Roasted Cauliflower Salad with Chickpeas and Farro
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This hearty, soul-satisfying warm cauliflower salad is loaded with roasted chickpeas, baby 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 dinner-salad to crave!
Roasting cauliflower is my favorite way to cook it — the high heat of the oven brings out the natural sweetness of cauliflower, giving it a nutty, smoky flavor. The bonus is that the golden, nutty florets make a fantastic salad. They pair so well with the bold Mediterranean flavors I love.
Plus, I’m a fan of roasted cauliflower’s crispy edges and tender bite, totally different than the charms of uncooked cauliflower. By the way, if you love the bite of raw cauliflower, you need to check out this fresh, crunchy broccoli and chopped cauliflower salad with tangy vinaigrette.
BOLD, BRIGHT, CRAVEABLE!
- A dinner-worthy salad: Roasted cauliflower salad makes a meal, with a hearty base of veggies and cooked grains combined with chickpeas and a creamy, tangy dressing.
- The dressing is key: Blended with tahini, garlic, lemon, and a touch of honey, the sweet, bright-tasting dressing ties all the ingredients together.
- Secret to success: Toss the salad and serve warm or at room temperature for the best texture and flavor.
The key ingredients
- Cauliflower: For four servings, use one head of fresh cauliflower, which weighs about 2 pounds, or 4-5 cups of florets. Cut them into roughly the same size so they roast evenly.
- Chickpeas: These wonderful little legumes add heft, and especially when they’re roasted, a satisfying contrast of creamy and crunchy texture.
- Farro: I recommend pearled farro, which cooks in about 20 minutes. It has a toasty flavor and a pleasant chewy texture that absorbs the flavors of the salad without becoming mushy.
- Arugula: A few handfuls of arugula add their distinctive, peppery taste to this salad. Add them and toss with the salad just before serving to preserve their texture.
- Green onion: Chopped scallions make it easy to add a bright, zesty punch to any salad. I use them liberally and often.
- Feta cheese: This briny, creamy cheese adds that little somethin-somethin extra. I can’t resist how the crumbles soften slightly into the warm salad.
- Tahini dressing: I don’t usually add sweetener to tahini dressing (I use this classic lemon-tahini dressing recipe as a starting point), but after testing both versions, I decided that just a little bit of honey balances very nicely with the other components.
Recipe steps — and tips for success!
How to roast the cauliflower: Spread seasoned cauliflower florets on a rimmed baking sheet in one layer. Tip: Overcrowding the pan will cause the cauliflower to steam rather than brown. A medium-size pan (about 12×5-inches) is my pick. Roast at 450F for 15 minutes, stirring the florets once, then add drained chickpeas. Tip: I don’t skimp on the amount of olive oil. Using plenty of oil is the best way to crisp and caramelize the veggies. Put the pan back in the oven until the cauliflower and chickpeas are golden, with scattered crispy bits and charred edges (my favorite part!).
Toss the cauliflower, chickpeas, green onions and cooked farro in a bowl with a small amount of the dressing to keep it from getting soggy. Tip: Cool the roasted cauliflower slightly before assembling the salad so the arugula doesn’t wilt. Gently toss the salad with fresh herb leaves, arugula and feta. Serve with extra lemon tahini dressing on the side for personal drizzling!
Roasted Cauliflower Salad with Chickpeas and Farro
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!
Equipment
Ingredients
Honey-Lemon Tahini Dressing
- ¼ cup tahini paste
- ¼ cup cold water
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 tablespoon honey, or maple syrup
- 1 tablespoon olive oil
- 1 chopped garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon cayenne pepper
Cauliflower salad
- 1 head cauliflower, (about 2 pounds) sliced into 2-inch florets
- ¼ cup olive oil
- Kosher salt
- ¼ teaspoon crushed red pepper
- 1 15-ounce can chickpeas, drained, or 1½ cups home-cooked chickpeas
- 1 cup cooked farro, (see my farro cooking instructions in the notes below)
- ½ cup chopped green onions, (3-4), including the green tops
- 1 loose cup picked fresh parsley and cilantro leaves
- ½ cup crumbled feta cheese
- 2-3 cups baby arugula
Instructions
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.
Karen’s Notes and Tips
- To make ahead, store roasted cauliflower and chickpeas separately from the greens, cheese and dressing. Assemble the salad just before serving for the best texture.
- To cook farro: Bring a saucepan (3-4 quarts) of water to a boil. Add a big pinch of salt — this seasons the grains inside and out. Boil about 20 minutes, until the grains appear plumped. Taste test! The farro should be soft with a slight chew in the center. Cooked farro will keep refrigerated up to 5 days.
- Alternative grains: Instead of farro, substitute with 1 cup of other cooked grains, such as quinoa, pearl couscous, or short grain brown rice.
Nutrition
Calories: 399kcal | Carbohydrates: 29g | Protein: 10g | Fat: 30g | Saturated Fat: 6g | Sodium: 562mg | Potassium: 639mg | Fiber: 6g | Sugar: 8g | Vitamin A: 617IU | Vitamin C: 77mg | Calcium: 178mg | Iron: 2mg
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.