Roasted Cauliflower Salad With Tahini Dressing

Roasted cauliflower salad is four servings of warm roasted vegetables, sharp raw onion and a dressing thick enough to cling to every floret. The oven does most of the work. You need one baking sheet and about 45 minutes.

Two things make this version work. First, the cauliflower and carrots go in at 425°F, hot enough to brown the edges before the middles turn to mush. Second, the tahini dressing gets whisked with water before the oil goes in, which is what keeps it smooth instead of seizing up.

Serve it warm, or let it sit for an hour and eat it at room temperature. It holds up better than a leaf salad, so it travels to a cookout or a potluck without wilting on the way.

Step-by-Step Instructions

1. Heat the oven and line a sheet

Set the oven to 425°F (220°C) and line a baking sheet with parchment paper. Parchment keeps the spices from sticking and makes cleanup quick.

2. Toss the vegetables with spices

Put the cauliflower and carrots in a large bowl. Add the cumin, paprika, salt, pepper and 2 tablespoons of olive oil. Toss with your hands until every piece is coated and no dry spice is left in the bottom of the bowl.

3. Roast in a single layer

Spread the vegetables on the lined sheet in one layer, cut sides down where you can. Roast for 20 to 25 minutes. Doneness cue: a knife slides into a carrot piece with no resistance and the cauliflower edges are browned.

4. Whisk the tahini dressing

While the vegetables roast, whisk the tahini, grated garlic, lemon juice and water in a medium bowl. It will look lumpy at first. Keep going until it's smooth, then drizzle in the ¼ cup olive oil slowly while whisking, until the dressing is glossy and pourable. Season with salt and pepper.

5. Toss the onion and parsley

In a large bowl, combine the sliced red onion and chopped parsley. Add the hot roasted vegetables straight from the sheet and toss well. The heat softens the onion slightly and wakes up the parsley.

6. Dress and serve

Drizzle the dressing over the salad and toss gently to coat. Serve right away, while the vegetables are still warm.

Variations

• Add a drained can of chickpeas to the baking sheet for the last 15 minutes for a heartier bowl.
• Swap the parsley for cilantro if you like it, or use half parsley and half mint.
• Stir a spoonful of honey into the dressing if you want it sweeter against the cumin.
• Crumble feta over the top before serving for a saltier, creamier finish.

How to Store Roasted Cauliflower Salad

Frequently Asked Questions

Roasted Cauliflower Salad With Tahini Dressing

Cumin and paprika roasted cauliflower and carrots tossed with red onion and parsley, then finished with a creamy lemon tahini dressing.

15 minPrep time30 minCook time45 minTotal4Servings

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Ingredients

• 1 medium head cauliflower (cut into florets)
• 3 large carrots (cut into 1-inch (2.5-cm) pieces)
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 2 tablespoons olive oil
• ¼ medium red onion (thinly sliced)
• 1 cup roughly chopped fresh Italian parsley
• ¼ cup tahini
• 1 clove garlic (grated)
• 2 tablespoons lemon juice
• ¼ cup water
• ¼ cup olive oil
• kosher salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. 1Heat the oven and line a sheet — Set the oven to 425°F (220°C) and line a baking sheet with parchment paper. Parchment keeps the spices from sticking and makes cleanup quick.
2. 2Toss the vegetables with spices — Put the cauliflower and carrots in a large bowl. Add the cumin, paprika, salt, pepper and 2 tablespoons of olive oil. Toss with your hands until every piece is coated and no dry spice is left in the bottom of the bowl.
3. 3Roast in a single layer — Spread the vegetables on the lined sheet in one layer, cut sides down where you can. Roast for 20 to 25 minutes. Doneness cue: a knife slides into a carrot piece with no resistance and the cauliflower edges are browned.
4. 4Whisk the tahini dressing — While the vegetables roast, whisk the tahini, grated garlic, lemon juice and water in a medium bowl. It will look lumpy at first. Keep going until it's smooth, then drizzle in the ¼ cup olive oil slowly while whisking, until the dressing is glossy and pourable. Season with salt and pepper.
5. 5Toss the onion and parsley — In a large bowl, combine the sliced red onion and chopped parsley. Add the hot roasted vegetables straight from the sheet and toss well. The heat softens the onion slightly and wakes up the parsley.
6. 6Dress and serve — Drizzle the dressing over the salad and toss gently to coat. Serve right away, while the vegetables are still warm.

Cook's note: Cut the cauliflower and carrots to a similar size so they finish at the same time, and taste a carrot piece before you pull the sheet out. The oven temperature and timing here are what the recipe calls for, so adjust the cut size rather than the heat if things cook unevenly.

Servings: 4

Cuisine: Middle Eastern inspired

Course: Salad

RecipesCooker15 minutes30 minutes45 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.