Tahini Cauliflower Salad



Serving size

about 1 cup
30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

Tahini Cauliflower Salad


2 tsp. Olive oil
1 head large (6-7 inch dia.) Cauliflower, raw (cut into small flowerets)
2 Tbsp. Pine nuts
1 15 ounce can Canned no salt added chickpeas (drained and rinsed)
2 Tbsp. Fresh parsley (coarsely minced)
2 Tbsp. Tahini
1/2 lemon yields Lemon juice
1/2 tsp. Salt
1 to taste Black pepper


Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil to the pan and swirl to coat.

Add the cauliflower.

Toss well to coat and place the pan in the oven.

Roast the cauliflower for about 15 to 20 minutes. Toss about every 4 to 5 minutes.

After the cauliflower has been roasting for ten minutes add the pine nuts to the pan to roast.

While the cauliflower is roasting mix together the garbanzo beans, parsley, tahini, lemon juice, salt and pepper.

Fold together until well blended.

Remove the cauliflower from the oven and place in the bowl.

Toss well and let cool for about 5 minutes.

Place the salad in the refrigerator to chill for about an hour.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I had a variation of this salad at a restaurant. The dish was on the menu with this same title, Tahini Cauliflower Salad, and the description sounded so good. Creamy tahini with roasted cauliflower and pine nuts paired with lemon and chickpeas. However, the dish was terrible. Far too salty and greasy and definitely too lemony.

"Cauliflower is nothing but cabbage with a college education."

Mark Twain