Seasoned, roasted vegetables and vibrant greens drizzled with a tangy lemon tahini dressing—this roasted cauliflower salad is a fresh meal that works as a main course or a delicious side dish. With spiced cauliflower florets, creamy avocado, crisp fennel and a zesty dressing made from fresh lemon juice, tahini, and a hint of garlic, this colorful roasted cauliflower salad with lemon tahini dressing will quickly become one of your favorite recipes.
why this recipe works
This recipe is one my family has enjoyed for years, and one of the earliest posts I shared here on the blog. I've since given the recipe a little bit of a refresh, with new photos and slight changes to make it even better!
This salad is perfect when you're craving something fresh and satisfying but want more than another basic salad.
It has everything I love: a smoky flavor from the roasted cauliflower and carrots, a tangy lemon tahini dressing with a creamy texture, and toasted walnuts that add the perfect crunch.
- Easy and Delicious: Toss cauliflower and carrots with olive oil, garlic powder, and ground cumin, then roast on a parchment-lined baking sheet for a smoky flavor with crisp edges. It’s the easiest way to get that irresistible roasted goodness.
- Perfect for Meal Prep: Prep the dressing and roast the cauliflower and walnuts ahead of time, store each separately in airtight containers, and enjoy a fresh salad whenever the craving hits.
- Packed with Flavor: From the spiced walnuts and fresh greens to the tangy lemon tahini dressing and creamy avocado, every bite is a party of textures and flavors.
- Versatile and Customizable: Add crumbled feta cheese if you're feeling fancy, or sprinkle pine nuts or sunflower seeds for extra crunch. This salad is a great option for lunch, dinner, or meal prep.
the ingredients
Here's a look at what you'll need:
- Cauliflower florets and carrots: Roasted at a high temperature with olive oil, garlic powder, ground cumin, and a pinch of salt for that perfect golden-brown crisp. It's one of the best cauliflower recipes you'll try!
- Fennel: Adds crunch and gives the salad a unique flavor profile. Save the fennel fronds - you can use them to garnish the salad!
- Olive oil: A drizzle of this kitchen MVP helps the seasonings stick and adds a rich, savory flavor.
- Fresh lemon juice: The main ingredient in the dressing—it brings a bright, citrusy zing that balances the smoky cauliflower. You can also use freshly squeezed orange juice for a slightly sweeter spin.
- Tahini: Creamy, nutty, and essential for that signature homemade dressing. Soom tahini is my go-to!
- Avocado: Optional, but the creamy texture perfectly complements the crunchy walnuts and crisp greens.
- Walnuts: Toasted with olive oil and garlic powder, these add a satisfying crunch.
the recipe
Here's a look at how to make this roasted cauliflower salad. Be sure to check out the printable recipe card at the bottom of the page for all of the details!
Preheat the oven to 425°F. Place the cauliflower and carrots on a large baking sheet and toss with olive oil, garlic powder, ground cumin, and a pinch of salt. Roast for 15 minutes.
In a small mixing bowl, combine tahini, fresh lemon juice, seasonings, olive oil, and a splash of water to thin it out. Stir until smooth. Taste and adjust—maybe more lemon juice or a drop of monk fruit for sweetness.
In a small bowl, mix walnuts with olive oil and more seasoning. Add them to the baking sheet with the veggies, then roast for another 7-9 minutes until golden brown.
In a large salad bowl, mix the greens with the shaved fennel. Add the roasted cauliflower, carrots and toasted walnuts. Toss in avocado slices and sprinkle with crumbled feta cheese if you’d like.
Drizzle generously with the lemon tahini dressing and garnish with fennel fronds.
pro tips and variations
- Make it Ahead: Roast the vegetables and prepare the dressing in advance. Store separately in airtight containers at room temperature.
- Swap the Nuts: Pine nuts, sunflower seeds, or slivered almonds work well if walnuts aren’t your thing.
- Add Protein: Grilled chicken or salmon turn this into a filling meal.
- Dress it Right: Don’t add the dressing until just before serving to keep the salad greens crisp.
frequently asked questions
Yes, but frozen cauliflower may release more moisture, making it harder to get that roasted, crispy texture. I’ve used frozen before and it is best to roast it on a non-stick skillet or sheet pan at a high temperature and pat it dry first.
No tahini on hand? No worries! You can try cashew butter, but the flavor will change slightly. I'd rather swap in a vinaigrette like this sun-dried tomato vinaigrette or my creamy balsamic basil vinaigrette. Both would work wonderfully in this salad!
This cauliflower salad pairs beautifully with grilled chicken, shrimp, or steak. You can also add a scoop of baba ganoush on the side for a Mediterranean twist.
Of course! If your dressing is too thick, add a bit more water or lemon juice. If it’s too thin, combine tahini with more ground sesame seeds or reduce the water.
Yes! I sometimes toss whatever is in my fridge into this delicious salad. Pomegranate seeds, sunflower seeds, pine nuts, and fresh parsley are all great options. The more colorful, the better—this salad loves lots of fresh herbs.
Storage Instructions
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep the dressing separate to avoid soggy greens.
I love discovering new recipes that feel indulgent but are actually packed with real food ingredients.
This roasted cauliflower salad with lemon tahini dressing checks all the boxes—it’s crunchy, creamy, and loaded with flavor.
Next time you’re in the mood for a fresh, simple, and seriously delicious meal, give this one a try. Good luck resisting that extra drizzle of dressing—it's really that good!
you might also love
- Cobb Salad with Chive Lemon Vinaigrette is a delicious option for a summertime feast.
- Kale Salad with Lemon Garlic Dressing could make a wonderful lunch during the workweek.
- Try the Keto Steak Salad with Dijon Balsamic Dressing for dinner this week!
Roasted Cauliflower Salad with Lemon Tahini Dressing
This roasted cauliflower salad is mildly spiced with chipotle and smoked paprika, and served with shaved fennel and toasted walnuts for the perfect amount of crunch! The lemon tahini dressing is creamy, flavorful, and so simple to prepare.
This recipe is naturally low carb, gluten-free, and keto-friendly.
Ingredients
- 1 small head cauliflower, cut into bite-sized florets
- 1-2 small carrots, cut into 1-inch pieces (optional)
- 4 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup raw walnuts
- 4-5 cups mixed greens (I like baby arugula, baby spinach, or spring mix)
- 2 cups chopped romaine
- ½-1 small fennel bulb, shaved or sliced thin (reserve fennel fronds for salad topping)
- 1 avocado, sliced lengthwise (optional)
- ⅓ cup crumbled feta (optional)
lemon tahini dressing
- 1 large lemon, juiced (can also use any orange variety)
- 1 tablespoon apple cider vinegar
- ½ small shallot, finely diced
- ¼ cup tahini, well stirred
- 1-2 tablespoons extra virgin olive oil
- dash of smoked paprika
- dash of salt
- dash of garlic powder
- liquid sweetener like allulose or pure monk fruit drops, add to taste
- 2-5 tablespoons water
Instructions
for the salad
- Preheat the oven to 425°F. Place the cauliflower and carrots on a baking sheet. Drizzle on 3 tablespoons of olive oil (set aside the remaining 1 tablespoon for later). Use your hands to evenly coat the veggies in the oil.
- In a small dish, stir together the smoked paprika, chipotle powder, garlic powder, and salt. Set aside 1 teaspoon fo the seasoning (you'll use it later for the walnuts) and then sprinkle the remaining seasoning mix onto the veggies. Toss to coat them evenly. Roast at 425°F for about 15 minutes.
- In the meantime, mix the walnuts, remaining 1 tablespoon of olive oil, and remaining seasoning together in a small bowl. Set aside. Once the vegetables have roasted for 15 minutes, transfer the walnuts onto the baking sheet and use a spatula to toss the walnuts with the veggies. Return to the oven and roast for another 7-10 minutes, or until the cauliflower and carrots look crisp around the edges. Remove from the oven and allow them to cool.
- Make the dressing. In a large bowl with a whisk, or using a small blender or food processor, combine all of the ingredients. Whisk/blend/process until smooth, adding extra tablespoons of water until the dressing is the perfectly consistency. Adjust to taste, adding more smoked paprika for smokiness, or extra sweetener as needed, or more of the lemon juice if you prefer the dressing to be on the tart side.
- To assemble the salad, mix the greens in a large salad bowl. Add the shaved fennel slices, then the roasted cauliflower, carrots and walnuts. Gently toss to mix. Arrange sections of avocado slices and fennel fronds on top, then add the crumbled feta.
- Drizzle the dressing on top right before serving (or serve it separately on the side).
Notes
- You can you any lettuce or mixed greens for this salad.
- Use 1-½ teaspoons of chipotle powder in the cauliflower seasoning if you prefer it extra spicy.
- Add the sweetener to taste to sweeten the dressing. You can also use honey or pure maple syrup but I like liquid allulose for its clean flavor and the fact that it won't spike blood sugar.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 438Total Fat: 38gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 7mgSodium: 535mgCarbohydrates: 20gNet Carbohydrates: 11gFiber: 9gSugar: 5gProtein: 9g
This nutritional information is approximate and is provided for convenience as a courtesy.
Alla says
This looks so good! Cant wait to try making this Abby!
Abby says
Thanks so much! Hope you love it!