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Roasted cauliflower salad recipe.
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Roasted Cauliflower Salad

Salads can feel like a chore sometimes, but not this one! This roasted cauliflower salad is really easy to make. The oven does practically all the work, and with the creamy tahini dressing, it’s the kind of salad that’s actually exciting to eat.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Author: Yumna Jawad

Equipment

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

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.

Notes

  • 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.
  • Toast the pine nuts in the oven with the cauliflower: I’m all about making these 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.

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

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