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Roasted cauliflower salad with tahini dressing
Hearty warm salad featuring caramelized cauliflower, sweet peppers, and rocket, dressed with tahini

Warm Roasted Cauliflower Salad

Author: Flavelo
Recipes Vegetarian & Vegan Starters Salads
The soul of this salad is the transformation of the cauliflower: in the hot oven, the natural sugars in the vegetable brown, giving the flavour a deep, nutty and sweet note, completely losing the characteristic smell of boiled cauliflower. This roasted layer meets the creamy, sesame-based dressing and the freshness of peppery rocket, so every bite is crunchy and melting at the same time.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Large baking tray (for comfortable roasting)
  • Baking parchment
  • Sharp knife and chopping board
  • Mixing bowl for dressing
  • Whisk
  • Large salad bowl for serving

Allergen Information

⚠️ Sesame (tahini)

Instructions

1 ✓

Preheat the oven to 200°C (conventional). Break the cauliflower into bite-sized florets, wash, and most importantly: dry completely with a tea towel.

Tip: Moisture is the enemy of browning. If you put it in wet, the cauliflower will steam in the oven, and that delicious brown layer won't form (Maillard reaction).
2 ✓

Spread the cauliflower on a baking tray lined with parchment paper so they don't touch. Drizzle with 3 tablespoons of olive oil, salt, pepper, sprinkle with chilli, and toss thoroughly by hand.

Tip: Crowding causes vegetables to steam. Hot air needs space to circulate around them.
3 ✓

Roast the cauliflower for 25-30 minutes. Turn them over halfway through, and roast until the edges are dark golden brown and emit an intense roasted smell.

Tip: Don't be afraid of darker spots, these carry the most characteristic flavours (caramelisation).
4 ✓

While the cauliflower is roasting, cut the pepper and carrots into matchstick-thin strips (julienne).

Tip: Thin strips cook faster and look more elegant in the salad.
5 ✓

Heat 1 tablespoon of olive oil in a frying pan over medium heat. Toss in the carrot and pepper strips and sauté for 3-5 minutes. They are ready when slightly heat-touched but still crunchy inside.

Tip: Only sauté by shaking so they retain their texture and vitamin content.
6 ✓

Prepare the dressing: in a small bowl, whisk the tahini smooth with the lemon juice and crushed garlic. Gradually add 2-3 tablespoons of cold water until you get a thick cream consistency like single cream. Season with salt and pepper.

Tip: When adding lemon juice to tahini, it seizes up and thickens first. Don't worry, adding water turns it back into a creamy emulsion (like mayonnaise).
7 ✓

Remove the cauliflower and let cool on the tray for at least 10 minutes.

Tip: If you mix it in hot, it will wilt the rocket.
8 ✓

In a large bowl, toss together the lukewarm cauliflower, sautéed vegetables, and fresh rocket.

9 ✓

Just before serving, drizzle with the tahini dressing and sprinkle with roughly chopped parsley.

Tip: Always add the dressing at the last moment so the salad stays fresh and crisp.

Recipe FAQ

Why did the cauliflower stay hard?
You probably left the florets too big, or the oven wasn't hot enough. Cut them smaller so the heat penetrates the inside faster.
The tahini dressing became bitter, what did I do wrong?
Tahini can be bitter on its own if not good quality or too old. Counterbalance with more lemon juice, a little honey or maple syrup.
The rocket wilted, what should I do?
Rocket is a delicate leaf. Only mix with warm or cold vegetables when serving, otherwise it will start to wilt immediately from the heat and acidic dressing.

Ingredients

  • 1 medium head Cauliflower (approx. 800g)
  • 1 whole Red pepper
  • 2 whole Carrots
  • 100 g Rocket (washed, spun dry)
  • 4 tbsp Olive oil (extra virgin)
  • 2 tbsp Freshly squeezed lemon juice
  • 2 cloves Garlic
  • 50 g Tahini (sesame paste)
  • 2-3 tbsp Cold water (for dressing)
  • 1 bunch Fresh parsley
  • 1.5 tsp Salt
  • 0.5 tsp Freshly ground black pepper
  • 0.5 tsp Chilli flakes (optional)