Roasted cauliflower salad recipe

oasted cauliflower salad recipe

A delicious gluten free side dish


  • 1 head cauliflower, chopped into small florets
  • 2 spring onions, cut into strips
  • salt and pepper to taste
  • 100 gr. pomegranate seeds (optional)

Tahini lemon dressing

  • 2 tablespoons Tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt


  1. Preheat the oven to 400 F/200 C.
  2. Place cauliflower florets in a large bowl
  3. Add seasonings.
  4. Toss everything slightly together until all florets are coated in salt and pepper.
  5. Roast the vegetables in the preheated oven for 15 minutes on a rimmed baking sheet, then stir.
  6. Return them to the oven, and roast for an additional 15 minutes, or until the cauliflower is browned on the edges.
  7. Make the Tahini lemon dressing while the cauliflower is roasting,
  8. Blend in a small bowl water, tahini, lemon juice, cumin, cayenne, garlic, and salt until smooth.
  9. Then keep cool until ready to serve.
  10. Combine the roasted vegetables in a salad bowl with the chopped spring onions. Sprinkle the tahini dressing over top, and toss to combine.
  11. Garnish with pomegranate seeds (optional)


  • Enjoy this salad slightly warm from the oven, or chilled from the fridge.