27/05/2026
Roasted Cauliflower Tahini Salad 🥗✨
I had this salad at the local markets in Narrabeen and was obsessed, so I wanted to recreate something similar at home.
This roasted cauliflower tahini salad is quick, easy and packed with flavour — ready in just 30 minutes. The tender roasted cauliflower paired with creamy tahini dressing creates a satisfying salad perfect for lunch or dinner. 💛
INGREDIENTS
* 1 large head of cauliflower
* 2 tablespoons olive oil
* 1 teaspoon smoked paprika
* ½ teaspoon garlic powder
* Salt and black pepper
* ¼ cup tahini
* 2 tablespoons lemon juice
* 1 tablespoon maple syrup or honey
* 1 –2 tablespoons warm water
* 1 small garlic clove
* Salt
* Fresh parsley
* Toasted pumpkin seeds or pine nuts
* Pomegranate seeds
Method
1. Preheat your oven to 425°F (220°C).
2. Wash and thoroughly dry the cauliflower, then cut it into bite-sized florets.
3. Spread the florets on a large baking sheet in a single layer.
4. Drizzle the olive oil over the cauliflower.
5. Sprinkle smoked paprika, garlic powder, salt, and black pepper.
6. Toss everything gently with your hands or a spatula until each floret is evenly coated.
7. Place the baking sheet in the preheated oven.
8. Roast for 25–30 minutes, flipping halfway through, until the cauliflower is tender and lightly golden.
9. Remove from the oven and let it cool slightly while you prepare the dressing.
10. In a small mixing bowl, combine tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt.
11. Whisk together until creamy.
12. Slowly add 1–2 tablespoons of warm water, whisking continuously until the dressing reaches a pourable consistency.
13. Place the roasted cauliflower in a large serving bowl.
14. Drizzle the tahini dressing over the top and toss gently until each floret is coated.
15. Sprinkle with chopped parsley, toasted seeds, or pomegranate seeds if using.
16. Serve warm as a cozy veggie dinner, or let it cool slightly for a refreshing winter salad.
