Shaved Cauliflower Salad w Lemon Tahini Dressing

22 50 600
Ingredients Minutes Calories
Prep Cook Servings
15 min 35 min 4
Shaved Cauliflower Salad w Lemon Tahini Dressing
Health Highlights


1 medium head Cauliflower
1 cup Kale (deveined, chopped)
1/2 small Red onion
2 tbsp Extra virgin olive oil
1 pinch Salt
1 dash Black pepper
1/2 bunch Parsley, fresh
1/4 cup Pumpkin seeds (pepitas)
1/4 cup hulled Sunflower seeds
6 date pitted Medjool date
1/3 cup Tahini (Lemon Tahini Dressing)
1/3 cup Water, filtered (Lemon Tahini Dressing)
1/4 cup Lemon juice (Lemon Tahini Dressing)
2 clove Cloves (Lemon Tahini Dressing)
1/2 tsp Cumin (Lemon Tahini Dressing)
1 dash Cayenne pepper (Lemon Tahini Dressing)
1 dash Salt (Lemon Tahini Dressing)
1 can (15oz) Chickpeas, canned, drained (Spiced Chickpeas)
1 tbsp Olive Oil, Extra Virgin (Spiced Chickpeas)
1 dash Paprika, smoked (Spiced Chickpeas)
1 dash Garlic powder (Spiced Chickpeas)
1 dash Cayenne pepper (Spiced Chickpeas)


Preheat oven to 400F.

Thinly shave the cauliflower on a mandolin or use a knife to cut into shaved pieces then place them in a bowl. 

Slice the red onion into 1/4-inch strips and place them in the bowl with the cauliflower.

Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt and pepper, then place on baking sheet lined with parchment paper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve. 

Devein and chop the kale and set aside. 

Remove the pits from the dates and chop into little pieces.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat. 

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed and chopped).

To build the salad, combine the roasted cauliflower and red onions in a bowl with the spiced chickpeas, kale and chopped parsley. Add pumpkin seeds, sunflower seeds and dates to the salad then drizzle the lemon tahini dressing over top and toss to combine. 

Serve warm or cold. 


Nutrition Facts

Per Portion

Calories 600
Calories from fat 284
Calories from saturated fat 39
Total Fat 32 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 10.8 g
Monounsaturated Fat 13.7 g
Cholesterol 0
Sodium 521 mg
Potassium 1184 mg
Total Carbohydrate 69 g
Dietary Fiber 16.6 g
Sugars 32 g
Protein 18.0 g

Dietary servings

Per Portion

Fruit 0.4
Meat Alternative 1.7
Vegetables 4.1

Energy sources