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Roasted cauliflower salad with tahini dressing, served with fresh parsley and toasted sesame seeds.
Golden roasted cauliflower florets drizzled with creamy tahini dressing.

Roasted Cauliflower Salad with Tahini Dressing

Author: Flavelo
Recipes Vegetarian & Vegan Starters Salads
Cauliflower is enjoying a renaissance, and this recipe shows why. During roasting, the cauliflower's sulphur compounds (which cause that unpleasant smell when boiled) evaporate, replaced by roasted, nutty aromas. The bitter creaminess of tahini (sesame paste) and the acidity of lemon perfectly complement the sweetness of the roasted vegetable. A staple of modern Israeli cuisine.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 340 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Large baking tray: So the cauliflower florets don't touch, ensuring they roast rather than steam.
  • Whisk: To mix the tahini until smooth.

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat the oven to 200°C (180°C Fan). Break the cauliflower into florets, cutting larger ones in half.

Tip: The flat cut surface has more contact with the hot tray, caramelising better.
2 ✓

Toss the cauliflower with 2 tbsp oil, salt, pepper, and cumin. Spread out on the baking tray.

Tip: Do not overcrowd! Air needs to circulate between them so they roast, not steam.
3 ✓

Roast for 25-30 minutes, turning halfway through, until the edges are dark brown.

Tip: Charring is desirable here; it adds extra flavour.
4 ✓

Make the dressing: mix the tahini with the lemon juice, garlic, and remaining oil. Gradually add water until you get a runny yoghurt consistency.

Tip: Tahini tends to stiffen from lemon juice; the water loosens it back up.
5 ✓

Place the roasted cauliflower on a serving dish and drizzle with the sauce.

Tip: Drizzle while still warm so it absorbs the flavours.
6 ✓

Sprinkle with parsley and toasted sesame seeds.

Tip: Sesame seeds add texture, parsley adds freshness.

Recipe FAQ

The tahini seized up when adding water.
This is natural. When you add water to tahini, it first thickens and becomes clumpy. Keep adding water and stirring persistently until it suddenly turns into a creamy emulsion.

Ingredients

  • 500 g Cauliflower
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1 pinch Freshly ground black pepper
  • 0.5 tsp Ground cumin
  • 2 tbsp Fresh lemon juice
  • 2 tbsp Tahini paste
  • 1 clove Garlic (crushed)
  • 2 tbsp Cold water
  • 1 bunch Fresh parsley
  • 1 tbsp Sesame seeds (toasted)