This Roasted Cauliflower Salad is a vibrant, flavorful dish that transforms humble cauliflower into a crisp, golden centerpiece.
Packed with fiber, plant-based protein, and healthy fats from tahini and olive oil, it’s a nutrient-rich option perfect for everyday meals.
Quick to prepare, satisfying, and visually stunning, it’s ideal for weeknight dinners, lunchboxes, or meal prep.
Healthy Roasted Cauliflower Salad
Equipment
- 1 Large Baking Tray
- 1 Sheet of parchment paper
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 Small saucepan
- Tongs
Ingredients
For Roasted Cauliflower:
- 1 large cauliflower head cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp sea salt flakes
- ¼ tsp cracked black pepper
For Tahini Yogurt Dressing:
- ¾ cup natural yogurt
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp freshly minced garlic
- ½ tsp sea salt flakes
For Homemade Pomegranate Molasses (Optional):
- 1 cup pomegranate juice
- ½ cup white sugar
- 1 tbsp lemon juice
To Serve:
- 2 tbsp pomegranate molasses homemade or store-bought
- ¼ cup fresh parsley leaves
- ¼ cup fresh mint leaves
- 2 tbsp toasted pine nuts or almonds optional
- 1 tbsp olive oil optional
- ¼ cup pomegranate seeds
Instructions
- Preheat and Prepare Baking Equipment: Begin by preheating your oven to 220°C (425°F) for conventional ovens or 200°C (400°F) if using a fan-forced oven. Line a large baking tray with parchment paper to prevent sticking and make cleanup easier. Ensure the tray is spacious enough to hold all the cauliflower florets in a single layer, as overcrowding can lead to steaming rather than roasting, which will prevent that perfect golden crispiness.
- Season the Cauliflower Florets: Place the cauliflower florets into a large mixing bowl. Drizzle with 2 tablespoons of olive oil, ensuring every piece is lightly coated. Sprinkle over the ground cumin, smoked paprika, sweet paprika, ground turmeric, sea salt, and cracked black pepper. Using your hands or tongs, gently toss the florets until each one is evenly coated with the spices and oil. This step is crucial for even roasting and maximum flavor development.
- Roast the Cauliflower: Transfer the seasoned cauliflower onto the prepared baking tray, spreading the florets out in a single layer to allow air circulation and even roasting. Place the tray in the preheated oven and roast for 25–30 minutes. Halfway through cooking, use tongs to gently turn each floret to ensure both sides become golden brown and slightly crispy. You should notice the edges caramelizing and developing a rich, nutty aroma.
- Prepare the Tahini Yogurt Dressing: While the cauliflower is roasting, make the dressing. In a small mixing bowl, combine ¾ cup of natural yogurt with 3 tablespoons of tahini, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, ½ teaspoon of freshly minced garlic, and ½ teaspoon of sea salt. Whisk thoroughly until smooth and creamy. Taste and adjust seasoning if necessary. This dressing will be creamy, tangy, and slightly nutty, perfectly complementing the roasted cauliflower.
- Make Homemade Pomegranate Molasses (Optional): If you don’t have store-bought pomegranate molasses, pour 1 cup of pomegranate juice into a small saucepan. Add ½ cup of white sugar and 1 tablespoon of lemon juice. Place over low heat and gently simmer, stirring occasionally, for 10–15 minutes. The liquid should reduce to approximately ½ cup and thicken to a syrupy consistency. Remove from heat and allow to cool completely. This step produces a tangy-sweet syrup that adds depth and vibrancy to the salad.
- Toast Nuts (Optional): If using pine nuts or almonds, toast them for added crunch and aroma. For the oven method, preheat to 180°C (350°F) and arrange the nuts in a single layer on a baking tray. Toast for 5–8 minutes, stirring halfway through to ensure even browning. Watch carefully, as nuts can burn quickly. Alternatively, for a microwave method, spread nuts on a microwave-safe plate and heat in 30-second increments, stirring between intervals until golden and fragrant.
- Assemble the Salad Base: Take a serving platter and spread a generous layer of the tahini yogurt dressing evenly across the surface. This will act as a creamy, flavorful base for the roasted cauliflower, preventing it from drying out and adding a luxurious texture with every bite.
- Arrange the Roasted Cauliflower: Once the cauliflower is roasted to a golden perfection, transfer it carefully onto the prepared dressing layer.Arrange the florets evenly, ensuring that every bite will have a balance of roasted cauliflower and creamy tahini yogurt. The vibrant golden hues of the roasted cauliflower provide a stunning contrast against the pale, creamy dressing.
- Drizzle Pomegranate Molasses: If using pomegranate molasses, drizzle 2 tablespoons evenly over the roasted cauliflower. The molasses adds a subtle tartness and glossy finish that enhances both flavor and presentation. Be careful not to oversaturate, as a little goes a long way in balancing the creamy and nutty elements of the salad.
- Add Fresh Herbs: Sprinkle ¼ cup of chopped fresh parsley and ¼ cup of fresh mint leaves over the top of the cauliflower. The fresh herbs brighten the dish, adding a fragrant, slightly peppery, and refreshing flavor that balances the richness of the roasted vegetables and dressing.
- Add Nuts and Final Garnish: If using toasted pine nuts or almonds, sprinkle them evenly across the salad for added crunch. Optionally, drizzle 1 tablespoon of olive oil to enhance the gloss and richness. Finally, sprinkle ¼ cup of fresh pomegranate seeds on top, adding a burst of color, juicy sweetness, and a satisfying pop with every bite.
- Serve Warm or Room Temperature: This salad can be served immediately while the cauliflower is still warm, or at room temperature for a make-ahead option. The flavors meld beautifully if allowed to rest for a few minutes before serving, making it perfect for meal prep or entertaining. Enjoy as a nutrient-packed side or a satisfying main dish.
Notes
- For even roasting, make sure the cauliflower florets are roughly the same size. This ensures each piece cooks evenly and develops a golden, crispy exterior.
- Don’t skip the spices—they build depth of flavor and complement the natural sweetness of the cauliflower. Adjust according to personal taste.
- Tahini yogurt dressing can be made ahead and stored in the fridge for up to two days; whisk again before serving.
- Pomegranate molasses is tangy and concentrated, so a little drizzle goes a long way. Homemade molasses can be stored for months, making it perfect for meal prep.
- Optional toasted nuts add crunch and richness, but can be omitted for a nut-free version. Always watch nuts carefully during toasting, as they can burn quickly.
Chef’s Secrets for Perfect Flavor
The key to elevating this salad lies in balancing textures and layers of flavor.
Roasting the cauliflower until golden caramelizes its natural sugars, creating a nutty depth, while the creamy tahini yogurt dressing adds a luxurious, tangy contrast.
Fresh herbs like parsley and mint brighten the dish, adding fragrance and vibrancy.
Finally, the drizzle of pomegranate molasses ties everything together with a hint of sweetness and acidity, transforming a simple roasted vegetable into a restaurant-quality salad.
To intensify flavors, consider lightly salting the cauliflower 30 minutes before roasting—this draws out moisture and enhances caramelization.
Serving Suggestions for Maximum Enjoyment
This roasted cauliflower salad is incredibly versatile. Serve it as a side to grilled proteins such as chicken, fish, or tofu for a balanced meal.
It also works beautifully as a centerpiece on a vegetarian lunch spread, paired with flatbreads or warm grains like quinoa or couscous.
For brunch or light dinners, add a poached egg on top for extra protein.
For gatherings, present it on a large platter, allowing guests to scoop portions along with nuts, seeds, and pomegranate seeds for added texture and visual appeal.
Storage Tips for Freshness
To maintain texture and flavor, store the roasted cauliflower separately from the dressing and molasses if making in advance.
Place in airtight containers in the refrigerator for up to 2 days.
When ready to serve, reheat the cauliflower in a preheated oven at 220°C (425°F) for 10–12 minutes to restore crispiness, then assemble the salad with fresh dressing and toppings.
Pomegranate molasses can be made in large batches and refrigerated for up to 6 months in a sterilized jar.
Nuts should be stored in an airtight container to keep them crunchy.
Frequently Asked Questions
1. Can I make this salad vegan?
Yes! Replace the yogurt with a plant-based alternative, such as coconut, almond, or soy yogurt.
The tahini still provides creaminess, so the salad retains its rich texture and flavor without dairy.
2. Can I use frozen cauliflower?
While fresh cauliflower is recommended for roasting to achieve crispiness, frozen florets can work in a pinch.
Ensure they are fully thawed and patted dry to avoid excess moisture, which can prevent caramelization.
3. How can I make this salad ahead of time?
You can roast the cauliflower and prepare the dressing up to 2 days in advance.
Store them separately and assemble the salad just before serving to maintain crispiness and freshness.
4. What can I use instead of pomegranate molasses?
If you don’t have molasses, a simple substitute is a mixture of pomegranate juice and a touch of balsamic vinegar, reduced until syrupy.
Honey or maple syrup can also be used for sweetness, though the tartness may differ slightly.
5. Can I add other vegetables or toppings?
Absolutely! Roasted carrots, sweet potatoes, or beets can be added for variety.
Seeds like pumpkin or sunflower can replace nuts for extra crunch, and fresh herbs such as cilantro or dill can be used to tweak the flavor profile to your liking.
