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Roasted Cauliflower Tahini Salad

A flavorful and nutritious salad featuring roasted cauliflower, a creamy tahini dressing, and vibrant toppings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 large head cauliflower (cut into florets)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
For the Tahini Dressing
  • ¼ cup tahini Use high-quality 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)
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 bite-sized florets for even roasting.
Seasoning
  1. Toss the florets in a large bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper. Arrange them on a baking sheet in a single layer.
Roasting
  1. Roast for 25-30 minutes until golden brown, flipping once halfway through.
Dressing Preparation
  1. Whisk together tahini, lemon juice, maple syrup, minced garlic, and salt in a small bowl. If it’s too thick, add warm water one tablespoon at a time until you reach a dressing-like consistency.
Assembling
  1. In a large bowl, combine the roasted cauliflower with the tahini dressing and toss gently. Add in chopped parsley, toasted pumpkin seeds or pine nuts, and pomegranate seeds.
Serving
  1. Transfer the salad to a serving platter or individual bowls. Drizzle with additional tahini if desired.

Notes

This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for 2-3 days. The tahini dressing may thicken when chilled.