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Roasted Cauliflower & Tahini Salad with Pomegranate Seeds

A festive roasted cauliflower salad drizzled with creamy tahini dressing and topped with pomegranate seeds. Light yet hearty, this vegetarian holiday side dish is full of flavor and color, perfect for Thanksgiving, Christmas, or cozy fall dinners.
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Salad, Side Dish
Cuisine: Middle Eastern-Inspired
Keyword: holiday salad, roasted cauliflower salad, tahini dressing, vegetarian thanksgiving salad
Servings: 4
Calories: 220kcal
Author: Steph

Equipment

  • 1 Baking sheet
  • 1 Mixing bowl
  • 1 Whisk

Ingredients

  • 1 medium head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice (freshly squeezed)
  • 1 tbsp maple syrup (or honey)
  • 1 small garlic clove, minced
  • 2-3 tbsp water (to thin the dressing)
  • ½ cup pomegranate seeds
  • 2 tbsp chopped fresh parsley
  • salt & pepper to taste

Instructions

  • Preheat oven to 400°F (200°C). Spread cauliflower florets on a baking sheet, toss with olive oil, salt, and pepper. Roast 25 minutes, until golden and crisp.
  • While cauliflower roasts, whisk together tahini, lemon juice, maple syrup, garlic, and water until smooth and pourable. Season with salt.
  • Transfer roasted cauliflower to a serving bowl. Drizzle with tahini dressing, sprinkle with pomegranate seeds and parsley. Toss gently to coat.
  • Serve warm or at room temperature.