Roasted Cauliflower Salad

Name: Roasted Cauliflower Salad
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 large head cauliflower (cut into small florets); 1 large red onion (chopped); 2 tablespoons olive oil; 1 teaspoon cumin; ½ teaspoon paprika; ½ teaspoon salt; ½ teaspoon black pepper; 4-5 dates (pitted and chopped); ¼ cup fresh parsley (chopped); ¼ cup toasted pine nuts (or almonds); ¼ cup crumbled feta cheese; 3 tablespoons tahini; 3 tablespoons lemon juice; 1 tablespoon olive oil; 1 garlic clove (minced); ¼ teaspoon salt; ¼ teaspoon black pepper; 1-2 tablespoons water

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Roasted cauliflower salad on a platter garnished with extra feta and parsley and dressing nearby.

My Roasted Cauliflower Salad is So Good!

I used to think salads had to have lettuce—until my mid-twenties when I realized they absolutely don’t! That discovery changed everything for me.

Lettuce can feel uninspired, turn soggy if you’re meal-prepping, and sometimes make eating it feel like a chore. Since then, I have skipped the leafy greens every now and then in favor of leaf-free salads like this roasted cauliflower salad.

Roasting the cauliflower brings out its natural sweetness and gives it a nutty, caramelized flavor that’s milder than fresh cauliflower. So, if you’re trying to eat more cauliflower, cruciferous vegetables, or just more vegetables, try roasting them and tossing them in my tangy tahini dressing. It’s a warm sweet salad that you’ll want to have all winter long and won’t feel like a bore or a chore!

Ingredients You’ll Need

Ingredients for recipe: tahini, lemon, feta, dates, spices, toasted pine nuts, red onion, oil, parsley, and cauliflower.

For the Salad

Cauliflower: Cut it into small florets so it roasts evenly, need help check out my tutorial on how to cut a head of cauliflower. If you want to try a different veggie, Air fryer broccoli or even roasted Brussel sprouts are great substitutes.
Red Onion: Yellow onion or shallots can work, though the flavor will be slightly different.
Olive Oil: Avocado oil is a good alternative if needed, really any oil with a high smoke point will work.
Cumin & Paprika: If you don’t have regular paprika, smoked paprika or chili powder can be used.
Salt & Black Pepper: Adjust to taste.
Dates: I like to use Medjool dates, but any variety will work. If dates aren’t available, raisins or dried cranberries can be used.
Parsley: Cilantro could be used as an alternative, but does have more punch in the flavor department.
Toasted Pine Nuts or Roasted Almonds: Swap with walnuts, pistachios, or even sunflower seeds if needed.
Feta Cheese: Goat cheese or a plant-based feta alternative works for dietary restrictions.

For the Dressing

Tahini: Stir it really well to make sure all the oil is mixed in. If you’re out of tahini, cashew butter or almond butter could work, though the flavor will be different.
Lemon Juice: Freshly squeezed if you can. If you only have bottled that will work.
Olive Oil: Avocado oil can also be used here.
Garlic: Use fresh minced garlic for the best flavor. If you don’t have fresh, ¼ teaspoon garlic powder could work.
Salt & Black Pepper: Adjust based on personal taste.
Water: Used to thin the dressing to your desired consistency. Only add 1 tablespoon at a time until pourable.

Popular Additions

Herbs and Spices: Sprinkle 1 teaspoon of za’atar or ½ teaspoon of sumac over the roasted cauliflower.
Extra Veggies: Toss in 1 cup of roasted sweet potatoes or 1 cup of drained and rinsed chickpeas for added heartiness and texture.
Protein Boost: Make it a main dish by adding 1 cup of grilled chicken tenders or cooked quinoa for extra protein.

How to Make a Roasted Cauliflower Salad

Cauliflower florets and diced onion coated in spices and oil on a baking sheet before roasting. — **Step 1:** Add the cauliflower and onion to a sheet pan. Drizzle with olive oil and season with cumin, paprika, salt, and pepper.

Veggies after roasting. — **Step 2:** Roast in the oven, stirring halfway through, until golden and tender.

Tahini dressing ingredients in a bowl before mixing. — **Step 3:** In a small bowl, combine tahini, lemon juice, olive oil, garlic, salt, and pepper.

Dressing after whisking. — **Step 4:** Whisk until smooth, add a little water, and whisk until the consistency is pourable.

Roasted cauliflower, dates, parsley, feta and nuts layered in a wide shallow bowl or serving platter. — **Step 5:** Add the roasted cauliflower, chopped dates, parsley, feta cheese, and toasted nuts to a bowl.

Pouring dressing over salad in a bowl. — **Step 6:** Drizzle the dressing over the salad toss to combine.

My Best Roasted Cauliflower Salad Tips

Toast the pine nuts in the oven with the cauliflower: I’m all about making things more efficient where possible, so while you can toast the pine nuts in the oven on a separate tray or on the stove in a pan, you can also just push aside the cauliflower mixture and toast them on the same pan with the cauliflower during the last 5 minutes of cooking.
Don’t Crowd the Pan: Spread the cauliflower and onions in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, which you can still use but we want that golden caramelization for added flavor.
Make the Dressing Smooth: Whisk the tahini dressing well and add water gradually until it reaches a pourable consistency. It should coat the back of a spoon without being too thick.
Save the dressing for serving: This way, you can retain the crispness of the cauliflower florets without weighing them down with the dressing too early.

Roasted cauliflower and onion salad in a large serving bowl with tahini dressing being poured over.

What to Serve

Recipe Help & Common Questions

How do I store this roasted cauliflower salad?

Store the salad in an airtight container in the refrigerator for up to 3 days. For best results, keep the dressing separate and add it just before serving to avoid soggy cauliflower.

My cauliflower is mushy instead of tender. How can I prevent this?

Mushy cauliflower usually results from overcooking or steaming due to too much moisture. Pat the florets dry before roasting, and don’t cover the pan. Stick to the recommended roasting time, checking for doneness at 25 minutes.

My tahini dressing turned out oily. What happened?

If your tahini dressing separates and looks oily, it’s likely the tahini wasn’t stirred well before measuring. Tahini tends to separate in the jar, so stir it well to incorporate the oil and solids before using. You can also whisk the dressing longer or use a blender to emulsify it.

Roasted cauliflower salad on a platter garnished with serving set resting on platter nearby.

More Cauliflower Recipes:

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