Looking for a vibrant, healthy, and flavour-packed dish that doubles as a side or a light main? This Easy Roasted Cauliflower Salad with Tahini Dressing & Pomegranate is just what you need. Packed with Middle Eastern flavours, crunchy textures, and a creamy dressing, it’s a recipe that’s as beautiful as it is delicious.

Whether you’re cooking for a dinner party meal, prepping for the week, or just craving a nutritious salad that actually fills you up, this dish ticks all the boxes!

This Roasted Cauliflower Salad with Tahini Dressing is proof that salads don’t need to be boring. With its smoky roasted cauliflower, creamy dressing, and pops of freshness from pomegranate and herbs, it’s the kind of dish that’s guaranteed to impress.

If you love experimenting in the kitchen, why not join one of our International cooking classes in London or our Middle Eastern Cooking Class? At The Avenue Cookery School, we’ll teach you flavour-packed recipes like this one, while having plenty of fun in the process!

Why You’ll Love This Roasted Cauliflower Salad

Healthy and nutritious – cauliflower is high in fibre and vitamins, and tahini adds protein and healthy fats.
Perfect for meal prep – enjoy warm or at room temperature, and it keeps well in the fridge.
Impressive yet simple – looks stunning with pomegranate seeds and fresh herbs, but comes together in under 40 minutes.
Versatile – works as a main, side dish, or part of a mezze spread.

Ingredients
1 head cauliflower, cut into large florets
extra virgin olive oil
1 tsp paprika
salt & pepper, to taste
Tahini Dressing:
1 garlic clove, pureed
juice of ½ a lemon
50g tahini
2 heaped tbsp Greek yogurt
salt, to taste
Garnish:
pomegranate molasses
2 tbsp pomegranate seeds
1 tsp fresh mint leaves, finely chopped
1 tbsp fresh parsley, finely chopped
juice of ½ a lemon

Method

Preheat your oven to 220°C.
Toss the cauliflower florets with olive oil, paprika, salt, and pepper.
Spread evenly on a baking tray and roast for 25–35 minutes, or until golden brown and crisp on the edges.

For the tahinei dressing; in a bowl, mix together the garlic, lemon juice, tahini, and Greek yogurt.
Gradually add a splash of water until you reach a smooth, pourable consistency.
Season with salt to taste.

Transfer the roasted cauliflower to a serving platter.
Drizzle generously with the tahini dressing.

Top with pomegranate seeds, fresh mint, parsley, and an extra squeeze of lemon juice.
Finish with a drizzle of pomegranate molasses for a burst of tangy sweetness.

Tips & Variations

• Make it vegan: swap the Greek yogurt for a dairy-free alternative.
• Add extra crunch: sprinkle with dukkah, toasted almonds, or pine nuts.
• Switch up the dressing: try a harissa-yogurt dressing for a spicier kick.

How to Serve Roasted Cauliflower Salad

Diana often enjoys this salad for her lunch during the day at The Avenue and Richard loves it as a vibrant side for weekend family meals – it’s a favourite in our kitchen!

• Serve warm as a side dish to grilled meats or fish.
• Enjoy as a main with a grain base like bulgur wheat or quinoa.
• Pair it with couscous, quinoa, or flatbreads for a more filling meal.
• Add to a mezze platter with hummus, falafel, and warm pitta.
• Pack into lunch boxes for a fresh, flavourful weekday meal.

Storage & Make Ahead

• Store leftovers in an airtight container in the fridge for up to 3 days
• Keep the dressing separate if you want to meal prep, and drizzle just before serving
• This salad tastes just as good at room temperature, making it perfect for picnics and packed lunches

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