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Healthy Roasted Cauliflower Salad

Helen T. Patterson
A crunchy, golden roasted cauliflower salad drizzled with creamy tahini-yogurt dressing and tangy pomegranate molasses.
Topped with fresh herbs, seeds, and nuts, this nutrient-rich dish is high in fiber, plant-based protein, and healthy fats. Perfect as a side or main, it’s quick to make, satisfying, and visually stunning.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main, Side Dish
Cuisine Middle Eastern-inspired, Vegetarian
Servings 4

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.