Roasted Cauliflower Salad

This incredible Cauliflower salad has roasted meaty cauliflower florets, fresh arugula, onion, and lentils with a creamy Tahini dressing. Very simple ingredients and flavors but tastes amazing.

Roasted cauliflower salad with lentils, drizzled with tahini dressing

A simple yet hearty Cauliflower salad tossed in a creamy honey mustard dressing. With lots of peppery arugula, roasted cauliflower, cooked lentils, fresh parsley, and onion, this salad is a good balance of texture and flavor. Lentil takes care of the protein content, making it filling.

When I made this salad for the first time, I was not sure whether my family would like it but It was surprisingly taken well by my daughter and she even talked about the salad a month later. So definitely this cauliflower salad is a win.

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What I love about this salad is, that you can have it all around the year to get your share of veggies. If you like cauliflower, then roasted cauliflower will only make you love this humble veggie even more. Even for my Cauliflower curry, I never miss the step of roasting it a bit before adding it to the coconut sauce.

Roasted cauliflower salad with lentils, drizzled with tahini dressing

Ingredients for Cauliflower salad

There are only 5 main ingredients for the salad. But the good news is, you can have your own variations.

  • Cauliflower – A whole head of cauliflower. Look for one that is firm, with no spots, and closed tight florets.
  • Arugula– The peppery arugula works really well in this case. Alternatively, you could use assorted salad greens.
  • Red Onion– for some crunch.
  • Lentils – Cooked French lentils. It adds protein and body to the salad
  • Parsley– A touch of fresh herb in a salad is always welcome. You could also add some chopped green onions.
Ingredients for cauliflower salad

For salad dressing

Salad dressing is nutty, lemony, and well-balanced with a touch of maple syrup/honey.

  • Tahini- you will easily get tahini in supermarkets.
  • Lemon Juice – Fresh lemon juice. You would need a whole lemon
  • Dijon mustard
  • Olive oil
  • Garlic- I have used a clove of garlic, but you could substitute it with garlic powder.
  • Salt and pepper
Ingredients for creamy lemon tahini dressing.

How to make ( Roasted Cauliflower Salad)

Roast Cauliflower- Roasting cauliflower brings out the sweetness and flavor in the salad. Those tiny little brown caramelized patches are to die for. Season the florets with oil, salt, and pepper. Bake until tender but still have a crunch to it.

Soak onion – To cut down the sharpness of onions, especially while adding them to salads, soak sliced onions in ice-cold water for 15 minutes. This will bring down the sharpness while still maintaining the crunch.

Season and bake cauliflower florets.
Soak sliced onion in ice cold water

Make Creamy Tahini Dressing – The dressing can be made in advance. Loosen the tahini by adding some cold water. Then add the rest of the ingredients and mix.

Assemble- Before assembling make sure the cauliflower florets have cooled down, otherwise, the greens will wilt.

Steps to make creamy tahini dressing

Variations – Make it your way

  • You can also add chickpeas along with lentils or substitute entirely with chickpeas. For extra crunch, add roasted chickpeas.
  • Add other veggies like cucumber, bell peppers.
  • Crumbled feta gives that burst of saltiness and goes well with the rest of the ingredients.
Roasted cauliflower salad with lentils, drizzled with tahini dressing

With cauliflower, greens, and lentils, this is a wholesome salad, you can serve it as a light lunch. This is also perfect for meal prepping. Mix everything except the dressing. Divide the salad in individual containers and pack the dressing separately.

More Salad Recipes

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Roasted cauliflower salad

Course Salad, Side Dish
Prep Time 30 minutes
Cook Time 15 minutes
Roasting cauliflower is the best way to enhance the flavor of the humble veggie. Use cooked cripsy chicken peas instead of lentil for a change. The creamy tahini dressing is what brings together the salad.
Servings 5 servings


  • 3-4 cups – arugula
  • 1.5 cup lentil cooked
  • 1 head cauliflower
  • 1 red onion
  • ½ cup parsley

Tahini dressing

  • ¼ cup tahini
  • ¼ cup cold water
  • ¼ cup lemon juice
  • 2 cloves garlic
  • 2 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt and black pepper
  • 3 tablespoon olive oil


  • Pre heat oven to 400 F.
  • Soak sliced onion in ice-cold water and rest for 10-15 minutes.
  • Clean Cauliflower head and cut it into medium florets. Shake off any excess water.
  • Spread cauliflower florets in a baking tray. Season it with salt and olive oil. Bake it for 15-20 minutes untill you see small brown patches. Take out the tray and let it cool down.
  • While cauliflower is in the oven, Make the tahini dressing. Whisk tahini and cold water to loosen tahini. Add rest of the ingredients and mix until the dressing is creamy.
  • In a large salad bowl, add roasted cauliflower, cooked lentil, arugula, drained onion slices and parsley.
  • Drizzle tahini dressing all over, toss, and serve.


Serving: 1serving | Calories: 408kcal | Carbohydrates: 50g | Protein: 20g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 72mg | Potassium: 1088mg | Fiber: 21g | Sugar: 7g | Vitamin A: 823IU | Vitamin C: 75mg | Calcium: 116mg | Iron: 6mg
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