Roasted Cauliflower Salad

Easy, Warm Vegan Roasted Cauliflower Salad with Orzo and Roasted Red Peppers in a basil pesto tahini sauce. This salad recipe makes me fall in love with cauliflower all over again. Version 2

Cauliflower is my favorite vegetable to eat!

But, I also realize that I use it mostly in Indian cooking

Its one of those veggies that can work in all kinds of cuisines, so, I put it in this orzo salad recipe….

… and I can’t believe how delicious it turned out!

Tips for making these roasted cauliflower salad

– If you have the time, make the basil pesto at home.  Use my basil pesto recipe (you can skip the scallions just for this time 🙂 ).

– If you don’t have time, the store bought (affiliate link) vegan basil pesto in a bottle will work so well in this recipe.  I recommend staying away from the tube version

– The tahini can also be homemade or get the store bought recipe.  If you use the store bought recipe, adjust the water depending on the thickness of the tahini

– Cut the cauliflower florets as small as possible. They will roast faster and its easier to eat with a spoon.  I recommend using a (affiliate link) cauliflower cutting knife for a very easy experience.

– You can make the roasted cauliflower salad ahead of time, and add the basil pesto tahini when ready to serve

– This recipe includes a big batch of basil pesto tahini.  You won’t use all of it, so, the rest can be refrigerated for up to 2 weeks and used in any pasta recipe

– I only used a half of red bell pepper, but, it would be ok to use the whole red pepper.  Roast the whole bell pepper, cut it open, de-seed it and then dice. Any leftover veggies can be put into a homemade pickles recipe.

Why I love this Roasted Cauliflower Salad

I have never tried putting pesto and cauliflower together before.  So, when I was experimenting with this roasted cauliflower salad recipe, I fell in love with the combination.  I think that explains why I had a string of new and old pesto recipes on my blog.

The part I love about being a food blogger is that I get to experiment with all kinds of ingredients that, instinctively, may not go well together.  However, after experimenting with them, they turn into a delicious fusion recipe.

So, trust me, basil pesto and tahini make for a very creamy good fusion recipe.  This sauce was perfect way to coat the roasted cauliflower and orzo.

It also made me appreciate cauliflower in a whole new way.  I think this is a great way to change up the same old cauliflower. You can also make a cheesy roasted cauliflower which makes kids eat this veggie.

Related: Have you tried my Paneer Pizza recipe.

More ingredients to add to this salad

– Roasted or steamed broccoli

– Capers (as garnish)

– Red onions (diced)

– Roasted chickpeas

– Butternut Squash

– Arugula, spinach, kale or any other greens (cooked)

Easy cauliflower recipes

After you have tried this roasted cauliflower salad, I recommend you try some of my other favorites.  Which one is your favorite?

• One Skillet cauliflower and vegan sausage
• Cauliflower Rice Biryani
• Broccoli and Cauliflower Soup
• Sweet and Sour Vegetables
• Cauliflower curry (fair warning, this was one of my very early recipes.  The images are really bad, but, the recipe is delicious 🙂 )

Orzo is a fan favorite ingredient

• Stuffed poblanos casserole with lentils and orzo
• Stuffed Portobello with mushrooms
• Orzo Soup recipe

Roasted Cauliflower Salad With Orzo in a Basil Pesto Tahini Sauce

Rini

A quick, easy roasted cauliflower salad recipe with orzo and roasted red pepper.  Served with a basil pesto tahini sauce

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Italian, Mediterranean

Servings 6 Servings

Calories 357 kcal

Ingredients

  

1x2x3x

For the Basil Pesto Tahini (See Notes)

• 1 cup basil pesto
• ¼ cup tahini
• 2½ Tbsp maple syrup
• 1 tsp ginger powder
• 1 tsp orange zest optional
• ½ cup water
• 2 tsp extra virgin olive oil optional, use only if the basil pesto is dry

For the Roasted Cauliflower Salad

• ½ cauliflower Choose a small cauliflower
• 1 cup orzo uncooked
• ½ red bell pepper
• 1 tsp extra virgin olive oil
• 1 tsp oregano
• parsley for garnish

Instructions

 

• Preheat oven to 450°
  
• In a bowl, cut the cauliflower into small florets
  
• Add the oil and oregano to the bowl, mix well
  
• Spread the cauliflower florets on a baking tray
  
• Wrap the bell pepper in aluminum foil and place it on the same baking tray
  
• Place baking tray in oven
  
• Roast cauliflower and bell pepper for 20-25 minutes until the cauliflower has browned
  
• Remove from the oven and let them cool
  
• While the veggies are roasting, cook the orzo pasta
  
• In a blender, add all the ingredients for the basil pesto tahini
  
• Blend on low until all the ingredients are blended
  
• Set aside a half cup of the basil pesto tahini and refrigerate the remaining sauce
  
• Open the roasted bell pepper foil and remove the skin from the pepper
  
• Dice the bell pepper finely
  
• In a pan, add the cooked orzo, roasted cauliflower, bell pepper and the basil pesto tahini sauce
  
• Set the heat to medium and gentle mix all the ingredients
  
• Cook for no more than 4 minutes
  
• Turn off heat and serve immediately
  

Notes

– Nutrition info is approximate

– This recipe makes about 1.5cups of the basil pesto tahini.  However, I only used about  1/2 cup of it.  Refrigerated the rest and will use it up in 2 weeks

 

Nutrition

Calories: 357kcal

Keyword How to roast cauliflower, Vegan cauliflower salad

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Version 1 of this recipe

Occasionally, I will go back into older recipes and update them for SEO purposes and just to refresh them, especially the images.

Today’s roasted cauliflower salad recipe got a complete overhaul of the old recipe.  I added a few more ingredients to the recipe and removed the turmeric.  The updated version is more wholesome and hearty.

This recipe was originally published on August 31st, 2015 at 12:03am.  You can see the full old recipe by clicking here to go to the Wayback Machine.

This recipe is so versatile.  It works as a quick lunch recipe, main course meal or a side dish.  How do you plan to use this roasted cauliflower salad?

P/S: if you try the new roasted cauliflower salad recipe, be sure to rate it below in the comments.  I always love hearing about your experiences with my recipes.