiber, this dish is as wholesome as it is delicious.
• Customizable: Feel free to adapt the ingredients to suit your taste or what you have on hand.

Ingredients You’ll Need

This Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous is made from simple, wholesome ingredients that you can easily find at your local grocery store. Here’s what you’ll need:

For the Salad

• 1 medium cauliflower (cut into florets; approx. 1.5 lb / 680g)
• 15 oz chickpeas (1 can; drained and rinsed; approx. 400g)
• 3 tbsp olive oil (extra virgin; approx. 42g)
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander (spice, not cilantro)
• 1 tsp smoked paprika
• 1 tsp salt (approx. 6g)
• 1/2 tsp ground turmeric
• 1/4 tsp chili powder (optional; approx. 6g)
• 1 cup pearl couscous (dry; approx. 173g)
• 2 cups vegetable broth (approx. 475ml)
• 1/2 red onion (thinly sliced)
• 1/2 bunch fresh parsley (roughly chopped)
• 1/2 bunch fresh mint (roughly chopped)

For the Tahini Dressing

• 1/4 cup tahini (hulled; approx. 64g)
• 1 lime (juiced; yields ~2 tbsp / 30ml)
• 2 tbsp water (more if needed to thin dressing)
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• salt (to taste)
• black pepper (to taste)

Variations

This recipe is quite flexible! Feel free to mix things up and make it your own with these ideas:

• Add More Veggies: Toss in some cherry tomatoes or bell peppers for added color and nutrition.
• Switch Up the Grains: Substitute quinoa or farro for the pearl couscous for a different texture.
• Spice it Up: If you like heat, add some diced jalapeños or a sprinkle of red pepper flakes.
• Herb Swap: Try using cilantro or basil instead of parsley and mint for a unique twist.

How to Make Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C). This high temperature ensures that the cauliflower gets crispy while roasting.

Step 2: Roast the Cauliflower and Chickpeas

In a large mixing bowl, toss together the cauliflower florets and chickpeas with olive oil, cumin, coriander, paprika, turmeric, optional chili powder, and salt. Spread everything evenly on a parchment-lined baking sheet—this helps prevent sticking! A drizzle of extra olive oil adds that beautiful finish. Roast them for about 25–30 minutes until the cauliflower is golden brown and tender.

Step 3: Cook the Pearl Couscous

While your veggies are roasting away, bring vegetable broth to a boil in another saucepan. Add in the pearl couscous and cook according to package instructions—usually around ten minutes—until they’re nice and tender. Drain any excess liquid if needed.

Step 4: Prepare the Tahini Dressing

In a small bowl, whisk together tahini, lime juice, water, garlic powder, ground cumin, salt, and black pepper until smooth. Adjust the consistency by adding more water if necessary—the dressing should be creamy but pourable.

Step 5: Assemble Your Salad

In a large bowl, combine cooked couscous with roasted cauliflower and chickpeas, red onion slices, parsley, and mint. Pour over that luscious tahini dressing and toss gently until everything is well coated.

Step 6: Enjoy!

Serve your salad warm or at room temperature—it’s delicious either way! Store any leftovers in an airtight container in the fridge for up to three days—if there are any left!

Pro Tips for Making Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous

This vibrant salad is not just delicious but also incredibly versatile; here are some tips to make it even better!

• Use fresh spices: Freshly ground spices can elevate the flavor profile of your dish. If you have whole cumin or coriander seeds, consider grinding them just before use for a more robust taste.
• Don’t overcrowd the pan: When roasting your cauliflower and chickpeas, ensure they’re spread out in a single layer. This allows them to roast evenly and achieve that perfect crispy texture.
• Adjust the tahini dressing: If you prefer a creamier dressing, add more tahini or reduce the water incrementally until you reach your desired consistency. This makes for a richer and more luxurious salad.
• Experiment with herbs: While parsley and mint are delightful, feel free to switch it up! Fresh dill or cilantro could add an exciting twist depending on your mood or what’s available in your kitchen.
• Serve it warm or cold: This salad is fantastic either way! If you plan to enjoy leftovers, try serving them cold as a refreshing lunch option the next day.

How to Serve Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous

Presenting this beautiful salad can be just as fun as making it! With a little creativity, you can turn this dish into a stunning centerpiece for any meal.

Garnishes

• Chopped nuts: Toasted pine nuts or slivered almonds make for crunchy toppings that add both flavor and texture.
• Sliced radishes: Thinly sliced radishes not only add color but also provide a refreshing crunch that complements the richness of tahini.

Side Dishes

• Grilled Vegetables: Seasonal vegetables like zucchini, bell peppers, and asparagus tossed in olive oil and grilled bring out their natural sweetness, creating an excellent complement to this hearty salad.
• Quinoa Tabbouleh: A refreshing tabbouleh made with quinoa instead of bulgur offers a light yet filling side packed with fresh herbs and citrusy flavors—perfect alongside the roasted elements of your main dish.
• Hummus with Pita Chips: Creamy hummus served with crispy pita chips provides a delightful dip that pairs wonderfully with the flavors of the salad while keeping the meal cohesive.
• Lemon Garlic Roasted Potatoes: Crispy roasted potatoes seasoned with lemon zest and garlic are an irresistible side that will round out your meal beautifully.

Now that you’re equipped with these tips and serving ideas, it’s time to gather your ingredients and enjoy this delightful Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous! Happy cooking!

Make Ahead and Storage

This Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous is a fantastic option for meal prep! It’s hearty, nutritious, and keeps well, making it perfect for busy weeknights or to enjoy throughout the week.

Storing Leftovers

• Store any leftover salad in an airtight container.
• Keep it in the refrigerator for up to 3 days.
• If you notice any moisture, consider draining it before storing to maintain texture.

Freezing

• While this salad is best enjoyed fresh, you can freeze the roasted cauliflower and chickpeas separately from the couscous.
• Place them in airtight freezer bags or containers.
• When ready to eat, thaw in the refrigerator overnight before reheating.

Reheating

• To reheat, warm the roasted cauliflower and chickpeas in a skillet over medium heat until heated through.
• Alternatively, use a microwave-safe dish and heat in short intervals until warmed.
• Toss with freshly cooked couscous and drizzle with tahini dressing before serving for extra flavor.

FAQs

If you have questions about this delicious recipe, you’re not alone! Here are some common inquiries:

Can I make Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous ahead of time?

Yes! This salad is perfect for meal prep. You can prepare all components ahead of time and assemble it just before serving.

What can I substitute if I don’t have tahini for the Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous?

If you don’t have tahini on hand, you can use almond butter or sunflower seed butter as alternatives. They provide a similar creaminess and flavor profile.

Can I add other vegetables to this salad?

Absolutely! Feel free to include your favorite roasted or fresh vegetables like bell peppers, zucchini, or carrots for added color and nutrition.

How do I adjust the spice level of this salad?

To adjust the spice level, simply increase or decrease the amount of chili powder used. You can also experiment with additional spices like cayenne pepper for more heat.

Is this salad gluten-free?

This specific recipe includes pearl couscous which is made from wheat. For a gluten-free option, substitute pearl couscous with quinoa or rice.

Final Thoughts

I hope you find joy in making this vibrant Roasted Cauliflower Salad with Tahini, Chickpeas & Pearl Couscous! It’s not only packed with flavor but also brimming with nutrients that nourish both body and soul. Whether you’re enjoying it as a main course or a side dish, I encourage you to give it a try. Happy cooking!