Gluten-Free Side Dish: Roasted Cauliflower Salad

There’s something truly magical about roasting cauliflower: its edges caramelize, flavors deepen, and its mildness becomes a blank canvas for bold accents. This roasted cauliflower salad with tahini takes that canvas and adorns it with pomegranate seeds, fresh herbs, shallots, pine nuts, and a creamy tahini drizzle. It transforms humble cauliflower into a side dish that commands attention.

What makes this salad especially compelling is how it carries gluten-free side dish credentials naturally—no grains, no glazes, and no hidden wheat-based thickeners. Each element—from the nutty tahini sauce to the tangy vinegar and honey—supports a clean, accessible profile. Because it’s free from gluten by default, it’s an ideal accompaniment for mains in gluten-free or plant-based meals.

In the modern dining world, side dishes are no longer afterthoughts. They can elevate a plate, tell a flavor story, and provide textural contrast. This cauliflower salad does just that. It marries warmth and crunch, bitter greens and sweet jewels of fruit, creamy sauce and herbaceous brightness. Whether you’re serving it alongside roasted meats, plant-based proteins, or as part of a vegetable-forward spread, it adds sophistication without fuss.

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Roasted Cauliflower Salad with Tahini

Recipe Details

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

Cauliflower Salad Ingredients

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

How to Make Cauliflower Salad

1. Make the cauliflower: Preheat oven to 350 degrees.
2. Break the cauliflower into large florets and toss with olive oil and salt.
3. Spread out in a single layer on two baking sheets and roast in oven for 20 to 25 minutes, or until golden.
4. Make the sauce: Meanwhile, whisk together all the ingredients for the tahini sauce. Taste to adjust seasoning.
5. Assemble the salad: Toss together roasted cauliflower with mint and parsley leaves and shallots.
6. Top with pomegranate seeds and pine nuts. Drizzle with tahini sauce.

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Roasted Cauliflower Salad Nutrition Facts

*Estimated per serving (recipe yields 6 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/6 of salad
Calories	≈ 400 kcal
Protein	≈ 14 g
Carbs	≈ 30 g
Sugar	≈ 15 g
Fiber	≈ 8 g
Fat	≈ 21 g

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Cauliflower Salad Variations & Tips

• Alternate nuts/seeds: Use toasted almonds, walnuts, or sunflower seeds instead of pine nuts for cost or flavor adaptation.
• Use different herbs: Swap or mix mint and parsley with cilantro, basil, or dill according to season or preference.
• Roast in spice mix: Toss cauliflower with smoked paprika, cumin, or za’atar before roasting for added dimension.
• Fruit swap: Use fresh pomegranate, dried cranberries, or chopped citrus segments in place of pomegranate seeds for variation.
• Make vegan sweetener swap: Replace honey in the sauce with maple syrup or agave to keep entirely plant-based.
• Lemon boost: Add fresh lemon zest or extra juice before serving to brighten the dish.
• Serve warm or cold: Right out of the oven or cooled — both bring different textures and appeal.

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Best Cauliflower Salad Pairings

• Grilled or roasted meats: Chicken, lamb, pork, or fish—this cold/hot salad adds contrast.
• Grain bowls: Use as a topping over quinoa, millet, or rice (for non–gluten-free crowds) to create hearty bowls.
• Plant-based proteins: Lentil loaf, baked tofu, chickpea patties — the salad adds texture and brightness.
• Simple greens or arugula salad: Drizzle leftover tahini sauce over greens for cohesion on the plate.
• Crusty gluten-free bread: Use to mop up sauce or serve as a base under the salad.
• Light white wine or rosé: Something crisp to complement the nutty and herbal flavors.

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When to Make Cauliflower Salad

• Holiday meals and festive dinners: A showy, colorful side that holds its own on a buffet.
• Summer BBQs or warm-weather parties: Serve as a vegetable-forward side that can stay out at room temp.
• Plant-based dinner parties: A crowd-pleasing dish compatible with vegan and gluten-free menus.
• Weeknight meals: Roast the cauliflower ahead and toss just before serving to speed dinner prep.
• Potlucks and shared meals: Travels well in a dish, stays vibrant and flavorful.
• Gourmet side plate days: When you want your sides to look and taste elevated without fuss.

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