Quinoa and Roasted Cauliflower Salad with Lemon-Tahini Dressing
This Roasted Cauliflower Salad with Lemon-Tahini Dressing is everything—golden roasted cauliflower, fresh greens, crunchy almonds, and a tangy, creamy dressing that ties it all together. Bonus: this salad is gluten-free, packed with veggies, and perfect for meal prep or your next dinner party.
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This isn’t your average salad—it’s a celebration of roasted, spiced cauliflower tossed with vibrant greens, crunchy toppings, and a creamy, zesty dressing that’ll have you licking your plate clean. Bonus: it’s ridiculously easy to make and totally customizable, so you can enjoy it as a main dish or the perfect side for any winter meal.
Whether you’re looking for a satisfying lunch, a crowd-pleasing potluck dish, or just a new way to spruce up your veggie game, this salad has got your back. Bonus points: It’s ridiculously easy to make, so you can spend more time cozying up on the couch and less time stressing in the kitchen.
What is Roasted Cauliflower Salad with Lemon-Tahini Dressing?
This salad is a delightful combination of roasted cauliflower florets seasoned with smoked paprika and cumin, tossed with fresh greens, crunchy almonds, and a zesty lemon-tahini dressing. Optional add-ins like quinoa, feta cheese, and pomegranate seeds make it versatile enough to suit your taste and whatever is in your pantry.
What Makes This Cauliflower Salad Recipe Healthy?
This salad is packed with wholesome ingredients like:
- Cauliflower: Loaded with vitamins C and K, fiber, and antioxidants.
- Greens: Arugula, spinach, or kale provide a nutrient-dense base.
- Tahini Dressing: Made with heart-healthy fats and fresh lemon juice.
- Optional Add-ins: Quinoa for protein, almonds for crunch, and pomegranate seeds for a boost of antioxidants.
It’s gluten-free, with options to make it dairy-free and vegan, too.
Why You’ll Love This Easy Cauliflower Salad Recipe
- Crowd-Pleaser: It’s as beautiful as it is delicious—perfect for potlucks or family dinners.
- Simple Ingredients: Most of the ingredients are pantry staples or easy-to-find.
- Customizable: Add or swap ingredients to suit your taste.
- Meal-Prep Friendly: Roast the cauliflower ahead of time and assemble when needed.
- Versatile: Enjoy it as a main dish, side, or even for meal prep lunches.
RELATED: Easy Roasted Vegetable Salad – Filled with roasted vegetables, baby spinach and topped with crumbled feta cheese and a delicious balsamic vinaigrette dressing, this roasted vegetable salad is a colourful and flavourful fall or winter salad that works equally well as a vegetarian main course or a hearty side dish.
Ingredients you’ll need
For the Cauliflower salad
- 1 medium head of cauliflower, cut into florets
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked quinoa (optional)
- 2 cups mixed greens (arugula, spinach, or kale)
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted almonds or sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/3 cup pomegranate seeds (optional)
For the Lemon-Tahini dressing
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- 2–3 tablespoons water, to thin the dressing
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Salad making essentials
ALLIGATOR CHOPPER
Cheese grater
\SALAD SPINNER
LEMON SQUEEZER
ELEGANT SALAD BOWL
MASON JARS
How to Make this Roasted Cauliflower Salad with Lemon-Tahini Dressing Recipe
- Roast the Cauliflower: Preheat your oven to 425°F and line a baking sheet with parchment paper. Toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out in a single layer and roast for 20–25 minutes, stirring halfway through, until golden and tender.
- Make the Dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, honey (or maple syrup), and minced garlic. Add water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the Salad: In a large bowl, combine the roasted cauliflower, cooked quinoa (if using), greens, parsley, almonds, feta (if using), and pomegranate seeds. Drizzle with the Lemon-Tahini Dressing and toss gently.
- Serve: Divide the salad into bowls or serve it family-style. Enjoy warm or at room temperature.
Make this Gluten-Free Cauliflower Salad Recipe, then check out my Vegan Lemon Lentil Salad, my Butter Bean and Walnut Kale Salad and more of my gluten-free salad recipes.
Five frequently asked questions about this Roasted Cauliflower Salad recipe
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Can I make this salad ahead of time?
Yes! Roast the cauliflower and prepare the dressing up to two days in advance. Store them separately and assemble just before serving.
Can I make this salad vegan?
Absolutely! Skip the feta and use maple syrup instead of honey in the dressing.
Can I add more protein?
Definitely! Grilled chicken, chickpeas, or extra quinoa are great options.
What’s a good substitute for pomegranate seeds?
Dried cranberries or diced apples work wonderfully.
How to store leftovers of Cauliflower Salad
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to prevent the greens from getting soggy.
This Roasted Cauliflower Salad with Lemon-Tahini Dressing is everything you want in a winter salad: hearty, healthy, and ridiculously easy to make. Whether you’re hosting a dinner party or meal prepping for the week, this salad is guaranteed to impress. So grab your cauliflower, preheat that oven, and get ready to fall in love with your new favorite winter side dish!
❄️ CELEBRATE WINTER with
40+ Easy WINTER Salad Recipes
Winter is here, and do you know what that means? It’s time to enjoy the fresh winter produce with salad ideas that your whole family will love!
Quinoa and Roasted Cauliflower Salad with Lemon-Tahini Dressing Recipe
INGREDIENTS
For the Cauliflower Salad:
- 1 medium head of cauliflower (cut into florets)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cooked quinoa (optional, for added texture)
- 2 cups mixed greens (such as arugula, spinach, or kale)
- 1/4 cup chopped fresh parsley
- 1/4 cup toasted almonds or sunflower seeds
- 1/4 cup crumbled feta cheese (optional)
- 1/3 cup pomegranate seeds (optional)
For the Lemon-Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon honey or maple syrup
- 1 small garlic clove (minced)
- 2 –3 tablespoons water (to thin the dressing (if needed))
DIRECTIONS
- Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets with olive oil, smoked paprika, cumin, salt, and pepper. Spread on the baking sheet in a single layer and roast for 20–25 minutes, stirring halfway, until golden and tender.
- In a small bowl, whisk together tahini, lemon juice, olive oil, honey, and garlic. Add water, 1 tablespoon at a time, until the dressing is smooth and pourable.
- In a large bowl, combine roasted cauliflower, quinoa (if using), greens, parsley, almonds, feta (if using), and pomegranate seeds. Toss gently with the dressing.
- Divide into bowls or serve family-style, and enjoy!
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Let me know how it was!Other Roasted Vegetable Salad recipes to try
- Roasted Butternut Squash Salad – This salad is the perfect fall salad for holidays and parties. Drizzled with the most incredible apple cider vinaigrette dressing, and topped with toasted walnuts and cranberries, your friends and family will love this vegetarian fall salad.
- Roasted Asparagus Caesar Salad – loaded with so much flavor and crunch that it will be the highlight of your dinner plate. Serve alongside Parmesan Crusted Oven Baked Chicken for an easy weeknight meal.
- Easy Roasted Vegetable Salad – Filled with roasted vegetables, baby spinach and topped with crumbled feta cheese and a delicious balsamic vinaigrette dressing, this roasted vegetable salad is a colourful and flavourful fall or winter salad that works equally well as a vegetarian main course or a hearty side dish.
