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Roasted Cauliflower & Tahini Salad : Roasted Cauliflower Tahini Salad Easy Creamy and Healthy Recipe

Roasted Cauliflower & Tahini Salad

A comforting and vibrant salad featuring roasted cauliflower tossed in a creamy lemon tahini dressing, perfect as a side dish or light meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Cauliflower
  • 1 large head cauliflower cut into bite sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • salt and freshly ground black pepper to taste
For the Lemon Tahini Dressing
  • ½ cup tahini good quality, smooth and runny
  • ¼ cup fresh lemon juice from about 1–2 lemons
  • ¼ cup cold water plus more to thin if needed
  • 1 clove garlic minced or grated
  • 1 tablespoon maple syrup or honey optional, for a touch of sweetness; use maple for vegan
  • ½ teaspoon salt or to taste
For Assembly & Garnish
  • 1 (15 ounce) can chickpeas rinsed and drained
  • ½ cup fresh parsley roughly chopped
  • ¼ cup fresh mint leaves roughly chopped
  • ¼ cup toasted pumpkin seeds or sunflower seeds (for crunch)
  • pomegranate seeds optional, for a jewel like burst of sweetness
  • a pinch red pepper flakes optional, for a hint of heat

Equipment

  • Baking sheet
  • - Mixing bowls
  • - Whisk
  • skillet,

Method
 

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss your cauliflower florets with the olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
  3. Spread the cauliflower in a single, even layer on the prepared baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until the cauliflower is tender and beautifully browned at the edges.
  4. While the cauliflower is roasting, make the dressing. In a medium bowl, whisk together the tahini, fresh lemon juice, minced garlic, maple syrup (if using), and salt.
  5. Start adding the cold water, one tablespoon at a time, whisking continuously until it transforms into a smooth, creamy, and pourable dressing.
  6. Once the cauliflower is roasted to perfection, let it cool for just a few minutes on the pan. In a large serving bowl, gently combine the warm roasted cauliflower, the rinsed chickpeas (if you're using them), and about half of your fresh parsley and mint.
  7. Drizzle about half of the lemon tahini dressing over the cauliflower mixture and toss gently to coat everything. Transfer the salad to a serving platter or individual bowls. Drizzle the remaining dressing on top.
  8. Sprinkle generously with the remaining fresh herbs, the toasted pumpkin seeds, pomegranate seeds, and a little pinch of red pepper flakes if you like a whisper of heat. Serve immediately.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 4gSodium: 200mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 80mgCalcium: 80mgIron: 2mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven for 5-7 minutes or serve chilled.
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