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roasted cauliflower tahini salad 2026 04 17 170613 683x1024 1

Roasted Cauliflower Tahini Salad

A delicious and healthy salad made with roasted cauliflower and creamy tahini dressing, perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 large head large head of cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • Salt and black pepper (to taste)
For the Tahini Dressing
  • 0.25 cup tahini
  • 2 tablespoons lemon juice (freshly squeezed)
  • 1 tablespoon maple syrup or honey
  • 1-2 tablespoons warm water (to thin, as needed)
  • 1 small clove garlic (minced)
  • Salt (to taste)
For Serving
  • Fresh parsley (chopped)
  • Toasted pumpkin seeds or pine nuts
  • Pomegranate seeds

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Cut the cauliflower into small florets and place them on a baking sheet.
  2. Drizzle olive oil over the cauliflower. Sprinkle smoked paprika, garlic powder, salt, and black pepper on top. Toss everything together until the cauliflower is well-coated.
Cooking
  1. Roast the cauliflower in the oven for about 25-30 minutes, or until it is golden brown and tender, stirring halfway through the cooking time.
  2. In a bowl, mix tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt to create the tahini dressing.
  3. Add warm water a little at a time to achieve a smooth, pourable consistency.
Assembly
  1. Let the roasted cauliflower cool for a few minutes. In a large bowl, combine roasted cauliflower, chopped parsley, and a handful of pomegranate seeds. Drizzle the tahini dressing over everything and toss gently.
Serving
  1. Serve the salad warm or at room temperature, topped with toasted pumpkin seeds or pine nuts for extra crunch.

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Drizzle a little more tahini dressing or lemon juice before serving if the salad seems dry.