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–+ servings

Roasted Cauliflower Salad with Arugula

Casey Rooney
This roasted cauliflower salad is fresh, and full of flavor in every bite. Warm, golden cauliflower pairs perfectly with peppery arugula and a creamy lemon tahini dressing. It’s a simple, feel-good dish that works for lunch, dinner, or an easy, healthy side.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American, middle eastern
Servings 4

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 9x13 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!