Roasted Cauliflower Salad

Yumna Jawad

Updated Feb 12, 2026

5 from 1 vote

This roasted cauliflower salad is really easy to make. The oven does practically all the work, and the creamy tahini dressing is so good!

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Prep Time 25 minutes
Servings 6 servings
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Roasted Cauliflower Salad.
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My Roasted Cauliflower Salad is So Good!

I already have a raw cauliflower salad, so this roasted cauliflower salad recipe is for when I want something a little warmer and more substantial. Roasting the cauliflower with cumin and paprika gives it deeper flavor and a softer texture that feels more like a full dish. Dates, feta, and toasted nuts balance it out, and the tahini lemon dressing ties everything together without making it heavy. I like serving it slightly warm or at room temperature. This roasted cauliflower salad works just as well on its own as it does next to grilled chicken or air fryer salmon.

Roasted Cauliflower Salad Ingredients

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

For the Salad

  • Cauliflower: Look for a medium-sized head of cauliflower with as few blemishes as possible. Cut the florets evenly so they roast at the same rate. Pre-cut florets work if you’re short on time. Here are a few tips for cutting cauliflower!
  • Red Onion: I love the flavor of red onion in this salad, but you can sub in a yellow onion or a shallot if you like.
  • Olive Oil: I prefer the taste of olive oil with this roasted cauliflower salad, but avocado oil will taste good, too!
  • Seasoning: To flavor this salad, I like to use salt, black pepper, cumin, and paprika. If you don’t have regular paprika, smoked paprika or chili powder will do.
  • Sweet & texture add-ins: Dates, fresh parsley, toasted pine nuts or almonds, feta cheese.
    If you don’t have dates, golden raisins work. Walnuts or pistachios can replace the pine nuts or almonds. The feta can be omitted to keep it dairy-free.
  • Tahini dressing: Tahini, lemon juice, olive oil, garlic, salt, pepper, water. Stir the tahini well before measuring, since it separates in the jar. Add water slowly to reach a pourable consistency. Fresh lemon juice works best here.

How to Make 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, then add a little water, and continue to 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, and toss to combine.
Roasted cauliflower salad recipe.

Roasted Cauliflower Salad Recipe

Author: Yumna Jawad
5 from 1 vote
A roasted cauliflower salad made with cumin, paprika, sweet dates, toasted nuts, feta, and a creamy tahini dressing.
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Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Servings6 servings
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Ingredients
 
 

For the Salad

  • 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

For the Dressing

  • 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

Instructions

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Add the cauliflower and onion to the baking sheet. Drizzle with olive oil and season with cumin, paprika, salt, and pepper.
  • Toss well with your hands to combine. Spread in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender. Let it cool slightly.
  • Meanwhile, in a small bowl or jar, combine tahini, lemon juice, olive oil, garlic, salt, and pepper. Whisk until smooth, then add 1 tablespoon of water at time and whisk until the consistency is pourable. Set aside.
  • In a large serving bowl, layer the roasted cauliflower, chopped dates, parsley, feta cheese and toasted nuts. Drizzle the dressing over the salad, toss and serve warm or at room temperature.

Equipment

Notes

My Top Tip: Don’t over-crowd your pan! Do your best to spread your cauliflower and onions in a single layer on the baking sheet. Over-crowding will cause them to steam instead of roast (so you won’t get that golden caramelization flavor).
Storage: Store your salad in an airtight container in the refrigerator for up to 3 days. If possible, keep the dressing separate and add it just before serving to avoid soggy cauliflower.

Nutrition

Serving: 1.5cups, Calories: 222kcal, Carbohydrates: 16g, Protein: 6g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Cholesterol: 6mg, Sodium: 410mg, Potassium: 585mg, Fiber: 4g, Sugar: 7g, Vitamin A: 333IU, Vitamin C: 76mg, Calcium: 89mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Toast your pine nuts with the cauliflower: I’m all about making things more efficient whenever possible, so rather than toast my pine nuts on a separate pan, I just like to throw them onto the cauliflower pan for the last 5 minutes of cooking.
  2. Take your time stirring the dressing: Whisk the tahini dressing well, and add water gradually until it reaches a pourable consistency. It may take a few minutes, but it’s worth it! It should coat the back of a spoon without being too thick.
  3. Dress your salad right before serving: This way, your cauliflower florets will stay nice and crisp!
Roasted cauliflower and onion salad in a large serving bowl with tahini dressing being poured over.

Serving Ideas

FAQs

My cauliflower is mushy instead of tender. What should I do?

Mushy cauliflower usually comes from overcooking or steaming. Before roasting, make sure to pat your florets dry and leave space between each one. Stick to the recommended roasting time, checking for doneness at 25 minutes.

Why is my tahini dressing oily?

If your tahini dressing separates and looks oily, it’s likely because 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

5 from 1 vote

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Comments

  1. Maria says:

    This was realllyyyyy good!

    Reply
    1. Yumna J. says:

      Yay, I’m so glad!! Thanks, Maria!

      Reply
      1. Lorraine says:

        I just made this and will be bringing for my lunch tomorrow. Looks and smells delicious. Do you store the dressing in the fridge?

        Reply
        1. Yumna J. says:

          Yes, I store the dressing and the salad in the fridge. Hope you enjoy!

          Reply