Spicy Roasted Cauliflower Salad

The Spicy Roasted Cauliflower Salad is not just a dish; it’s an experience! This vibrant salad balances the smoky, charred flavors of roasted cauliflower and red onions with crispy chickpeas and hearty quinoa. Topped with fresh herbs like cilantro and mint, it bursts with flavor. The standout feature of this recipe is the spicy tadka dressing made with lemon and honey, which elevates the dish and makes it perfect for any occasion—from a casual lunch to a festive dinner party.

Why You’ll Love This Recipe

• Flavorful: The combination of spices in the tadka dressing gives this salad an exciting kick.
• Nutritious: Packed with protein from quinoa and chickpeas, it’s as healthy as it is delicious.
• Versatile: Enjoy it warm or chilled; this salad fits into various meal plans and occasions.
• Easy to Prepare: With simple steps, you’ll have a gourmet meal ready in under an hour.
• Colorful Presentation: The vibrant vegetables make this salad as visually appealing as it is tasty.

Tools and Preparation

To create the perfect Spicy Roasted Cauliflower Salad, you’ll need some essential kitchen tools. Having the right equipment can streamline your cooking process and enhance your results.

Essential Tools and Equipment

• Baking sheets
• Pot for cooking quinoa
• Mixing bowl
• Knife
• Cutting board
• Measuring cups

Importance of Each Tool

• Baking sheets: Crucial for roasting vegetables evenly while allowing moisture to escape.
• Pot for cooking quinoa: A good pot ensures that quinoa cooks properly without burning.
• Mixing bowl: Helps combine all ingredients easily for thorough mixing of flavors.

Ingredients

The base of this salad is charred cauliflower and red onions, paired with crispy chickpeas, quinoa, and fresh herbs like cilantro and mint. Plus, instead of using a vinaigrette dressing, I opted to make a spicy tadka with lemon and honey that makes this bowl so flavorful and fun!!

• 3/4 cup dry quinoa (sub with same amount of white rice)
• 1 handful of mint leaves, finely minced
• 1 handful of cilantro leaves, finely minced
• 1/2 head cauliflower, chopped into florets
• 1 can (14 oz) chickpeas, drained and rinsed
• 1/2 medium red onion, cut into thick strips
• Kosher salt
• Olive oil
• 3 tbsp olive oil
• 2 tsp cumin seeds
• 1/2 tsp garlic powder (sub with 1 finely minced garlic clove)
• 1/2 tsp kosher salt, plus more as needed
• 1/2 tsp cayenne pepper
• 1/2 tsp cinnamon
• 1/4 tsp turmeric
• 1/4 tsp black pepper
• 3 tbsp lemon juice
• 1 tsp honey or maple syrup

How to Make Spicy Roasted Cauliflower Salad

Step 1: Prepare Your Baking Trays

• Line two medium trays with parchment paper to prevent sticking during roasting.

Step 2: Cook the Quinoa

• Rinse 3/4 cup dry quinoa under cold water.
• In a pot, combine rinsed quinoa with 1 ½ cups water and a large pinch of salt.
• Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and partially cover.
• Cook undisturbed for 10-12 minutes until water is absorbed.
• Turn off heat; let sit covered for another 10 minutes to steam.

Step 3: Roast the Vegetables

• On one baking tray, dump the chopped cauliflower, chickpeas, and red onion.
• Drizzle generously with olive oil and kosher salt. Toss to coat thoroughly.
• Arrange them on the tray so they are separate; this helps achieve optimal roasting without overcooking any component.
• Roast in a preheated oven at 425°F (220°C) for 25–30 minutes until slightly charred.

Step 4: Combine Ingredients

• In a large serving bowl, add cooked quinoa along with roasted vegetables.
• Add in the minced cilantro and mint.

Step 5: Make the Tadka Dressing

• In the same pot used for cooking quinoa, add olive oil and spices over medium-high heat until bubbling.
• Swirl gently for about a minute until fragrant without burning spices.
• Off heat, pour lemon juice and honey into the pot carefully.

Step 6: Dress the Salad

• Pour the tadka dressing over your salad in the bowl.
• Toss everything together gently; adjust salt as needed. Serve warm!

How to Serve Spicy Roasted Cauliflower Salad

This Spicy Roasted Cauliflower Salad is not only flavorful but also incredibly versatile. You can serve it in various ways to elevate your meal experience.

As a Main Dish

• Serve this salad warm as a main course for a hearty vegetarian meal that’s satisfying and delicious.

In a Wrap

• Use large lettuce leaves or whole-grain tortillas to wrap the salad for a healthy, portable lunch option.

On a Bed of Greens

• Place the salad on a bed of mixed greens like spinach or arugula for added freshness and a pop of color.

With Yogurt Sauce

• Drizzle some yogurt sauce or tahini dressing on top for extra creaminess and flavor contrast.

As a Side Dish

• Pair this salad with grilled meats or fish to complement their flavors and add a nutritious side.

At a Potluck

• Bring this salad to your next gathering; it’s sure to impress everyone and provide a tasty vegetarian option.

How to Perfect Spicy Roasted Cauliflower Salad

To ensure that your Spicy Roasted Cauliflower Salad turns out perfectly every time, consider these helpful tips.

• Use Fresh Ingredients: Fresh herbs and vegetables enhance the flavors significantly.
• Don’t Skip the Tadka: The spicy tadka adds depth; be sure to cook it just right for the best results.
• Monitor Roasting Time: Keep an eye on the vegetables while they roast to avoid overcooking.
• Adjust Seasoning: Taste before serving; adjust salt, lemon juice, or spices according to your preference.
• Experiment with Grains: Feel free to substitute quinoa with other grains like bulgur or farro for different textures.
• Serve Warm: This salad is best enjoyed warm, so serve it right after preparation for optimal flavor.

Best Side Dishes for Spicy Roasted Cauliflower Salad

Pairing side dishes with your Spicy Roasted Cauliflower Salad can enhance your meal. Here are some great options:

1. Grilled Chicken Skewers: Juicy skewers seasoned with spices that complement the salad’s flavors.
2. Crispy Flatbreads: Lightly toasted flatbreads provide a crunchy texture that contrasts nicely with the salad.
3. Hummus Platter: A variety of hummus served with pita chips and veggies makes for an excellent accompaniment.
4. Roasted Sweet Potatoes: Sweet potatoes add natural sweetness and balance the spiciness of the salad.
5. Lemon Garlic Shrimp: Quick-cooked shrimp with zesty flavors enhance the freshness of the dish.
6. Cucumber Raita: A cooling yogurt-based dip that balances out the heat from the salad beautifully.
7. Tabbouleh Salad: A refreshing grain-based salad that pairs well due to its herbaceous nature.
8. Stuffed Grape Leaves: Flavorful stuffed leaves provide an additional Middle Eastern touch to your spread.

Common Mistakes to Avoid

When making a Spicy Roasted Cauliflower Salad, it’s easy to overlook some critical steps. Here are some common mistakes to watch out for:

• Skipping the soaking step: Failing to soak quinoa before cooking can lead to a bitter taste. Rinse and soak your quinoa briefly for a better flavor.
• Overcrowding the pan: Placing too many vegetables on one tray can hinder browning. Use separate trays for chickpeas and veggies for optimal roasting.
• Not seasoning enough: Under-seasoning can make your salad bland. Always taste as you go and adjust seasoning accordingly to enhance flavors.
• Ignoring the sit time for quinoa: Skipping the resting period after cooking quinoa can result in mushy grains. Allow it to steam with the lid on for fluffier results.
• Using stale spices: Using old spices can diminish flavor. Always check the freshness of your spices before cooking to ensure maximum flavor.

Storage & Reheating Instructions

Refrigerator Storage

• item Store leftovers in an airtight container.
• item The salad stays fresh for up to 3 days in the fridge.

Freezing Spicy Roasted Cauliflower Salad

• item This salad is best enjoyed fresh but can be frozen for up to 1 month.
• item If freezing, consider storing components separately (quinoa, vegetables, and dressing).

Reheating Spicy Roasted Cauliflower Salad

• Oven: Preheat to 350°F (175°C) and bake for about 10-15 minutes until warmed through.
• Microwave: Heat in short bursts of 30 seconds, stirring in between until warm.
• Stovetop: Warm over medium heat in a skillet, stirring gently until heated through.

Frequently Asked Questions

Here are some frequently asked questions regarding Spicy Roasted Cauliflower Salad:

Can I use other grains instead of quinoa?

Yes! You can substitute quinoa with rice or farro for a different texture.

How spicy is the Spicy Roasted Cauliflower Salad?

The spice level depends on how much cayenne pepper you use. Adjust according to your preference!

Can I add other vegetables?

Absolutely! Feel free to add bell peppers, zucchini, or any seasonal veggies you enjoy.

Is this salad suitable for meal prep?

Yes! This salad holds up well when prepared ahead of time and makes a great lunch option.

How do I customize the dressing?

You can modify the tadka by using different herbs or adding tahini for creaminess.

Final Thoughts

The Spicy Roasted Cauliflower Salad is not only delicious but also versatile. You can easily customize it with your favorite grains or toppings. Whether served warm or cold, this salad makes a perfect addition to any meal. Give it a try and enjoy its bold flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Spicy Roasted Cauliflower Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Indulge in the vibrant flavors of Spicy Roasted Cauliflower Salad, a dish that transforms your meal into a delightful experience. This salad features perfectly charred cauliflower and red onions, complemented by crispy chickpeas and protein-packed quinoa. Topped with fresh mint and cilantro, every bite bursts with flavor. The highlight is the spicy tadka dressing made from zesty lemon and sweet honey, elevating it to a must-try for any occasion—whether it’s a casual lunch or an elegant dinner party. Quick to prepare, this wholesome grain bowl is not only visually appealing but also nutritious, making it your new go-to recipe for healthy eating.

---

Ingredients

Scale 1x2x3x

• 3/4 cup dry quinoa
• 1/2 head cauliflower, chopped into florets
• 1 can (14 oz) chickpeas, drained and rinsed
• 1/2 medium red onion, cut into thick strips
• Fresh mint and cilantro leaves
• Olive oil
• Lemon juice
• Honey

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F (220°C) and line two baking trays with parchment paper.
2. Rinse quinoa and cook with water and salt until fluffy.
3. Toss cauliflower, chickpeas, and red onion with olive oil and salt; roast until charred.
4. In a large bowl, combine cooked quinoa, roasted vegetables, and herbs.
5. Prepare the tadka dressing in the same pot used for quinoa and pour over the salad.
6. Toss gently to mix before serving warm.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 5g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 10g
• Protein: 10g
• Cholesterol: 0mg