A Creative Roasted Cauliflower Salad Guaranteed to Wow Dinner Guests

January 18th, 2016

When it’s drizzled in a creamy tahini sauce and topped with pomegranate seeds and fresh herbs, roasted cauliflower suddenly goes from simple to showy. Your guests will never know how quickly it came together.

Roasted Cauliflower Salad With Tahini

Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes


For the cauliflower
4 heads cauliflower
2 tablespoons olive oil
1 teaspoon salt

For the tahini sauce
1/2 cup tahini
3 tablespoons lemon juice
1 tablespoon champagne vinegar
3 cloves garlic, minced
1/4 cup honey
1 teaspoon sea salt
1/4 cup filtered water

For the garnish
1 cup mint leaves
1 cup parsley leaves
3 shallots, thinly sliced
1 cup pomegranate seeds
1/4 cup pine nuts


Make the cauliflower
Preheat oven to 350 degrees.

Break the cauliflower into large florets and toss with olive oil and salt. Spread out in a single layer on two baking sheets and roast in oven for 20 to 25 minutes, or until golden.

Make the sauce
Meanwhile, whisk together all the ingredients for the tahini sauce. Taste to adjust seasoning.

Assemble the salad
Toss together roasted cauliflower with mint and parsley leaves and shallots. Top with pomegranate seeds and pine nuts. Drizzle with tahini sauce.

Editor’s Note: Four heads of cauliflower might seem like a lot, but when roasted, it greatly reduces in size. If you prefer smaller portions, this salad could also feed up to eight people as a side dish. 

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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