Roasted Cauliflower Salad

This salad is not just a side dish; it's a celebration of wholesome ingredients that dance together in a harmonious medley. The roasting process imparts a delightful crunch to both the cauliflower and chickpeas, creating a satisfying and hearty base for the salad. The juicy and sweet pomegranate seeds provide a burst of color and a delightful burst of sweetness, creating a playful contrast to the savory roasted components.

Roasted Cauliflower Salad

Elevate your salad experience with this Roasted Cauliflower Salad—a symphony of flavors and textures that marries the robust essence of roasted cauliflower and chickpeas with the freshness of cilantro and the vibrant burst of pomegranate seeds.
This salad is a testament to the beauty of simple, wholesome ingredients coming together in perfect harmony. 🥗✨
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Salad
Cuisine American
Servings 4


  • 1 baking sheet
  • 1 large mixing bowl
  • 1 serving bowl (or 4 individual salad plates or bowls)


  • 1 head cauliflower (cut into florets)
  • 1 can chickpeas (15 oz) drained and rinsed
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt and pepper
  • fresh cilantro leaves (chopped)
  • 1 pomegranate (seeds)
  • Lemon wedges for serving (optional)


  • Preheat Oven: preheat your oven to 425°F (220°C).
  • Prepare Cauliflower and Chickpeas: in a large bowl, toss cauliflower florets and chickpeas with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated.
  • Roast in Oven: spread the cauliflower and chickpeas on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until the cauliflower is golden brown and the chickpeas are crispy.
  • Assemble Salad: allow the roasted cauliflower and chickpeas to cool slightly. Transfer them to a serving bowl. Add fresh cilantro and pomegranate seeds. Toss gently to combine.
  • Serve: serve the Roasted Cauliflower Salad at room temperature, garnished with additional cilantro and lemon wedges if desired.


  • If fresh pomegranates aren't available, you can use pre-packaged pomegranate seeds from the produce section.
  • Feel free to adjust the spice levels, add a drizzle of tahini or a sprinkle of feta cheese for additional flavor complexity.
Keyword Cauliflower salad, Dairy free, gluten free, Vegan

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

BonAppetitStudio© Copyright 2024. All rights reserved.