Dinner

Roasted Cauliflower Salad with Lemon Tahini Dressing Recipe

ByCleo Brixton October 21, 2025October 21, 2025

Introduction

This Roasted Cauliflower Salad with Lemon Tahini Dressing is a vibrant and nourishing dish perfect for a light lunch or a flavorful side. Packed with tender lentils, roasted cauliflower, and fresh greens, it offers a wonderful balance of textures and bright, zesty flavors.

A white plate filled with a colorful salad set on a white marbled surface, featuring bright orange roasted cauliflower florets spread evenly across fresh dark green spinach leaves. Thin, curved slices of purple-red onion are scattered throughout, along with small light green lentils adding texture. Thin, pale almond slivers are sprinkled on top, and a light creamy white dressing is drizzled over the salad. A silver spoon rests on the right side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup lentils (rinsed; beluga or green lentils)
2 cups water
1 ½ tsp kosher salt (add after cooking)
1 head cauliflower (cut into bite-size florets)
¼ cup olive oil (plus 1 tablespoon extra-virgin olive oil)
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp kosher salt
2 tbsp tahini
4 tbsp lemon juice (freshly squeezed)
2 tbsp water
½ small red onion (thinly sliced)
4 cups spinach or arugula (loosely packed)
¼ cup sliced almonds (toasted)

Instructions

Step 1: Preheat the oven to 450ºF (230ºC).
Step 2: In a small pot, combine the rinsed lentils with 2 cups of water and bring to a boil. Cover with a lid and simmer over medium heat until tender, about 20 minutes. Drain well and let cool.
Step 3: On a rimmed baking sheet, toss the cauliflower florets with ¼ cup olive oil, cumin, smoked paprika, garlic powder, and ½ teaspoon kosher salt. Spread in a single layer and roast for 15 minutes, flipping halfway through, until the cauliflower is tender and golden brown.
Step 4: In a bowl, whisk together the tahini, lemon juice, and 2 tablespoons water until smooth and creamy.
Step 5: Add most of the dressing to the cooked lentils along with 1 ½ teaspoons kosher salt, and toss well to coat.
Step 6: Combine the roasted cauliflower, sliced red onion, and spinach or arugula with the lentils. Toss gently to mix, then transfer to a serving platter. Sprinkle with toasted sliced almonds and drizzle with the remaining tahini dressing before serving.

Tips & Variations

Use beluga lentils for a firmer texture or green lentils for a softer bite; both hold their shape well in salads.
Swap toasted walnuts or pine nuts for almonds to vary the crunch.
Add a sprinkle of fresh herbs like parsley or cilantro for extra freshness.
If you prefer a milder dressing, reduce the amount of lemon juice or tahini to taste.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the toasted almonds separate until ready to serve. Reheat the lentils and cauliflower gently in the microwave or enjoy the salad cold as is.

How to Serve

The image shows a white oval plate filled with a colorful salad. The bottom layer consists of fresh dark green spinach leaves scattered across the plate. On top of the spinach, there are bright orange roasted cauliflower pieces with a slightly charred texture, and thin, curved slices of pale purple onion spread evenly. Light green lentils add a small rounded texture throughout the salad. A drizzle of creamy white dressing is visible over the ingredients, and slivered almonds are sprinkled on the top, providing a crunchy element. A silver spoon is placed on the right edge of the plate, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this salad?

Yes, green or beluga lentils work best because they hold their shape well after cooking. Avoid red lentils as they tend to become mushy.

Is the salad suitable for vegans?

Absolutely! This salad contains no animal products and is naturally vegan-friendly.

Cleo Brixton