Roasted Cauliflower Salad Recipe

Roasted Cauliflower Salad Recipe

How To Make Roasted Cauliflower Salad

This roasted cauliflower salad has cauliflower florets and other vegetables then roasted for 25 minutes and drizzled with a sumptuous tahini dressing.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 1medium head cauliflower,cut into florets
  • 3large carrots,cut into 1-inch pieces
  • 1tbspground cumin
  • 2tsppaprika
  • kosher salt,to taste
  • black pepper,to taste
  • 2tbspolive oil
  • ¼medium red onion,thinly sliced
  • 1cupfresh italian parsley,roughly chopped

For the Dressing:

  • ¼cuptahini
  • 1garlic clove,grated
  • 2tbsplemon juice
  • ¼cupwater
  • ¼cupolive oil
  • kosher salt,to taste
  • pepper,to taste


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper, and olive oil. Toss until well-coated.

  3. Spread the vegetables on the baking sheet in a single layer and roast for 20 to 25 minutes until the carrots are tender.

Make the dressing:

  1. In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.

  2. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.

  3. Drizzle the salad with the dressing, then serve. Enjoy!


  • Calories: 351.24kcal
  • Fat: 29.54g
  • Saturated Fat: 4.23g
  • Monounsaturated Fat: 18.17g
  • Polyunsaturated Fat: 5.95g
  • Carbohydrates: 20.40g
  • Fiber: 7.49g
  • Sugar: 6.22g
  • Protein: 7.08g
  • Sodium: 664.31mg
  • Calcium: 163.29mg
  • Potassium: 854.43mg
  • Iron: 4.61mg
  • Vitamin A: 544.24µg
  • Vitamin C: 97.81mg
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