Spicy Roasted Cauliflower Salad

The Spicy Roasted Cauliflower Salad is a vibrant and hearty dish that brings together charred cauliflower, crispy chickpeas, and fluffy quinoa, all tossed in a zesty spicy tadka. This salad is perfect for any occasion, whether it’s a casual weeknight dinner or a festive gathering. The unique combination of flavors and textures makes it both satisfying and refreshing, ensuring that it stands out on your table.

Why You’ll Love This Recipe

• Flavor-packed: The spicy tadka dressing infuses the salad with rich flavors, making each bite exciting.
• Nutritious: Packed with veggies, protein from chickpeas, and whole grains from quinoa, this salad is a healthy choice.
• Quick to prepare: With minimal prep time and simple cooking steps, you can whip this up in under an hour.
• Versatile: Great as a main dish or side, this salad suits various meals and dietary preferences.
• Make-ahead friendly: Prepare ingredients in advance for an easy assembly when you’re ready to eat.

Tools and Preparation

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

Essential Tools and Equipment

• Baking sheets
• Pot with lid
• Mixing bowl
• Measuring cups and spoons

Importance of Each Tool

• Baking sheets: These provide the perfect surface for roasting vegetables evenly, ensuring they become nicely charred.
• Pot with lid: This is essential for cooking quinoa perfectly; it traps steam to keep it fluffy and moist.

Ingredients

For the Base

• 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

For the Dressing

• 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: Preheat the Oven

Preheat your oven to 425°F (220°C). Line two medium trays with parchment paper to make clean-up easier.

Step 2: Cook the Quinoa

1. Combine 3/4 cup dry quinoa with 1 1/2 cups water in a pot.
2. Add a large pinch of salt.
3. Bring to a boil over high heat, then reduce to medium-low heat.
4. Partially cover the pot and cook undisturbed for 10-12 minutes until water is absorbed.
5. Turn off the heat but leave the pot covered for an additional 10 minutes to steam.

Step 3: Roast the Vegetables

1. Spread chopped cauliflower florets, chickpeas, and red onion on prepared baking trays.
2. Drizzle generously with olive oil and sprinkle with kosher salt; toss to coat well.
3. Roast in the oven for about 25-30 minutes until cauliflower is charred and chickpeas are crispy.

Step 4: Assemble the Salad

In a large mixing bowl, combine cooked quinoa with roasted vegetables along with minced cilantro and mint.

Step 5: Prepare the Dressing

In the same pot used for quinoa:
1. Add olive oil and spices set over medium-high heat.
2. Heat until bubbling and fragrant (about 1 minute).
3. Carefully stir in lemon juice and honey; mix well.

Step 6: Combine Everything

Pour dressing over salad mixture; gently toss to combine all ingredients evenly. Adjust salt if necessary before serving warm!

How to Serve Spicy Roasted Cauliflower Salad

Spicy Roasted Cauliflower Salad is a versatile dish that can be enjoyed in various ways. Whether served as a main course or a side, its vibrant flavors and textures make it a delightful addition to any meal.

As a Main Course

• A hearty meal: Enjoy the salad on its own for a filling vegetarian option. The combination of quinoa, chickpeas, and roasted veggies provides plenty of protein and fiber.

With Grilled Chicken

• Add protein: Pair the salad with grilled chicken for an extra boost of protein. The spices in the salad complement the smoky flavor of the chicken perfectly.

As a Lunch Bowl

• Meal prep friendly: Pack leftovers into lunch bowls for a nutritious workday meal. The flavors develop even more after sitting overnight, making it even tastier.

On a Bed of Greens

• Fresh and light: Serve the salad on a bed of fresh greens like spinach or arugula. This adds an extra crunch and freshness to each bite.

With Flatbreads

• Perfect pairing: Accompany the salad with warm flatbreads or pita for scooping. This makes for an enjoyable eating experience.

How to Perfect Spicy Roasted Cauliflower Salad

To ensure your Spicy Roasted Cauliflower Salad turns out delicious every time, follow these simple tips.

• Use fresh ingredients: Always opt for fresh vegetables and herbs for the best flavor and nutrition.
• Don’t skip roasting: Roasting enhances the natural sweetness of cauliflower and onions. Make sure they are charred for added depth.
• Adjust spice levels: Feel free to modify the amount of cayenne pepper based on your heat preference. Start with less if you’re unsure!
• Let quinoa rest: After cooking, let your quinoa sit covered to achieve that fluffy texture. This step is crucial.
• Experiment with herbs: While cilantro and mint are great choices, don’t hesitate to try other herbs like parsley or dill for different flavor profiles.
• Serve warm: For the best taste experience, serve the salad while it’s still warm. This way, the flavors meld beautifully.

Best Side Dishes for Spicy Roasted Cauliflower Salad

Pairing side dishes with your Spicy Roasted Cauliflower Salad can elevate your meal further. Here are some fantastic options:

1. Grilled Chicken Skewers: Marinate chicken pieces in spices and grill them until juicy and tender. They complement the salad’s flavors perfectly.

2. Quinoa Pilaf: A seasoned quinoa pilaf with nuts and dried fruits adds texture and sweetness that pairs well with spicy elements.

3. Hummus Platter: Serve alongside a variety of hummus flavors with fresh veggies and pita chips for dipping. It’s a great way to add creaminess.

4. Roasted Sweet Potatoes: Their natural sweetness contrasts nicely with the spices in the salad while adding more nutrients to your plate.

5. Cucumber Yogurt Dip: A refreshing dip made from yogurt, cucumber, garlic, and mint balances out the spice from the salad beautifully.

6. Tabbouleh Salad: This fresh herb salad made from bulgur wheat, tomatoes, parsley, and lemon juice complements the roasted flavors well while adding brightness.

7. Stuffed Bell Peppers: Fill bell peppers with rice or grain mixtures for added heartiness that matches beautifully with your main dish.

8. Vegetable Samosas: These flaky pastries filled with spiced potatoes and peas offer an exciting crunch that pairs wonderfully with your warm salad.

Common Mistakes to Avoid

To make the best Spicy Roasted Cauliflower Salad, it’s essential to avoid common pitfalls that can ruin your dish.

• Not Prepping Ingredients Properly: Ensure all vegetables are cut uniformly for even cooking. This prevents some pieces from burning while others remain undercooked.
• Overcrowding the Baking Sheet: If too many ingredients are on one tray, they will steam instead of roast. Use multiple trays if needed for better caramelization.
• Ignoring Spice Measurements: Adjust spices carefully. Adding too much cayenne can overpower the salad. Start with less and add more to taste.
• Skipping the Resting Time for Quinoa: Letting quinoa sit after cooking is crucial for fluffiness. Don’t skip this step; it makes a significant difference in texture.
• Serving Cold Instead of Warm: This salad is best enjoyed warm. If you let it cool completely, it may lose some flavor and texture. Serve immediately after mixing.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It stays fresh for up to 3 days in the fridge.

Freezing Spicy Roasted Cauliflower Salad

• Freeze in a freezer-safe container.
• Best consumed within 1 month for optimal flavor.

Reheating Spicy Roasted Cauliflower Salad

• Oven: Preheat to 350°F (175°C) and heat for about 10-15 minutes until warmed through.
• Microwave: Heat in short intervals, stirring in between, until hot.
• Stovetop: Warm in a skillet over medium heat, adding a splash of water or broth to prevent sticking.

Frequently Asked Questions

Here are some common questions about the Spicy Roasted Cauliflower Salad.

Can I use different grains in the Spicy Roasted Cauliflower Salad?

Yes! You can substitute quinoa with brown rice or even couscous for variety.

How spicy is the Spicy Roasted Cauliflower Salad?

The heat primarily comes from cayenne pepper. Adjust the amount based on your spice preference.

Can I prepare this salad ahead of time?

While best served warm, you can prep components ahead and assemble right before serving for freshness.

What can I add to customize my Spicy Roasted Cauliflower Salad?

Feel free to add other veggies like bell peppers or zucchini, or switch herbs for different flavors!

Final Thoughts

The Spicy Roasted Cauliflower Salad is not just delicious but also versatile. It combines textures and flavors that make it an exciting dish for any meal. You can customize it easily by adding your favorite vegetables or adjusting the spices to suit your taste. Give this recipe a try; you won’t be disappointed!

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: 50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in the vibrant and nutritious Spicy Roasted Cauliflower Salad, a delightful mix of charred cauliflower, crispy chickpeas, and fluffy quinoa, all enhanced with a zesty tadka dressing. This salad is perfect for any occasion, from casual dinners to festive gatherings. The combination of flavors and textures creates a satisfying dish that stands out on your table. With its hearty ingredients and bold spices, this salad is not only delicious but also a healthy choice packed with protein and fiber.

---

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
• 1 handful of mint leaves, finely minced
• 1 handful of cilantro leaves, finely minced
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F (220°C). Line baking trays with parchment paper.
2. Cook quinoa by combining it with 1 1/2 cups water and a large pinch of salt in a pot; boil then reduce to medium-low heat, partially cover, and cook undisturbed for 10-12 minutes.
3. Turn off the heat but leave the pot covered for an additional 10 minutes to steam.
4. Spread chopped cauliflower florets, chickpeas, and red onion on prepared baking trays. Drizzle generously with olive oil and sprinkle with kosher salt; toss to coat well.
5. Roast in the oven for about 25-30 minutes until cauliflower is charred and chickpeas are crispy.
6. In a large mixing bowl, combine cooked quinoa with roasted vegetables along with minced cilantro and mint.
7. In the same pot used for quinoa, add olive oil and spices set over medium-high heat. Heat until bubbling and fragrant (about 1 minute).
8. Carefully stir in lemon juice and honey; mix well.
9. Pour dressing over salad mixture; gently toss to combine all ingredients evenly. Adjust salt if necessary before serving warm!

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 3g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 9g
• Protein: 9g
• Cholesterol: 0mg