Roasted Cauliflower Tahini Salad
This roasted cauliflower tahini salad is exactly that—a warm, satisfying winter salad that brings together tender roasted vegetables, nutty tahini, and a touch of zesty brightness.
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk or fork
- Measuring cups and spoons
- Sharp Knife
- Cutting board
- Serving bowl or platter
Ingredients
For the Roasted Cauliflower:
- 1 large head of cauliflower cut into florets
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Tahini Dressing:
- ¼ 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 garlic clove minced
- Salt to taste
Optional Toppings:
- Fresh parsley chopped
- Toasted pumpkin seeds or pine nuts
- Pomegranate seeds
Instructions
Preheat and Prepare the Cauliflower
- Preheat your oven to 425°F (220°C).
- Wash and thoroughly dry the cauliflower, then cut it into bite-sized florets.
- Spread the florets on a large baking sheet in a single layer.
- Pro Tip: Make sure the florets aren’t overcrowded—giving them space helps them roast evenly and develop golden, crispy edges.
Season the Cauliflower
- Drizzle the olive oil over the cauliflower.
- Sprinkle smoked paprika, garlic powder, salt, and black pepper.
- Toss everything gently with your hands or a spatula until each floret is evenly coated.
- Pro Tip: Use your hands to toss—the warmth helps the spices stick and ensures even coverage.
Roast the Cauliflower
- Place the baking sheet in the preheated oven.
- Roast for 25–30 minutes, flipping halfway through, until the cauliflower is tender and lightly golden.
- Remove from the oven and let it cool slightly while you prepare the dressing.
- Pro Tip: If you like a slightly charred flavor, leave the florets a few extra minutes—just keep an eye so they don’t burn.
Make the Tahini Dressing
- In a small mixing bowl, combine tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt.
- Whisk together until creamy.
- Slowly add 1–2 tablespoons of warm water, whisking continuously until the dressing reaches a pourable consistency.
- Pro Tip: Whisk continuously when adding water to prevent lumps and get a perfectly smooth tahini dressing.
Assemble the Salad
- Place the roasted cauliflower in a large serving bowl.
- Drizzle the tahini dressing over the top and toss gently until each floret is coated.
- Sprinkle with chopped parsley, toasted seeds, or pomegranate seeds if using.
Serve and Enjoy
- Serve warm as a cozy veggie dinner, or let it cool slightly for a refreshing winter salad.
- Pair it with grains, leafy greens, or enjoy it on its own for a nourishing, healthy tahini salad experience.
Notes
Nutritional Value (Per Serving)
- Calories: 210
- Protein: 6g
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 5g
- Sugars: 5g
- Sodium: 180mg
- Vitamin C: 70% DV
- Iron: 8% DV