Roasted Cauliflower Salad with Arugula
This roasted cauliflower salad is fresh and full of flavor in every bite! Warm, golden cauliflower pairs perfectly with peppery arugula and a tossed in a creamy lemon tahini dressing. It’s a simple, feel-good dish that works for lunch, dinner, or an easy, healthy side.
If you are craving more delicious, healthy salads, don’t miss the famous Jennifer Aniston salad and this roasted veggie salad with basil balsamic vinaigrette!
Recipe Ingredients
You’ll need the following ingredients to make this roasted cauliflower salad with creamy lemon tahini dressing:
For the salad
For the dressing
Ingredient Notes & Substitutions
Baby arugula: The arugula is spicy and peppery and it works so well with the cauliflower!
Cauliflower: Use one whole head and cut it into small pieces for easy eating!
Olive oil: Use extra virgin olive oil for the very best flavor.
Fresh garlic: The fresh grated garlic cloves add a little kick to the salad dressing. You can use jarred if you don’t have fresh garlic on hand, or even try 1/2 tsp. of garlic powder.
Honey: Adds just a little bit of sweetness to balance out the acid in the dressing. Add a bit more for a sweeter dressing.
Casey’s Tips
- Roasting the cauliflower: Don’t rush this step. Let the florets get some brown spots on them…this will really bring out natural sweetness and adds great flavor.
- Adjust dressing consistency: If the tahini thickens as it sits, just whisk in a little extra water until it’s creamy and pourable.
- Serve warm or room temp: Tossing the cauliflower with the lemon tahini dressing while it’s still warm helps it soak up more flavor.
- Storage: This salad doesn’t last very long after you’ve drizzled on the dressing. However, to prep ahead, just roast the cauliflower and make the dressing. Assembly is quick and easy after that!
How to serve
Healthy, flavorful side: The creamy lemon tahini dressing pairs beautifully with grilled proteins (chicken, fish, steak) for an easy, balanced meal.
Pitas or wraps: Tuck the salad into a warm pita with falafel for a Mediterranean-inspired plate.
Flat bread or naan “pizza”: Spread hummus over a piece of flatbread or naan bread and pile the salad on top for an open faced sandwich “pizza!”
Soup and salad combo: This salad would pair well with a lentil soup, tomato soup, or roasted veggie soup!
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Thank you! ~ Casey
Roasted Cauliflower Salad with Arugula
Ingredients
For the salad
- 1 head cauliflower, cut into small florets
- 3 tbsp. extra virgin olive oil
- 1 tsp. oregano
- 1 tsp. coarse salt (sea salt, kosher salt)
- freshly ground black pepper
- 4 cups baby arugula
- 1/4 cup red onion, sliced
- 1/4 cup parsley, chopped
- 1/4 cup sliced almonds
For the dressing
- 1/2 cup tahini
- 1/8 cup water adjust up if you want the dressing a bit thinner
- 1-2 large lemons, juiced about 1/4 to 1/2 cup lemon juice
- 2 tbsp. extra virgin olive oil
- 1 tbsp. honey add a bit more if you want your dressing a bit sweeter
- 1 tsp. Dijon mustard
- 2 cloves garlic, grated
- 1/8 tsp. EACH coarse salt and freshly ground pepper
Instructions
- Prep: Preheat the oven to 425°F.To a 9×13 baking dish (or on a baking sheet), add the cauliflower and toss with olive oil, oregano, salt, and pepper.
- Roast: Roast for 20-25 minutes, or until the cauliflower has developed a bit of color. Remove from the oven and set aside.
- Make the dressing: While the cauliflower is roasting, make the dressing. In a small bowl, whisk together dressing ingredients refrigerate until you're ready to use.
- Assemble: To your serving dish/bowl, add the cauliflower, arugula, red onion, and parsley. Toss with most of the dressing until everything is evenly coated. (Hint: I like to assemble this salad while the cauliflower is still a bit warm). Drizzle more dressing on top, then sprinkle on the sliced almonds. Serve right away.
Notes
Casey’s Tips
- Roasting the cauliflower: Don’t rush this step. Let the florets get some brown spots on them…this will really bring out natural sweetness and adds great flavor.
- Adjust dressing consistency: If the tahini thickens as it sits, just whisk in a little extra water until it’s creamy and pourable.
- Serve warm or room temp: Tossing the cauliflower with the lemon tahini dressing while it’s still warm helps it soak up more flavor.
- Storage: This salad doesn’t last very long after you’ve drizzled on the dressing. However, to prep ahead, just roast the cauliflower and make the dressing. Assembly is quick and easy after that!
I know you’re going to go crazy for this salad and especially the creamy tahini dressing! It’s SO SO good! xo ~ Casey