Roasted Cauliflower and Tahini Salad

Jane Crompton

This vibrant and nutrient-packed salad is inspired by Middle Eastern flavors, bringing together roasted cauliflower with creamy tahini dressing, fresh herbs, and crunchy nuts. The contrast of textures and the balance between nutty, lemony, and savory elements make this dish both satisfying and refreshing. It’s perfect as a light meal or as a flavorful side dish.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Cuisine Middle Eastern

Servings bowls

Calories 274 kcal

Equipment

Baking sheet
Mixing bowls
Whisk
Knife

Ingredients

For the Roasted Cauliflower:

1 head cauliflower cut into small florets
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon salt adjust to taste
0.5 teaspoon freshly ground black pepper

For the Tahini Dressing:

3 tablespoons tahini well-stirred
2 tablespoons lemon juice freshly squeezed
1 clove garlic minced
2 tablespoons water adjust to desired consistency
1 tablespoon olive oil
0.5 teaspoon salt

For the Salad:

0.5 cup pomegranate seeds optional but adds a sweet contrast
0.25 cup toasted almonds roughly chopped
0.25 cup fresh parsley chopped
0.25 cup mint leaves chopped

Instructions

Roast the Cauliflower: Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated. Spread them onto a lined baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown and tender.
Prepare the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, minced garlic, water, olive oil, and salt until smooth. If the dressing is too thick, add a little more water to reach the desired consistency.
Assemble the Salad: Once the roasted cauliflower has cooled slightly, transfer it to a serving bowl. Drizzle with the tahini dressing and gently toss. Garnish with pomegranate seeds, toasted almonds, parsley, and mint.

Notes

Chef’s Tips:

For extra depth of flavor, add a pinch of sumac or a drizzle of pomegranate molasses.
The salad can be served warm or at room temperature.
If making ahead, store components separately and assemble before serving.

Nutrition

Calories: 274kcalCarbohydrates: 17gProtein: 7gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.003gSodium: 634mgPotassium: 667mgFiber: 6gSugar: 6gVitamin A: 698IUVitamin C: 81mgCalcium: 95mgIron: 2mg

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