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Cauliflower gets two things from a very hot oven: Caramelized edges and a deep, almost nutty sweetness you can’t fake any other way. This warm salad builds on roasted florets and crisped chickpeas piled over farro, peppery arugula, and crumbled feta, pulled together with a honey-lemon tahini dressing that’s sharp, creamy, and just barely sweet. It’s substantial enough to be dinner.

A vibrant roasted cauliflower salad featuring cooked farro, chickpeas, greens, and crumbled feta, all garnished with cilantro. Accompanied by a napkin, a small bowl of beige sauce, a dish of herbs, and extra crumbled feta on the side for added flavor.

High heat is what makes this work — 450°F quickly evaporates moisture, concentrates the natural sugars, and produces those brown, charred edges that taste nothing like steamed cauliflower. The florets hold their texture under dressing, which is what makes roasted cauliflower such a good salad base in the first place.

If you want that same vegetable in a completely different direction, this broccoli and cauliflower salad with tangy vinaigrette is worth a look.

This salad works as a meal: Farro adds real substance — the grains absorb the dressing without turning mushy, and together with the chickpeas, they turn roasted cauliflower into a satisfying dinner.
The dressing: With tahini, garlic, lemon juice, and just enough honey to keep it from tasting sharp. Blending rather than whisking makes a noticeably creamier result — it’s worth the extra 30 seconds.

The key ingredients

Cauliflower: I tested the recipe using one medium head, about 2 pounds, which gives you 4–5 cups of florets — the right amount for four servings without crowding the pan. Cut them into pieces of roughly equal size so they roast at the same rate and you don’t end up with some burnt and some underdone.
Farro: Use pearled farro, which cooks in about 20 minutes and holds its shape with the dressing without getting mushy. It has a nutty, slightly wheaty flavor that works well with the brightness of the tahini and lemon.
Tahini dressing: I don’t usually add sweetener to tahini dressing (I use this classic lemon-tahini dressing recipe as a starting point), but I found that a small amount of honey softens the edge without making it sweet. Start with the recipe as written, then adjust lemon and salt to your taste.

Overhead view of ingredients on a light surface: chopped cauliflower on a cutting board, bowls of chickpeas, fresh greens, cooked farro, chopped green onions, red pepper flakes, and crumbled cheese.

Recipe steps and tips

Spread the seasoned florets in a single layer on a rimmed baking sheet — crowding them causes steaming, not browning, and you lose those caramelized edges entirely. A quarter sheet pan (about 13×9 inches) is the right size for one head of cauliflower.
Roast at 450°F for 15 minutes, stirring once halfway through, then add the chickpeas. Don’t be shy with the olive oil — it’s what drives the browning and crisps the chickpeas.
Put the pan back in the oven until the cauliflower and chickpeas are golden, with scattered crispy bits and charred edges (my favorite part!).

Transfer the roasted cauliflower and chickpeas to a large bowl and cool for about 10 minutes — hot vegetables will wilt the arugula instantly and steam the farro so it absorbs all the dressing. Add the farro, green onions, and 2-3 tablespoons of dressing and toss to combine.
Add the arugula and herbs last, folding them in gently. Crumble the feta over the top. Extra dressing on the table is not optional.