Roasted Cauliflower Tahini Salad

Winter is the perfect time to indulge in salads that feel hearty and comforting rather than light and fragile. This roasted cauliflower tahini salad is exactly that—a warm, satisfying winter salad that brings together tender roasted vegetables, nutty tahini, and a touch of zesty brightness. It’s the kind of dish that makes you feel nourished from the inside out, without ever feeling heavy.

The cauliflower takes center stage here, roasted to golden perfection so that each bite has a slight caramelized sweetness. Pairing it with a creamy tahini dressing transforms it into a healthy tahini salad that’s both rich and fresh. There’s a depth of flavor in this combination that’s perfect for chilly evenings or a simple veggie dinner that doesn’t skimp on satisfaction.

What makes this roasted vegetable salad with tahini dressing so special is its versatility. You can enjoy it warm straight from the oven, or let it cool slightly for a more traditional salad texture. Toss it with leafy greens, sprinkle with seeds or pomegranate, and you’ve got a dish that works beautifully as a main meal or a hearty side.

For anyone trying to bring more vegetables into their weeknight routine, this cauliflower salad with tahini dressing is a winner. It’s approachable, full of flavor, and comes together without any fuss, yet it feels elevated enough to serve to guests. And the best part? It keeps beautifully for meal prep, so you can enjoy the nutty, roasted flavors throughout the week.

Why You’ll Love It

• Comforting yet light – This roasted cauliflower tahini salad is hearty enough to feel like a full meal but still light and fresh, making it perfect for a winter salad that won’t weigh you down.
• Flavor-packed with minimal effort – Roasting the cauliflower brings out a natural sweetness, while the creamy tahini dressing adds a rich, nutty layer of flavor. It’s a delicious combination without complicated steps.
• Versatile for any occasion – Enjoy it as a veggie dinner, a side for your weeknight meals, or even a show-stopping dish for guests. You can serve it warm or at room temperature, depending on your mood.
• Nutritious and satisfying – Packed with fiber, healthy fats, and plant-based protein, this healthy tahini salad leaves you full and energized while keeping things wholesome.
• Perfect for meal prep – It keeps beautifully in the fridge for a few days, so you can roast a batch of cauliflower and have a ready-to-go roasted vegetable salad with tahini dressing whenever hunger strikes.

Ingredient List

For the Roasted Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

For the Tahini Dressing:

• ¼ cup tahini
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon maple syrup or honey
• 1–2 tablespoons warm water (to thin, as needed)
• 1 small garlic clove, minced
• Salt, to taste

Optional Toppings:

• Fresh parsley, chopped
• Toasted pumpkin seeds or pine nuts
• Pomegranate seeds

Ingredient Notes

• Cauliflower: I always use a fresh, firm head—it roasts beautifully and gets that perfect golden color. Frozen just doesn’t give the same caramelized crunch.
• Tahini: Don’t skip it! I use a smooth, roasted tahini for the richest, creamiest dressing—it’s a game changer.
• Lemon juice: Freshly squeezed adds a bright, tangy pop that really lifts the roasted flavors. Bottled works in a pinch, but fresh is best.
• Sweetener in the dressing: Maple syrup or honey balances the tahini’s nuttiness—don’t leave it out, it makes the flavor sing.
• Optional toppings: I love adding pomegranate seeds for a burst of sweetness and toasted seeds for crunch—they take this roasted cauliflower tahini salad to the next level.

Kitchen Equipment Needed

• Baking sheet – For roasting the cauliflower evenly; I love using a heavy-duty nonstick sheet for easy cleanup.
• Mixing bowls – One for tossing the cauliflower, another for whisking the tahini dressing.
• Whisk or fork – To mix the tahini dressing until smooth and creamy.
• Measuring cups and spoons – For precise flavor balance, especially with tahini and lemon juice.
• Sharp knife – For chopping the cauliflower and optional toppings; a sturdy chef’s knife makes this quick and easy.
• Cutting board – A reliable surface to prep all your veggies safely.
• Serving bowl or platter – For tossing and presenting your roasted cauliflower tahini salad beautifully.

Instructions

1. Preheat and Prepare the Cauliflower

• Preheat your oven to 425°F (220°C).
• Wash and thoroughly dry the cauliflower, then cut it into bite-sized florets.
• Spread the florets on a large baking sheet in a single layer.

Pro Tip: Make sure the florets aren’t overcrowded—giving them space helps them roast evenly and develop golden, crispy edges.

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2. Season the Cauliflower

• Drizzle the olive oil over the cauliflower.
• Sprinkle smoked paprika, garlic powder, salt, and black pepper.
• Toss everything gently with your hands or a spatula until each floret is evenly coated.

Pro Tip: Use your hands to toss—the warmth helps the spices stick and ensures even coverage.

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3. Roast the Cauliflower

• Place the baking sheet in the preheated oven.
• Roast for 25–30 minutes, flipping halfway through, until the cauliflower is tender and lightly golden.
• Remove from the oven and let it cool slightly while you prepare the dressing.

Pro Tip: If you like a slightly charred flavor, leave the florets a few extra minutes—just keep an eye so they don’t burn.

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4. Make the Tahini Dressing

• In a small mixing bowl, combine tahini, lemon juice, maple syrup or honey, minced garlic, and a pinch of salt.
• Whisk together until creamy.
• Slowly add 1–2 tablespoons of warm water, whisking continuously until the dressing reaches a pourable consistency.

Pro Tip: Whisk continuously when adding water to prevent lumps and get a perfectly smooth tahini dressing.

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5. Assemble the Salad

• Place the roasted cauliflower in a large serving bowl.
• Drizzle the tahini dressing over the top and toss gently until each floret is coated.
• Sprinkle with chopped parsley, toasted seeds, or pomegranate seeds if using.

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6. Serve and Enjoy

• Serve warm as a cozy veggie dinner, or let it cool slightly for a refreshing winter salad.
• Pair it with grains, leafy greens, or enjoy it on its own for a nourishing, healthy tahini salad experience.

Tips and Tricks for Success

• Don’t overcrowd the pan – Roasting cauliflower in a single layer ensures it crisps up instead of steaming.
• Use fresh cauliflower – Firm florets roast better and hold their shape.
• Adjust tahini consistency – Add warm water slowly until you get a creamy but pourable dressing.
• Season in layers – Taste as you go when tossing with dressing; sometimes a pinch of extra salt or lemon juice elevates the flavors.
• Serve immediately or slightly warm – The salad is delicious warm, but letting it sit 10–15 minutes enhances the flavors as the dressing mingles with the roasted cauliflower.

Ingredient Substitutions and Variations

• Cauliflower – Try roasted broccoli or Brussels sprouts for a slightly different roasted vegetable salad with tahini dressing.
• Tahini – Sunflower seed butter or almond butter works in a pinch for a nutty alternative.
• Sweetener – Maple syrup, honey, or agave can all balance the tahini dressing nicely.
• Spices – Swap smoked paprika for cumin or curry powder for a different flavor profile.
• Add-ins – Mix in roasted chickpeas, quinoa, or farro for a heartier veggie dinner.
• Toppings – Swap pomegranate seeds for dried cranberries or use walnuts instead of pumpkin seeds for crunch.

Serving Suggestions

• I love serving this roasted cauliflower tahini salad as a warm winter salad on its own—it’s cozy, filling, and satisfying.
• Pair it with quinoa or brown rice for a complete veggie dinner packed with protein and fiber.
• Serve alongside grilled chicken or fish for a light but flavorful weeknight meal.
• Toss it with mixed greens and a sprinkle of feta for a refreshing twist that works beautifully for lunch.
• Add it as a side to roasted meats or holiday dinners—the nutty tahini dressing complements richer flavors perfectly.

Storage and Reheating Instructions

• Fridge storage: Keep leftover roasted cauliflower tahini salad in an airtight container for up to 3–4 days.
• Reheating: Warm gently in the oven at 350°F (175°C) for 5–7 minutes, or microwave in short bursts until heated through.
• Dressing tip: If stored with the dressing, stir well before serving to redistribute any separated tahini.
• Meal prep: Roast extra cauliflower at the beginning of the week and toss with fresh tahini dressing each day for quick, healthy lunches.
• Freeze: Not recommended for freezing, as the tahini dressing can separate and the cauliflower may become mushy.

Frequently Asked Questions

Can I make this salad ahead of time?

Absolutely! Roast the cauliflower in advance and store it in the fridge. Add the tahini dressing right before serving to keep the flavors fresh and the texture perfect.

Can I use frozen cauliflower?

You can, but fresh cauliflower gives the best roasted texture and caramelization. If using frozen, make sure to pat it dry first to avoid soggy florets.

Is this salad vegan?

Yes! The roasted cauliflower tahini salad is fully plant-based. Use maple syrup instead of honey to keep it completely vegan-friendly.

How can I make it spicier?

Add a pinch of cayenne pepper or a drizzle of sriracha to the tahini dressing. A little heat pairs beautifully with the nutty flavor of the roasted cauliflower.

Can I use other vegetables?

Definitely! Broccoli, Brussels sprouts, or even roasted carrots work wonderfully in this roasted vegetable salad with tahini dressing.

How long does it keep in the fridge?

Stored in an airtight container, it stays fresh for 3–4 days. Reheat gently or enjoy slightly chilled as a winter salad.

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Did you try this roasted cauliflower tahini salad? Let me know in the comments how it turned out—I’d love to hear your tweaks, favorite toppings, or creative serving ideas!