This Roasted Cauliflower Salad brings a vibrant mix of flavors and textures, making it a perfect side dish or a light meal. The roasted cauliflower pairs beautifully with fresh arugula, adding depth to every bite.

The creamy tahini dressing brings everything together, while the pickled onions, dried apricots, and olives offer a delightful contrast of tangy, sweet, and savory notes. Topped with crunchy pine nuts or pepitas, this salad is sure to satisfy.

Vegan, gluten-free, and easily customizable, it’s a versatile option for any occasion. Prep ahead for a nutritious, flavorful dish that works as both a hearty lunch and a crowd-pleasing side at dinner.

Roasted Cauliflower Salad Ingredients

The heart of this Roasted Cauliflower Salad is the tender, roasted cauliflower, its caramelized edges adding a savory depth to each bite. Fresh arugula provides a peppery bite, balancing the richness of the tahini dressing.

The creamy tahini sauce brings a velvety texture, complementing the tangy pickled onions and sweet dried apricots for a delightful contrast. Earthy lentils and crunchy pine nuts bring substance, while olives add a touch of briny sophistication.

Recipe Tips

Roast the Cauliflower Evenly: To achieve the perfect roasted cauliflower, ensure that the florets are evenly spaced on the baking sheet, without overcrowding. This allows them to caramelize properly and develop those crispy, flavorful edges. Toss the florets halfway through roasting to ensure even browning.
Customize the Dressing: The tahini sauce is the star of this salad, so feel free to adjust its consistency and flavor to your liking. If you prefer a tangier dressing, add a bit more lemon juice or a splash of apple cider vinegar. For a thinner dressing, simply add a little water or extra olive oil.
Make-Ahead Magic: This salad is ideal for meal prepping. You can roast the cauliflower, cook the lentils, and prep the pickled onions ahead of time, storing them separately. When you’re ready to serve, simply toss everything together with the tahini sauce for a fresh, vibrant dish.

What to Serve with This Recipe

Grilled Veggie Skewers: Pair this salad with grilled vegetable skewers for a hearty, satisfying meal. The smoky flavors of the grilled vegetables, like zucchini, bell peppers, and mushrooms, complement the fresh, vibrant flavors of the roasted cauliflower salad, creating a balanced and delicious spread.
Quinoa or Couscous: A light, fluffy quinoa or couscous serves as a perfect base to accompany this salad. Their mild flavors and slightly nutty textures enhance the dish without overpowering it, adding extra substance to make this a complete meal.
Falafel or Hummus: For a Mediterranean-inspired meal, serve this Roasted Cauliflower Salad alongside crispy falafel or creamy hummus. Both options are vegan-friendly and bring a satisfying protein boost while complementing the earthy cauliflower and zesty tahini dressing.

FAQ

1. Can I make this salad ahead of time?
Yes, this salad is perfect for meal prepping! You can roast the cauliflower and cook the lentils ahead of time. Store the roasted cauliflower, lentils, and pickled onions separately, and assemble the salad just before serving for the freshest taste.

2. How can I store leftovers?
Leftover salad can be stored in an airtight container in the fridge for up to 2-3 days. Keep the tahini dressing separate to prevent the salad from becoming soggy. When ready to serve, drizzle the dressing over the top and toss.

3. Can I substitute tahini with something else?
Yes, if you don’t have tahini or prefer a different flavor, you can substitute it with a creamy dressing like cashew cream, hummus, or even a dairy-free yogurt. Each option will bring a unique twist to the salad.

4. Can I make this dish non-vegan?
Absolutely! If you’re not following a vegan diet, you can add some crumbled feta cheese or a dollop of Greek yogurt for added richness and creaminess.

Roasted Cauliflower Salad

This vibrant cauliflower salad features a blend of pickled onions, arugula, dried apricots, and a smooth tahini dressing. It serves as an excellent make-ahead option for a lunch or dinner side, and is both vegan and gluten-free.

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Prep Time 15

Cook Time 30

Total Time 45

Course pasta salad

Cuisine American

Servings 6 People

Ingredients

1 small head of cauliflower cut into florets
Extra-virgin olive oil for drizzling
2 cups arugula
½ cup cooked Lemon-Herb French Green Lentils
Lemon wedges for squeezing and serving
½ cup tahini sauce
¼ cup pickled onions
¼ cup pine nuts sliced almonds, or pepitas
4 dried apricots or dates diced
¼ cup chopped olives or 1 tablespoon capers
Microgreens optional
Sea salt and freshly ground black pepper to taste

Instructions

Roast the cauliflower: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Toss the cauliflower florets with a drizzle of olive oil, along with a sprinkle of salt and pepper. Roast for 20-25 minutes, or until the cauliflower is golden brown and tender at the edges.
Assemble the salad: In a medium bowl, combine the roasted cauliflower with the arugula. Add a drizzle of olive oil, a squeeze of fresh lemon, and a pinch of salt. Arrange the mixture on a platter and drizzle about one-third of the tahini sauce over it. Sprinkle with the cooked lentils, pickled onions, nuts, apricots, and olives (or capers). Top with the remaining tahini sauce (or as much as desired), and garnish with microgreens, if using. Season to taste and serve immediately.

Keyword Roasted Cauliflower Salad

Roasted Cauliflower Salad