Description
This Roasted Cauliflower Salad is a hearty, nutrient-packed dish featuring crispy roasted cauliflower, fresh greens, and a tangy tahini dressing. A satisfying vegan salad perfect for lunch, meal prep, or a light dinner that’s bursting with flavor and texture. Keyword: roasted cauliflower salad
Ingredients
Units
Scale
- :
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 cups mixed greens or arugula
- 1/2 red onion, thinly sliced
- 1/4 cup toasted almonds or pine nuts
- 1/4 cup dried cranberries or raisins
- 1/4 cup fresh parsley, chopped
- For the Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 small garlic clove, minced
- 2–3 tablespoons water (to thin)
- Salt, to taste
Instructions
- :
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets with olive oil, cumin, paprika, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, until golden and tender.
- Meanwhile, prepare the tahini dressing by whisking all ingredients together until smooth. Add water to reach desired consistency.
- In a large bowl, combine roasted cauliflower, greens, red onion, nuts, dried fruit, and parsley.
- Drizzle with tahini dressing and toss gently to combine.
- Serve immediately or chill slightly before serving.
Notes
- :
- Add cooked quinoa or chickpeas to boost protein content.
- Use sunflower seeds or pumpkin seeds for a nut-free option.
- Best enjoyed fresh but can be stored in the fridge (undressed) for 2–3 days.
Nutrition
- Calories: 260
- Sugar: 7g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
