Indulge in the vibrant flavours and textures of this Chopped Cauliflower Salad—a delicious blend of roasted cauliflower, crisp cucumber, juicy pomegranate seeds, and toasty hazelnuts, all tossed in a creamy tahini dressing. Bursting with freshness and wholesome ingredients, this salad is a perfect addition to any meal or a satisfying standalone dish.
I love making a big batch of this salad and keeping it in the fridge to eat over the week!
Looking for other delicious salads that store great in the fridge? You'll love this Sweet Potato Rainbow Salad or my Leek and Feta Pasta Salad.
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Why you need to make this Chopped Cauliflower Salad
Nutrient-Rich Ingredients: Packed with vitamins, minerals, and antioxidants, this salad offers a bounty of health benefits from the cauliflower, cucumber, pomegranate seeds, and parsley, making it a nutritious choice for supporting overall well-being.
Flavourful and Satisfying: The combination of roasted cauliflower, crunchy hazelnuts, and sweet-tart pomegranate seeds creates a delicious flavours and textures that will leave you feeling fully satisfied.
Versatile and Customisable: This salad can be easily adapted to suit your taste preferences or dietary needs. Swap out ingredients, adjust seasoning, or add protein like grilled chicken or chickpeas for a hearty meal that's tailored to your liking.
Ingredients
Everything you'll need for this Chopped Cauliflower Salad
- Cauliflower: Provides a hearty base for the salad, rich in fiber and vitamins C and K.
- Lebanese cucumber: Adds crunch and freshness to the salad, along with hydration and a boost of vitamins and minerals.
- Pomegranate seeds: Bursting with antioxidants, vitamins, and fiber, pomegranate seeds add a juicy pop of flavour and colour to the salad.
- Hazelnuts: Toasty hazelnuts lend a nutty crunch and richness to the dish, while also offering healthy fats, protein, and antioxidants.
- Pearl couscous: Adds a hearty and satisfying element to the salad, providing complex carbohydrates.
- Sumac: A tangy spice that enhances the flavour of the roasted cauliflower, adding depth and complexity to the dish.
- Tahini: Provides creaminess and nuttiness to the dressing, enhancing its richness and flavour.
- Maple syrup: Adds a touch of sweetness to balance the tanginess of the dressing without overpowering other flavours.
- Dijon mustard: Offers a tangy kick.
- Lemon zest and juice: Adds refreshing citrusy notes, brightening up the dish and complementing other flavours.
- Garlic: Provides a savory depth of flavour, enhancing the overall complexity of the dressing.
- Sea salt: Enhances flavour and balances sweetness.
- Water: Adjusts the consistency of the dressing and helps achieve the desired thickness.
See recipe card for quantities.
Instructions
Full recipe is further down the page
Hint: Adjust the consistency of the tahini dressing by adding more water if needed to achieve your desired thickness.
Substitutions
- Pearl couscous: Replace with quinoa or bulgur for a gluten-free option, or use regular couscous if pearl couscous is unavailable.
- Hazelnuts: Substitute with almonds, walnuts, or pine nuts for a different nutty flavor and texture.
- Pomegranate seeds: If pomegranate is out of season or unavailable, dried cranberries or raisins can be used as a sweet-tart alternative.
Storage
Refrigeration: Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. Keep the dressing separate and drizzle it over the salad just before serving to prevent it from becoming soggy.
Tahini Dressing: The tahini dressing can be stored in an airtight container in the refrigerator for up to 5-7 days. If the dressing thickens in the fridge, you can thin it out with a little water and give it a stir before using.
Prepared Salad: Once dressed, the salad is best enjoyed immediately to maintain its crispness and flavor. However, if you need to store dressed salad leftovers, it's best to keep them refrigerated in an airtight container and consume within 1-2 days.
Related
Looking for other recipes like this? Try these:
Chopped Cauliflower Salad
Ingredients
- 1 cauliflower head chopped into 1 inch pieces
- 1 Lebanese cucumber finely chopped
- ½ pomegranate seeds aka seeds from half a pomegranate
- ½ cup parsley finely chopped
- ⅓ cup hazelnuts roughly chopped and toasted
- 2 tablespoon olive oil
- 2 teaspoon sumac
- sea salt
- ½ cup pearl couscous
- 1 tablespoon salted butter
- 1 cup water
- pepper
Creamy Tahini Dressing
- ½ cup tahini
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- ½ lemon zest
- 1 garlic clove minced
- 1 lemon juice
- ½ teaspoon sea salt
- ¼ cup water
Instructions
- Preheat oven to 200C and line a baking tray with baking paper.
- Add cauliflower to the baking tray with the olive oil, sumac, salt and pepper and toss then bake for 15 - 20 minutes or until cooked and crispy.
- Meanwhile bring a pan or pot to medium heat with the butter. Once the butter has just melted, add the couscous and toss to ensure all the couscous is covered in butter. Let it brown and get toasty in the butter for 3 - 5 minutes, stirring occasionally.
- Add the water to the pan with an extra pinch of salt then cover with a lid and let it slowly cook for 8 - 10 minutes or until just cooked and all the liquid is absorbed. Set aside.
- Whisk together all of the creamy tahini dressing ingredients. Depending on the consistency of your tahini you may need to add an extra couple of tablespoons of water. You want a semi runny consistency but not watery.
- Once the cauliflower is cooked, assemble the salad by adding cauliflower, cucumber, hazelnuts, couscous, pomegranate, and parsley to a large bowl.
- Pour over the dressing, mix that through and enjoy!
Lyndee
This receipt and the Chopped Haloumi salad are my two favorites! I love the various flavors that come together in this dish!
Maggie
This is a fantastic salad recipe. Adding it to my lunch rotation! So delicious.
Sarah
Thank you so much!! x