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Roasted Cauliflower Salad Recipe

When it's drizzled in a creamy tahini sauce and topped with pomegranate seeds and fresh herbs, roasted cauliflower suddenly goes from simple to showy. Your guests will never know how quickly it came together.

RECIPE: Roasted Cauliflower Salad With Tahini

Yield: 6 servings

Active Time: 15 minutes

Total Time: 45 minutes


For the cauliflower:

For the tahini sauce:

For the garnish:

  • 1 cup mint leaves
  • 1 cup parsley leaves
  • 3 shallots, thinly sliced
  • 1 cup pomegranate seeds
  • 1/4 cup pine nuts


Make the cauliflower:

  1. Preheat oven to 350 degrees.
  2. Break the cauliflower into large florets and toss with olive oil and salt.
  3. Spread out in a single layer on two baking sheets and roast in oven for 20 to 25 minutes, or until golden.

Make the sauce:

  1. Meanwhile, whisk together all the ingredients for the tahini sauce.
  2. Taste to adjust seasoning.

Assemble the salad:

  1. Toss together roasted cauliflower with mint and parsley leaves and shallots.
  2. Top with pomegranate seeds and pine nuts.
  3. Drizzle with tahini sauce.

Photo credit: Paul Delmont

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