Budget Bytes · by Beth Moncel★ 4.7 (254)
Roasted Cauliflower Salad
NUTRITION · PER SERVING50M COOK
CAL 18%·PRO 23%
CARBS 30G33% OF CAL
9G FIBER7G SUGAR14G OTHER
FAT 23G60% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of roasted cauliflower and spiced chickpeas with red onions, dressed in tangy lemon tahini. It's nutritious and satisfying enough for a light main course.
mainsaladbeans🍪 sheet pan🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 head cauliflower ($3.12)
- 1/2 red onion ($0.94)
- 2 Tbsp olive oil ($0.22)
- Salt and Pepper to taste ($0.05)
- 1/2 bunch parsley* ($0.45)
- 1/3 cup tahini ($2.04)
- 1/3 cup water ($0.00)
- 1/4 cup lemon juice** ($0.18)
- 2 cloves garlic, minced ($0.08)
- 1/2 tsp cumin ($0.05)
- 1/4 tsp cayenne ($0.03)
- 1/4 tsp salt ($0.02)
- 1 15oz. can chickpeas ($0.94)
- 1 Tbsp olive oil ($0.22)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp garlic powder ($0.03)
- 1/8 tsp cayenne ($0.02)
At a glance
PER SERVING · TIME 50M
CAL 18%·PRO 23%
CARBS 30G33% OF CAL
9G FIBER7G SUGAR14G OTHER
FAT 23G60% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 679mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 748mg
- Calcium
- 130mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 679MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.