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    Home » By Season » Winter Salads

    Cauliflower Tahini Salad with exotic Za'atar

    Filed Under: Dinner Salads, Make Ahead Salads, Vegan, Winter Salads

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    Try our Cauliflower Tahini for our answer to your side dish dilemmas, caramelised-nutty cauliflower florets are tossed in aromatic za’atar spices then placed on a bed of lemony tahini dressing for an unforgettable dinner side that will outshine the main.  

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    CAULIFLOWER TAHINI SALAD ON A BLACK PATTERNED PLATE WITH ZA'ATAR AND LEMONS & PARSLEY ON THE SIDE

    There is just something absolutely irresistible about roasting cauliflower it transforms it into a wonderfully caramelised, almost sweet nutty flavour. Perfect with the earthy spiciness in our za’atar blend and the tangy creaminess in our tahini lemon dressing. 

    Serving Ideas

    This is a great salad to serve with roasted and grilled meats alike as well as tagines, casseroles and stews. Try it with your lamb roast or with pomegranate chicken - absolutely sensational!

    Let’s talk ingredients and substitutions 

    • Cauliflower - we have used a white cauliflower, but you can use any colour that takes your fancy, this recipe will also work well with romanesco cauliflower. 
    • Za’atar Spices - for earthiness and flavour, you can also try using some fennel or cumin seeds instead. But, this salad works just as well without any spices at all if you are looking for something a bit simpler. 
    • Lemon Tahini Dressing - I just love the tangy creaminess in this dressing but if you are unable to find it or just plain don’t like it then you can substitute the tahini with any nut butter that takes your fancy such as almond butter or cashew butter. I would also replace the pistachio garnish with roasted crushed almonds or roasted crushed almonds depending on which nut butter you are using. 
    • Garnish - we have garnished with chopped parsley leaves and crushed pistachio nuts, but any nuts would also work well here, try roasted pine nuts, crushed roasted almonds, crushed roasted pecans or walnuts. You can also substitute aromatic mint for the parsley if you prefer. 

    You will need

    INGREDIENTS FOR MAKING CAULIFLOWER TAHINI WITH TEXT OVERLAY

    Our top tips for roasting your cauliflower

    1. Make sure your oven is super hot as this just truly fast tracks the caramelisation process so make sure that you preheat your oven to 230C (450F) before putting in your cauliflower.
    2. Allow your cauliflower to come to room temperature before handling as cold cauliflower can also slow down the caramelisation process. Then add the roasted ingredients to a bowl with the oil and za’atar before placing in your baking tray.
    3. Make sure that your cauliflower florets are cut into even florets that they cook evenly and make sure not to overcrowd your baking tray as this will slow down the cooking and caramelisation process.
    4. Place your baking tray in the middle rack of your oven as this is the hottest part. 
    5. Be patient and wait for at least 15-20 minutes before opening the oven. Check them and if they are golden then turn them and cook for a further 15-20 minutes until they are soft and caramelised.

    How to make this salad

    1PREPARE THE CAULIFLOWER
    Preheat your oven to 230°C (450°F) Wash your cauliflower under cold running water and remove the core.
    Cut your cauliflower into medium-sized florets.
    Add the cauliflower florets ½ cup olive oil and za’atar to a large mixing bowl, season with sea salt and cracked black pepper. Mix well to combine and arrange on a lined baking tray, making sure that you do not overcrowd them.
    Place in the middle of your oven and bake until golden and soft, turning them halfway through the cooking. (Approximately 30-40 minutes in total).

    • HANDS CUTTING THE STEM FROM A CAULIFLOWER ON WOODEN BOARD
      CUT THE STEM FROM CAULIFLOWER
    • HANDS BREAKING CAULIFLOWER INTO FLORETS ON WOODEN BOARD
      BREAK INTO FLORETS
    • CAULIFLOWER FLORETS WITH OIL & ZA'ATAR IN BOWL
      ADD FLORETS WITH OIL & ZA'ATAR TO BOWL
    • MIXING CAULIFLOWER FLORETS WITH OIL & ZA'ATAR IN BOWL
      MIX CAULIFLOWER WITH ZA'ATAR & OIL
    • ADDING CAULIFLOWER TO BAKING TRAY
      ADD CAULIFLOWER MIX TO TRAY
    • ROASTING CAULIFLOWER FLORETS UNTIL GOLDEN
      ROAST UNTIL GOLDEN

    2CHOP PARSLEY & NUTS
    Wash parsley, pick leaves from stems and roughly chop. Place your pistachios on your chopping board and roughly chop with a large chefs knife.

    • CHOPPED PISTACHIOS ON A WOODEN BOARD WITH A KNIFE
      CHOP PISTACHIOS
    • HANDS CHOPPING PARSLEY ON A WOODEN BOARD WITH A KNIFE
      CHOP PARSLEY

    3MAKE THE LEMON TAHINI DRESSING
    Add all your dressing ingredients to a small mixing bowl, season and mix until well combined. Taste and adjust seasonings according to your liking.
    If you prefer a super creamy consistency then blitz in a high-speed blender or small food processor.
    Once you add the lemon juice it will thicken the tahini, you can add some more water if you feel that it is too thick. 
    It needs to be the consistency of sour cream and not too runny. 

    • AHINI LEMON DRESSING INGREDIENTS IN BOWL
      ADD DRESSING INGREDIENTS TO A BOWL
    • MIXING TAHINI LEMON DRESSING
      MIX DRESSING WELL TO COMBINE

    4ASSEMBLE THE SALAD
    Smear the tahini dressing onto a large platter, top with your roasted cauliflower, scatter the parsley leaves and pistachios on top to garnish then serve. 

    • TAHINI LEMON DRESSING ON BLACK PATTERNED PLATTER
      SMEAR TAHINI DRESSING ON PLATTER
    • ROASTED ZA'ATAR CAULIFLOWER ON TOP OF TAHINI DRESSING ON BLACK PATTERNED PLATE
      TOP WITH ROASTED CAULIFLOWER
    • CAULIFLOWER TAHINI SALAD ON BLACK PATTERNED PLATE
      ADD PISTACHIO & PARSLEY GARNISH

    Can I make it ahead?

    • The dressing can be made up to a week in advance and kept in a covered container in your fridge. It may thicken and if it does just add some water to loosen it. 
    • But, if you want to serve this as a hot side then no it really cannot be made ahead. However, if you are going to serve this as a cold side then it can be made several hours in advance or even the day before. Just keep everything separate and assemble just before serving.

    How to meal prep this salad for your lunch

    • Just follow the recipe instructions and portion it out into individual containers. 
    • For some added protein you can try some falafel as a vegetarian option or it is great with grilled chicken, kofta and meatballs.

    What about the leftovers

    • If you are lucky enough to have any leftovers then they will taste even better the following day and this salad will still taste delicious even after a week in the fridge. 
    • Any leftovers make a great addition for a wrap or sandwich or for something a bit different cut up the salad and add some grated cheese such as parmesan or even a good quality cheddar and use it as a stuffing for chicken breast fillets - just superb! 

    Looking for more brassica salad recipes to try?

    • ROAST-CAULIFLOWER-SALAD-675-LAND
      ROAST CAULIFLOWER SALAD
    • BROCCOLINI SALAD WITH CRISPY CHORIZO & FETA
      BROCCOLINI SALAD WITH CHORIZO & FETA
    CAULIFLOWER TAHINI SALAD ON A BLACK PATTERNED PLATE WITH ZA'ATAR AND LEMONS & PARSLEY ON THE SIDE

    Tahini Cauliflower Salad

    Try Tahini Cauliflower for our answer to your side dish dilemmas, caramelised-nutty cauliflower florets are tossed in aromatic za’atar spices then placed on a bed of lemony tahini dressing for an unforgettable dinner side that will outshine the main.  
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad, Side Dish
    Cuisine: Middle Eastern
    Keyword: Capable Cooks, dairy-free, gluten free, vegan, vegetarian
    Servings: 4 as a side
    Calories: 624kcal
    Equipment
    • Baking Tray
    Ingredients
    For the cauliflower
    • 1 kg cauliflower (1 small cauliflower head)
    • ½ cup olive oil
    • 2 tbsps za’atar
    For the tahini lemon dressing
    • 140 ml tahini paste (⅓ cup + 2 tbsps tahini)
    • ¼ cup lemon juice
    • 2 tbsps olive oil
    • 1 clove garlic (minced)
    • 1 tablespoon lemon zest (grated)
    • ¼ cup water to loosen
    For the garnish
    • ¼ cup chopped pistachios
    • ¼ cup chopped parsley
    Metric - Imperial
    Instructions
    • Preheat your oven to 230°C (450°F) Wash your cauliflower under cold running water and remove the core and leaves.
    • Cut your cauliflower into medium sized florets.
    • Add the cauliflower florets, ½ cup olive oil and za’atar to a large mixing bowl, season with sea salt and cracked black pepper. Mix will to combine and arrange on a lined baking tray.
    • Place in the middle of your oven and bake until golden and soft, turning them half way through the cooking process. (Approximately 30 minutes).
    • Wash parsley, pick leaves from stems and roughly chop. Place your pistachios on your chopping board and roughly chop with a large chefs knife.
    • Add all your dressing ingredients to a small mixing bowl, season and mix until well combined. Taste and adjust seasonings according to your liking.
    • Once you add the lemon juice it will thicken the tahini, you can add some more water if you feel that it is too thick.
    • It needs to be the consistency of sour cream but not too runny.
    • Smear the tahini dressing onto a large platter, top with your roasted cauliflower, scatter the parsley leaves and pistachios on top to garnish then serve.

    Video

    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 624kcal | Carbohydrates: 25g | Protein: 13g | Fat: 57g | Saturated Fat: 8g | Sodium: 93mg | Potassium: 1023mg | Fiber: 8g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 133mg | Calcium: 156mg | Iron: 6mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

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    CAULIFLOWER TAHINI SALAD WITH TEXT OVERLAY
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    « Lemon Tahini Dressing - tangy creaminess ?
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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

    Reader Interactions

    Comments

    1. Maria says

      August 20, 2020 at 4:01 pm

      Great salad! Thank you for the recipe. Really easy to follow ?

      Reply
      • Anastasia says

        August 21, 2020 at 8:20 am

        Thank you lovely ?

        Reply
    2. Sankhamala says

      August 20, 2020 at 3:29 am

      I like the way you have presented the recipe. It's looking great and deserves a try for sure.

      Reply
      • Anastasia says

        August 21, 2020 at 8:20 am

        Thank you, let me know how you go with it.

        Reply
    3. Toniann says

      August 19, 2020 at 11:45 pm

      This looks delish! I have to give it a try!! Thanks!

      Reply
      • Anastasia says

        August 21, 2020 at 8:21 am

        Thank you, let me know how you like it.

        Reply
    4. Jeannie says

      August 19, 2020 at 10:41 pm

      nice option for a salad, a must try ? thanks for sharing

      Reply
      • Anastasia says

        August 21, 2020 at 8:21 am

        Thank you Jeannie ?

        Reply

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