Roasted Cauliflower Salad with Harissa Dressing
Warm roasted cauliflower and chickpeas tossed with fresh parsley and cilantro, dressed in a bright lemon-harissa vinaigrette with plump raisins. Cumin seeds add depth to charred florets in this vegetarian Mediterranean-inspired salad.
Ingredients
- 1 lemon, juiced
- 3 tablespoons raisins
- 1 tablespoon harissa, Tunisian hot chili sauce
- 1 head cauliflower, separated into bite-sized florets
- 2 cups chickpeas, cooked
- 1 sweet onion, sliced thin
- 1 tablespoon grape seed oilolive oil1:1neutral
higher smoke point alternative
- 1 teaspoon cumin seeds
- ½ cup fresh Italian parsley, loosely packed, finely chopped
- ½ cup fresh cilantro, loosely packed, finely chopped
- sea salt, to taste(optional)
Instructions
- 1
Preheat oven to 400F and prepare a large baking sheet.
- 2
Combine lemon juice, raisins, and harissa in a small bowl and set aside.
- 3
Toss cauliflower florets, chickpeas, sliced onion, grape seed oil, and cumin seeds on the baking sheet until coated.
- 4
Roast for 30 minutes, rotating once, until cauliflower tops are lightly blackened. Cool.
- 5
Transfer roasted vegetables to a large bowl with parsley, cilantro, and the raisin mixture with its liquid.
- 6
Toss to coat, season with sea salt to taste, and serve.
Tips
Watch cauliflower closely during roasting; blackening adds depth but avoid burning.
Soaking raisins in lemon juice and harissa softens them while infusing the dressing with flavor.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently or serve cold.
Prepare components separately: roast vegetables up to 1 day ahead, chop herbs and store in damp paper towels, keep dressing separate. Assemble just before serving to maintain texture.
Serve warm or at room temperature as a side dish or light lunch.
Common Mistakes
Do not skip rotating the pan halfway through roasting to avoid uneven charring and undercooking.
Do not add salt to the roasted vegetables before mixing with the dressing; add only at the end to avoid over-salting.