Cauliflower Salad
Updated Apr 14, 2026
Easy raw cauliflower salad with a tahini dressing, chickpeas, red pepper, and fresh mint. Simple to make and satisfying enough for lunch.
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Cauliflower Salad is soo Good!
I know raw cauliflower is not everyone’s first choice, but it is genuinely one of my favorite vegetables to eat raw. The florets have a great crunch that holds up instead of going soft, and this cauliflower salad recipe uses a tahini lemon dressing with cumin and dried mint that completely transforms it. It sounds like a lot of components, but it comes together fast. The chickpeas add protein and make it feel like an actual meal instead of just a side.
I keep coming back to this raw cauliflower salad because it tastes even better after it sits for a bit. The cauliflower softens slightly in the dressing without losing that crunch, and by the time you add the chickpeas, red pepper, red onion, and fresh mint, the whole thing just works.
Happy Cooking!
– Yumna
Cauliflower Salad Ingredients
- Cauliflower: Cut into small, bite-sized florets so the dressing gets into every piece. The recipe calls for about 6 cups, which is roughly one medium head. Smaller pieces pick up more dressing and soften a little faster during the marinating step. For a shortcut, buy a bag of pre-cut florets. Fresh only, frozen cauliflower will be too soft and watery for this salad. If you prefer a less crunchy texture, you can also use roasted cauliflower as the base instead.
- Chickpeas: One 15-ounce can, drained and rinsed well. Rinsing removes the starchy liquid so it does not water down the dressing. Cooked lentils are a good swap; use about 1½ cups. If using dried chickpeas, see How to Cook Chickpeas.
- Red pepper, red onion, and fresh mint: One red pepper and a quarter of a red onion, both chopped. Chop the red onion fairly small, so you get a little bite in each forkful without it being overpowering. Add the fresh mint right before serving; cilantro or parsley both work as swaps. Add Kalamata olives or toasted nuts like almonds or pumpkin seeds if you want more texture.
- Cauliflower salad dressing: Lemon juice, extra-virgin olive oil, tahini, cumin, dried mint, salt, and pepper. Whisk everything together before adding the cauliflower so it is fully combined. Tahini can seize up when it first hits the lemon juice, just keep whisking, and it will smooth out. If your tahini is very thick, a splash of water loosens it. Add a clove of crushed garlic to the dressing if you want a more savory flavor.
How to Make Cauliflower Salad
Cauliflower Salad Recipe
Simple cauliflower salad with chickpeas, tahini lemon dressing, and fresh mint. Raw cauliflower holds up well and tastes even better after it sits. Great for meal prep.
Video
Ingredients
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 3 tablespoons tahini
- 1 teaspoon cumin
- ½ teaspoon dried mint
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 medium head cauliflower cut into about 6 cups bite-sized florets
- 1 (15-ounce) can chickpeas drained and rinsed
- 1 red pepper chopped
- ¼ red onion chopped
- ¼ cup fresh mint chopped
Instructions
- Place lemon juice, olive oil, tahini, cumin, mint, salt and pepper in a large bowl and whisk to combine.
- Add the cauliflower and toss with the dressing to coat. Set aside to allow the cauliflower to soften with the dressing.
- Add the chickpeas, red peppers, red onions, and fresh mint on top and toss to combine.
Notes
My Top Tip: Allowing your cauliflower to sit in the dressing for a few minutes will help it soften, cut the raw flavor, and make it much tastier. You can dice the onion and red pepper while you wait!
Storage: Store your leftover cauliflower salad in an airtight container in the refrigerator up to 3 days. Stir it well before serving.
Nutrition
Serving: 1serving, Calories: 120kcal, Carbohydrates: 7g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 171mg, Potassium: 300mg, Fiber: 2g, Sugar: 2g, Vitamin A: 537IU, Vitamin C: 58mg, Calcium: 33mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Turn it into a grain bowl. Spoon everything over a base of quinoa or couscous and add a jammy egg on top.
- Stuff it into pita. This cauliflower salad holds up well inside a homemade pita with a drizzle of extra tahini; it makes a great lunch.
- Add a creamy element. A few spoonfuls of hummus stirred into the dressing makes it richer and thicker, or just serve hummus on the side for dipping.
Recipe Tips
- Don’t use too much cauliflower. Measure out 6 cups of florets. More than that, and the dressing gets spread too thin, and the whole salad tastes underseasoned.
- Let the cauliflower sit in the dressing first. Toss it with the dressing and give it a few minutes before adding the other ingredients. The acid softens the cauliflower slightly and takes the edge off the raw flavor.
- Cut the florets bite-sized. Small, even pieces are easier to eat and absorb more dressing. You shouldn’t need a knife and fork to get through this salad.
- Serve at room temperature. The flavors are brighter and more pronounced when it’s not straight from the fridge. Take it out 10-15 minutes before serving. Give it a good stir first; the dressing settles as it sits.
Serving Ideas
- Serve with protein. This cauliflower salad is such a great side along with a quinoa burger, crispy air fried tofu bites, or grilled chicken thighs.
- Pair with a sandwich. I like tuna melt, a grilled chicken sandwich, or a chickpea burger.
Comments
I wish there was a way to give this more than five stars. I had something similar once in a restaurant years ago and this was even better, and that was a 10! I made it as it is written with no modifications. I did double the dressing as I knew I’d use in on other things. So simple! Ate it several times during the week but did keep all the toppings in a separate container. I gave it a quick 15 sec zap in the microwave to bring it to room temp. Have another cauliflower on the counter for round 2! I’ll be adding some chickpeas for some added protein, too.
Wow thank you so much, Kimberly!! So happy you liked it!! Love that you’re adding even more protein too, that’s great.
Think I could steam cauliflower to al dented? Mom has trouble with eating tough veg. Or does it get soft with dressing?
Yes, I think you could blanch the cauliflower until it reaches a suitable texture, then proceed with the recipe as written.
Is there a print and save option for your recipes please?
Thanks
Mary
Hi Mary! Yes, if you hover over the thumbnail image of the recipe on the recipe card you will see a print icon pop up. Hope this helps!
What is tahini?
It’s a paste made from sesame!