Ingredients
Roasted Cauliflower
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon ground cumin (optional)
Salad
4 cups mixed greens or arugula
1/4 cup red onion, thinly sliced
1/4 cup chopped fresh parsley or cilantro
1/4 cup toasted almonds or pine nuts
2 tablespoons pomegranate seeds (optional)
Tahini Dressing
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 small garlic clove, minced
2-4 tablespoons warm water (to thin)
Salt, to taste
Instructions
Roast the Cauliflower
Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, pepper, and spices if using. Spread evenly on a baking sheet and roast for 25 minutes, flipping halfway, until golden and tender.
Prepare the Dressing
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt. Gradually whisk in warm water until smooth and pourable.
Assemble the Salad
In a large bowl, combine greens, roasted cauliflower, red onion, herbs, and nuts.
Finish and Serve
Drizzle with tahini dressing, toss gently, and top with pomegranate seeds if desired. Serve warm or at room temperature.
Notes
Cooking Tips
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Roast cauliflower until deeply golden for maximum flavor—don’t overcrowd the pan.
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Warm water is key to thinning tahini smoothly without clumping.
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This salad holds up well for meal prep; store dressing separately for best texture.
Variations
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Add Protein: Top with grilled chicken, chickpeas, or roasted lentils.
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Make It Vegan & Gluten-Free: Naturally vegan and gluten-free as written.
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Spicy Kick: Add chili flakes or harissa to the tahini dressing.
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Grain Boost: Serve over quinoa, farro, or couscous for a heartier bowl.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Fat: 20g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 7g