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Roasted Cauliflower Salad

What I changed:

  • Halved the recipe

  • Replaced spinach with salad greens

  • Skipped almonds

cauliflower salad

Source: The Conscious Plant Kitchen| Serves: 1 lg salad | Time: ~35 min


Roasted cauliflower

1/2 medium head #cauliflower, broken into florets

1 tbsp EVO

Equal dashes of cumin, paprika, cinnamon, nutmeg, garlic powder, salt and pepper

Tahini Lemon Dressing

2 1/2 tbsp #tahini

2 tbsp lemon juice

2 tbsp water

1/4 tsp cumin

1 garlic clove minced

S&P, to taste

For the salad

1/2 cup salad greens

2 tbsp roasted sunflower seeds

1/4 cup parsley, fresh & chopped

6 cherry #tomatoes, halved


Preheat oven to 200°C (400°F).

Place the cauliflower florets on a large baking sheets. Drizzle olive oil and season with cumin, paprika, cinnamon, nutmeg, garlic powder, salt and pepper.

Toss all the ingredients together to cover the florets evenly with the oil and spices.

Roast for 15 minutes in the center of the oven. After 15 minutes, open the oven and stir the florets with a oven-proof spatula.

Return in the oven for about 10-15 minutes or until the cauliflower florets are tender and browned on the outside.

Meanwhile, prepare the Tahini lemon dressing.

Tahini lemon dressing In a medium size mixing bowl, whisk together the following ingredients: tahini, lemon juice, water, garlic, cumin, salt and pepper. If the dressing is too thick to your liking, add more water, 1 tablespoon at a time until it reach your favorite dressing consistency.


Add greens to a bowl. Top with seeds, tomatoes, parsley and cauliflower. Add dressing and enjoy!

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