Mediterranean Vibrant Roasted Cauliflower Salad
This salad is a feast for the eyes and taste buds. Roasted golden cauliflower is tossed with fresh herbs, juicy tomatoes, cucumbers, olives, and a zesty lemon-tahini dressing. Topped with crumbled feta and crunchy nuts, it’s hearty, wholesome, and perfect as a main or side dish.
⏱ Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Cauliflower
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp garlic powder
Salt & black pepper, to taste
For the Salad
2 cups arugula (or baby spinach)
1 cup cherry tomatoes, halved
1 small cucumber, diced
1/4 small red onion, thinly sliced
1/3 cup kalamata olives, halved
1/4 cup pomegranate seeds (optional, for vibrancy & sweetness)
1/3 cup feta cheese, crumbled
2 tbsp toasted pine nuts or almonds (optional, for crunch)
Fresh parsley or mint, chopped, for garnish
Lemon-Tahini Dressing
3 tbsp tahini
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1–2 tbsp water (to thin, as needed)
Salt & pepper, to taste
Instructions
1. Roast the cauliflower:
Preheat oven to 425°F (220°C).
Toss cauliflower florets with olive oil, paprika, cumin, garlic powder, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and slightly crispy.
2. Make the dressing:
Whisk tahini, olive oil, lemon juice, garlic, water, salt, and pepper until creamy. Adjust thickness with more water if needed.
3. Assemble the salad:
In a large bowl or platter, layer arugula, roasted cauliflower, tomatoes, cucumber, onion, and olives.
Drizzle with dressing and toss gently.
4. Finish:
Top with feta, pomegranate seeds, nuts, and fresh parsley or mint. Serve warm or at room temperature.
Serving Suggestions
Enjoy as a main vegetarian meal with warm pita or couscous.
Serve as a side dish to grilled chicken, lamb, or salmon.
Make it a grain bowl by adding quinoa or farro.
Notes & Tips
Roast cauliflower until caramelized for the best flavor.
For extra spice, sprinkle with a pinch of chili flakes or harissa powder.
Can be served warm, chilled, or at room temperature — very versatile!
❓ frequently asked questions FAQ
Q: Can I make this salad ahead?
Yes — roast cauliflower up to 2 days in advance. Assemble salad fresh and add dressing before serving.
Q: Can I make it vegan?
Absolutely — just skip the feta or use a plant-based alternative.
Q: What can I use instead of tahini?
Greek yogurt or hummus works well for a creamy alternative.
Nutrition information
Calories: 310
Protein: 8g
Fat: 20g
Carbs: 28g
Fiber: 7g
Sodium: 420mg