This roasted cauliflower salad with yogurt-tahini dressing is crunchy, a little sweet, creamy, and is best served hot.

Roasted Cauliflower Salad

There’s a dish called ‘Zahra’ in our favorite Mediterranean restaurant in the area, DishDash. It has cauliflower in creamy yogurt sauce and is one of my absolute favorite dishes.

This Roasted Cauliflower salad is inspired by ‘Zahra’ but is quick to make and tastes lighter, and if I may say,  better. A little crunch from almonds and sweetness from raisins blends well with the salad. 

How to make Roasted Cauliflower Salad?

Step-by-Step Instructions

Serves:

2

 

Ready In:

35 minutes

 

Diet: 

Vegan,

Gluten-Free 

Ingredients

  • 1 cup cauliflower florets (1/2 medium cauliflower)

  • 1 tablespoon oil/ghee 

  • 1 tablespoon chopped almonds

  • 1 tablespoon raisins

  • 1 teaspoon salt (per taste)

    Yogurt-Tahini Dressing:

  • 1 tablespoon olive oil

  • 1 tablespoon Tahini

  • 1/4 cup yogurt (plant-based for vegan)

  • 1 teaspoon dried rosemary 

Roasted Cauliflower Salad- Method

Prepare the Dressing

    1. Whisk the yogurt well, 
    2. Add tahini and crushed rosemary. 
    3. Add olive oil and a little water for a sauce-like consistency. 
    4. Refrigerate – the dressing lasts for 2-3 days.

Prepare the Salad

    1. Cut the cauliflower into florets – not very thick to ensure the dressing coats each bite well. 
    2. Drizzle oil or ghee and salt and cover the florets and air-fry or bake it for 25-30 minutes at 370 deg F. I like the cauliflower a little more browned for this salad, but you may certainly stop it when it is just baked good enough for you. You may also pan-fry the florets. 
    3. Once done, add the dressing and mix well to coat the florets. 
    4. Garnish with almonds and raisins and serve, preferably hot. 
Roasted Cauliflower Salad

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Roasted Cauliflower Salad
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Roasted Cauliflower Salad

This roasted cauliflower salad with yogurt-tahini dressing is crunchy, a little sweet, creamy, and is best served hot.
Course Salad
Cuisine American, Mediterranean
Keyword gluten-free, healthy salads, tahini, vegan, yogurt
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 254kcal

Equipment

  • air-fryer or Oven or Pan-fry

Ingredients

  • 1 cup cauliflower florets (1/2 medium cauliflower)
  • 1 tablespoon Ghee or plant-based oil for Vegan
  • 1 tablespoon almonds chopped
  • 1 tablespoon raisins
  • 1-2 teaspoon salt per taste

Yogurt-Tahini Dressing

  • 1 tablespoon Olive oil extra virgin
  • 1 tablespoon Tahini
  • 1/4 cup yogurt or plant-based yogurt for Vegan
  • 1 teaspoon Rosemary dried

Instructions

Prepare the Dressing

  • Whisk the yogurt well.
  • Add olive oil and a little water for a sauce-like consistency.
  • Refrigerate - the dressing lasts for 2-3 days.

Prepare the Salad

  • Cut the cauliflower into florets - not very thick to ensure the dressing coats each bite well. 
  • Drizzle oil or ghee and salt and cover the florets and air-fry or bake it for 25-30 minutes at 370 deg F. I like the cauliflower a little more browned for this salad, but you may certainly stop it when it is just baked good enough for you. You may also pan-fry the florets. 
  • Once done, add the dressing and mix well to coat the florets.
  • Garnish with almonds and raisins and serve, preferably hot. 

Notes

  1. You may roast the cauliflower florets in a pan on the stovetop.
  2. I have roasted the cauliflower a little more to get the crunch but you may roast them a little less or more, per your liking. 
  3. While roasting cauliflower, you may also add turmeric. 

Nutrition

Calories: 254kcal | Carbohydrates: 13g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 1197mg | Potassium: 329mg | Fiber: 2g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 1mg
Disclaimer: I use WP Recipe maker for Nutrition Value calculation and are the best estimates using the plugin. Please use your nutritional value calculator if you have one.

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