This Roasted Cauliflower Salad with Creamy Tahini Dressing is an easy-to-make dish that brings bold flavours and a satisfying crunch to any meal. Whether served as a hearty vegetarian main or a flavour-packed side, this salad is anything but ordinary. Avohaven’s BBQ Salt adds a smoky-sweet depth that perfectly complements the caramelised cauliflower, while sweet bursts of dates and nutty toasted almonds create a delicious contrast of textures. The creamy tahini dressing ties everything together beautifully. Perfect for BBQs, weeknight dinners, or meal prep, this salad is just as happy sitting alongside grilled meats as it is standing on its own. A fresh take on salads that’s sure to impress!
Ingredients:
For the Salad
1 large head of cauliflower, cut into small florets
1 large red onion, chopped
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon Avohaven BBQ Salt (adjust to taste)
4–5 dates, pitted and chopped
¼ cup fresh parsley, chopped
¼ cup toasted almonds, roughly chopped
¼ cup crumbled feta cheese
For the Dressing
3 tablespoons tahini
3 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon black pepper
1–2 tablespoons water
Instructions:
Preheat your oven to 220°C (fan bake 200°C). Line a large baking tray with baking paper.
Spread the cauliflower florets and chopped red onion on the tray. Drizzle with olive oil, then sprinkle over the cumin and Avohaven BBQ Salt. Toss everything together to coat evenly.
Roast for 25–30 minutes, stirring halfway through, until the cauliflower is golden and tender.
In the last 5 minutes of cooking, push the cauliflower aside slightly and add the almonds to the tray to toast. Remove from the oven and let everything cool slightly.
To make the dressing, whisk together the tahini, lemon juice, olive oil, garlic, salt, and pepper in a small bowl until smooth. Add water, a little at a time, until the dressing reaches a pourable consistency.
In a serving bowl, layer the roasted cauliflower and onion with the chopped dates, parsley, feta cheese, and toasted almonds.
Drizzle the dressing over the top, toss gently, and serve warm or at room temperature.
Tips:
To keep the cauliflower crisp, plate the salad and add the dressing just before eating.
Toasting the Almonds by adding them to the tray with the cauliflower in the last few minutes saves time and enhances the flavour of the almonds.
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