Roasted Cauliflower Tahini Salad
A Late-Summer Discovery I first made this Roasted Cauliflower Tahini Salad on a humid late-summer evening when the farmer’s market was exploding with pomegranate seeds and little bags of bright green parsley. It felt like a recipe born out of that exact moment: the crunchy, browned edges of roasted cauliflower, the nutty silk of tahini,…
A Late-Summer Discovery
I first made this Roasted Cauliflower Tahini Salad on a humid late-summer evening when the farmer’s market was exploding with pomegranate seeds and little bags of bright green parsley. It felt like a recipe born out of that exact moment: the crunchy, browned edges of roasted cauliflower, the nutty silk of tahini, and those jewel-like pomegranate seeds that crack in your mouth. It reminds me a little of the time I riffed on a roasted beet and sweet potato salad but with a sturdier, brassier personality — cauliflower takes the heat and keeps its composure.
The Ingredient Lineup
I never like listing ingredients like a recipe card because they come to life when you talk about them, but for this one you’ll want to have on hand: 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), 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), Fresh parsley (chopped), Toasted pumpkin seeds or pine nuts, Pomegranate seeds. Those little additions at the end — parsley, toasted pumpkin seeds or pine nuts, and pomegranate seeds — are what turn it from "roasted veg" into a salad that people ask for seconds of.
If you like salads with roasted vegetables, you might also enjoy the texture play in this amazing quinoa roasted veggie salad I sometimes make when I want something heartier.
Roasting, Dressing, and Assembly
The way I teach friends to make this is conversational: first I Preheat and Prepare the Cauliflower by setting the oven to about 425 degrees Fahrenheit. Cut that head into florets so there’s a mix of bite-size pieces and a few larger chunks to get those caramelized edges. Drizzle with 2 tablespoons olive oil and give it a toss so everything is gleaming.
Then I Season the Cauliflower. Sprinkle on 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and a good pinch of Salt and black pepper (to taste). I always say don’t be shy with the smoked paprika; it adds warmth and a little color. Tip: pat the florets dry with a towel if they’re wet from rinsing — a dry surface roasts instead of steams, and you’ll hear that satisfying sizzle when they hit the pan.
Next, Roast the Cauliflower on a baking sheet in a single layer so the pieces can brown instead of crowding and steaming. It takes about 25 to 30 minutes, depending on your oven and the size of the pieces. I flip them halfway so both sides develop those brown bits. How do you know when it’s done right? You want deep golden-brown edges and a tender center that still has a little bite. It should smell toasty and slightly sweet, like caramelized vegetables — that aroma is one of my favorites in the kitchen.
While the cauliflower is roasting, Make the Tahini Dressing. In a small bowl whisk together ¼ cup tahini, 2 tablespoons lemon juice (freshly squeezed), and 1 tablespoon maple syrup or honey. Add 1 small garlic clove (minced) and a pinch of Salt (to taste). Tahini can seize up when it meets liquid, so I slowly add 1 –2 tablespoons warm water (to thin, as needed) until the dressing becomes smooth and pourable but still luxurious. Another little trick I use: if the tahini is too thick or bitter, a splash more lemon or a touch more sweetener balances it out.
When the cauliflower is out of the oven and still warm, I Assemble the Salad by drizzling a little of the tahini dressing over the florets and tossing gently so everything gets kissed, not drowned. Scatter chopped Fresh parsley over the top, sprinkle Toasted pumpkin seeds or pine nuts for crunch, and finish with a generous handful of Pomegranate seeds for that pop of color and tartness. Serve and Enjoy while the cauliflower is still slightly warm; the contrast between warm roasted veg and cool seeds and herbs is what makes this dish sing.
A Few Things I’ve Learned Along the Way
I have a handful of small habits that change this salad from good to unforgettable. First, always toast the pumpkin seeds or pine nuts in a dry skillet for two to three minutes until they smell nutty; the extra toasty flavor lifts the whole salad. Second, don’t skimp on the lemon juice in the tahini dressing — freshness brightens the tahini’s earthiness. Third, if you’re making this ahead, roast the cauliflower and keep it separate from the seeds and pomegranate until just before serving so nothing loses its texture.
If I’m short on time, I’ll roast the cauliflower a day ahead and reheat it quickly in a hot oven so it regains some crispness. Leftovers store well: put the roasted cauliflower and dressing in separate airtight containers in the refrigerator and they’ll keep for 3 to 4 days. When you’re ready to eat, warm the cauliflower briefly and toss with the dressing and garnishes. That way you still get the contrast of textures.
Small Changes I Sometimes Make
I like to keep this salad flexible. Some nights I swap maple syrup for honey when I have it on hand, or add a pinch more garlic powder to the cauliflower if I want a savory edge. If you’re craving an even heartier salad, stirring in a cup of cooked quinoa turns it into a satisfying main; it’s a riff that reminds me of the grains-and-roast salads I make all autumn, like the fall harvest salad with roasted butternut squash I make when squash shows up at the market.
Two quick variations: for a smoky, Middle Eastern vibe add a pinch of ground cumin to the cauliflower and top with chopped cilantro instead of parsley. For a creamier, more indulgent version mix a spoonful of Greek yogurt into the tahini dressing. What to serve it with? It’s brilliant alongside grilled chicken, a simple pan-seared fish, or even tucked into pita with a smear of additional tahini. I often make it as part of a spread for friends — some flatbread, olives, and a simple grain salad — and it always disappears fast.
There have been times this dish saved a dinner party. Once my oven conked out halfway through and I pan-roasted the florets on the stovetop in a heavy skillet; they came out charred and beautiful and everyone swore they liked this version best. That’s another tip: don’t panic if the method changes — the flavors are forgiving.
Conclusion
If you want another perspective on roasted cauliflower with lemon-tahini finishing, I like to compare notes with the Roasted Cauliflower Salad Recipe – Budget Bytes as a helpful reference for variations and inspiration: Roasted Cauliflower Salad Recipe – Budget Bytes.
Roasted Cauliflower Tahini Salad
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- Cut the cauliflower head into florets into a mix of bite-size pieces and larger chunks.
- Drizzle the cauliflower with olive oil and toss to coat.
- Sprinkle smoked paprika, garlic powder, salt, and black pepper over the cauliflower.
- Pat the florets dry with a towel if they are wet from rinsing.
- Place the cauliflower pieces on a baking sheet in a single layer.
- Roast for 25 to 30 minutes, flipping halfway, until golden-brown and tender.
- In a small bowl, whisk together tahini, lemon juice, and maple syrup or honey.
- Add minced garlic and a pinch of salt.
- Slowly add warm water until the dressing is smooth and pourable.
- Drizzle some tahini dressing over the warm roasted cauliflower and toss gently.
- Scatter chopped parsley, sprinkle pumpkin seeds or pine nuts, and top with pomegranate seeds.
- Serve immediately while warm.
