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Roasted Cauliflower Salad

This salad is a veggie lover's delight! Tender roasted cauliflower, vibrant veggies, and a creamy tahini dressing come together in a bowl of pure deliciousness. Topped with fresh herbs, it's a salad that's as satisfying as it is healthy, and a surefire hit at any gathering."

Tasty Team
93% would make again

Under 30 minutes

Roasted Cauliflower Salad

Under 30 minutes


for 4 servings

  • 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 (35 g)


  • ¼ cup tahini (60 mL)
  • 1 clove garlic, grated
  • 2 tablespoons lemon juice
  • ¼ cup water (60 mL)
  • ¼ cup olive oil (60 mL)
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 305
  • Fat 25g
  • Carbs 17g
  • Fiber 6g
  • Sugar 5g
  • Protein 6g

Estimated values based on one serving size.


  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, toss the cauliflower and carrots with the cumin, paprika, salt, pepper, and olive oil until well-coated.
  3. Spread the vegetables on the prepared baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
  4. Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
  5. In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots and toss well.
  6. Drizzle the salad with the dressing, then serve.
  7. Enjoy!
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Roasted Cauliflower Salad