Roasted Cauliflower Salad with Dates, Herbs, and Tahini Dressing
This salad brings together bold, warm flavours inspired by the eastern Mediterranean and North African kitchens. Roasted cauliflower—deeply golden and spiced with cumin, coriander, and chili flakes—forms the hearty base. Sweet Medjool dates, often used in Middle Eastern dishes, add natural caramel-like richness that balances the heat and spice. A creamy tahini dressing, blended with sesame oil, honey, and rice vinegar, ties everything together with nutty depth and tang.
Fresh herbs like parsley and mint brighten the dish and give it a vibrant, green contrast, while toasted almonds and sesame seeds provide crunch. The result is a salad that’s satisfying, aromatic, and balanced—a great example of how simple ingredients can come together to create something layered and craveable.
It’s a flexible dish that works well as a side or a standalone meal, and it’s equally good warm or at room temperature. Whether you’re looking for a fresh addition to a Middle Eastern-style spread or a substantial salad with complex flavour, this one delivers.
Basic Ingredients Used For Roasted Cauliflower Salad with Dates, Herbs, and Tahini Dressing
Salad:
Cauliflower: Acts as the main component, offering texture and mild flavour that carries spices well when roasted.
Red Onion: Roasts alongside the cauliflower for sweetness and depth.
Olive Oil (2 uses): Used for roasting and for the dressing base. It adds richness and helps distribute the spices evenly.
Ground Coriander & Cumin: Add warm, earthy flavour to the roasted vegetables.
Red Pepper Flakes: Provide mild heat to balance the sweetness of dates.
Salt & Black Pepper: Enhance overall flavour and balance.
Medjool Dates: Adds a chewy texture and natural sweetness to contrast the savoury vegetables.
Rice Vinegar: Adds acidity to the dressing, helping balance the richness of tahini and oil.
Tahini: The base of the dressing, providing creaminess and nutty flavour.
Honey: Adds a touch of sweetness to round out the dressing.
Sesame Oil: Introduces a deep, toasty note to the dressing.
Parsley, Mint, Arugula: Fresh herbs and greens add brightness, pepperiness, and aroma.
Toasted Almonds & Sesame Seeds: Offer crunch and nuttiness as finishing elements.
Alternative ingredients
Cauliflower: Swap with roasted broccoli or sweet potato for a different base.
Red Onion: Shallots or leeks can be used for a subtler flavour.
Dates: Use dried figs, dried apricots, or golden raisins if dates are unavailable.
Tahini: Sunflower seed butter or almond butter can substitute if needed.
Rice Vinegar: Apple cider vinegar or lemon juice works as a replacement.
Honey: Use maple syrup or agave to make it vegan.
Herbs: Replace parsley and mint with cilantro, dill, or basil based on availability and taste preferences.
Almonds: Walnuts, pistachios, or pumpkin seeds can be used instead.
Preparation Tips For Roasted Cauliflower Salad with Dates, Herbs, and Tahini Dressing
- Cut cauliflower into uniform pieces for even roasting.
- Don’t overcrowd the baking sheet — use two sheets if needed to get proper caramelisation.
- Stir dressing ingredients slowly to prevent the tahini from seizing; add warm water gradually to achieve the desired consistency.
- Toast nuts and seeds just before using for maximum flavour and crunch.
Serving Tips For Roasted Cauliflower Salad with Dates, Herbs, and Tahini Dressing
- Serve slightly warm or at room temperature — ideal for potlucks or made-ahead meals.
- Can be plated as a side dish or bulked up with grains like quinoa or farro for a main.
- Pair with grilled meats or chickpeas for added protein.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep dressing separate if making ahead to avoid soggy greens.
- Reheat gently or enjoy cold; it holds up well either way.
- Toasted nuts/seeds can be stored separately to maintain crunch.
Roasted Cauliflower Salad with Dates, Herbs, and Tahini Dressing
Ingredients
- 1 large head of cauliflower
- 2 large red onion, sliced into half-moons
- 4 tbsp extra-virgin olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red pepper flakes
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
- 7-10 Medjool dates, pitted and cut into small pieces
- ⅓ cup coriander, roughly chopped
- 100g baby arugula
- ½ cup mint leaves, divided
- ¼ cup toasted almonds
- 3 tbsp toasted sesame seeds
Dressing:
- 4 tbsp rice vinegar
- ⅓ cup tahini
- 2 tbsp honey
- 2 tbsp sesame oil
- ⅓ cup olive oil
- ⅓ cup water
- Salt
- black pepper, freshly ground
Instructions
- Preheat the oven to 400°F / 200°C.
- Cut the cauliflower into small florets, discarding the tough core. Place the florets and sliced red onion on a baking sheet.
- In a small bowl, whisk together the olive oil, ground coriander, cumin, red pepper flakes, salt, and black pepper. Drizzle over the cauliflower and onions, tossing to coat well. Add a little extra oil if needed to ensure everything is evenly coated.
- Spread the cauliflower mixture out in an even layer. Roast for 30–40 minutes, tossing once halfway through, until the cauliflower is deeply golden and tender.
- In a large mixing bowl, whisk together the rice vinegar, tahini, honey, olive oil, and water to form a smooth dressing. Season with salt and freshly ground black pepper.
- Add the roasted cauliflower and onions, dates, and chopped coriander to the bowl and toss gently to coat. Season to taste with additional salt and pepper.
- Add the baby arugula and half the mint leaves and toss lightly again.
- Transfer to a serving platter and sprinkle with the toasted almonds, sesame seeds, and remaining mint leaves.
- Serve warm or at room temperature.
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Narinder Chattha
Love this recipe
Spes Lunae
This roasted cauliflower salad sounds absolutely incredible! I love how you’ve combined warm spices with the natural sweetness of Medjool dates and the creamy tahini dressing, such a perfect balance of flavors and textures. The addition of fresh herbs and toasted nuts really elevates the dish and adds so much brightness and crunch. I appreciate the thoughtful tips and flexible ingredient swaps, making it easy to adapt. Definitely bookmarking this one to try soon, thanks for sharing such a vibrant, wholesome recipe!