Roasted Cauliflower Salad with Tahini Dressing and Crushed Tomatoes
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INGREDIENTS
- 1 medium head cauliflower, about 2 lbs / 900g
- 1 teaspoon salt, or more to taste
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red chili flakes
- 3 tablespoons olive oil, plus more for drizzling
- ¼ cup parsley, chopped
- 1 cup crushed tomatoes, seasoned with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper
- ½ cup tahini dressing
- ¼ cup toasted pine nuts, optional
INSTRUCTIONS
- Preheat the oven to 410°F (210°C) with convection mode on.
- Cut the cauliflower into florets, rinse, and soak in a bowl of water for a few minutes. Drain and pat dry.
- Toss the cauliflower with olive oil, salt, black pepper, and chili flakes. Spread on a baking sheet and roast until golden brown, about 25 to 30 minutes.
- In a bowl, mix ½ cup raw tahini with ¾ cup cold water, ½ medium juiced lemon, and ½ teaspoon salt. Spread a generous layer of tahini dressing on a serving plate. Arrange the roasted cauliflower on top, then spoon over the seasoned crushed tomatoes. Drizzle with more tahini and a bit of olive oil.
- Sprinkle with chopped parsley and, if using, toasted pine nuts. Finish with a pinch of coarse salt to taste. Serve warm or at room temperature.
MY NOTES
FAQ
How can I prevent the cauliflower from turning out too soft?
To prevent cauliflower from becoming too soft in a roasted cauliflower salad, start by drying the florets thoroughly after washing. Excess moisture causes steaming instead of roasting, leading to a softer texture. Cut the florets into evenly sized pieces to ensure they cook uniformly. Use high heat — around 410°F (210°C) — and spread the florets in a single layer on the baking sheet, making sure they aren’t overcrowded. Crowding traps steam and prevents proper caramelization. Toss the cauliflower in oil, salt, and spices, but avoid excessive oil, as too much can make the cauliflower soggy. Roast for 25 to 30 minutes, flipping halfway through for even browning. If needed, extend roasting time by a few minutes until the edges are crisp and golden.
What are some good substitutions for tahini?
If you want to replace tahini in a roasted cauliflower salad, several alternatives can maintain creaminess and complement the dish’s flavors. Greek yogurt, for instance, provides a tangy, rich texture and pairs well with roasted vegetables. You can mix it with lemon juice, garlic, and olive oil to mimic tahini dressing. Another option is almond butter or cashew butter, which bring a nutty depth similar to tahini, though slightly sweeter. Blend them with water, garlic, lemon, and salt to create a smooth sauce. Hummus works as a ready-made swap, offering a similar sesame-like taste with added chickpea creaminess. For a lighter choice, try blending silken tofu with lemon, garlic, and olive oil to achieve a dairy-free, high-protein dressing.
Can I prepare the roasted cauliflower salad ahead of time?
You can prepare the salad ahead of time, but for the best texture, store components separately until serving. Roast the cauliflower, let it cool completely, and store it in an airtight container in the refrigerator for up to three days. The tahini sauce or dressing can be made in advance and refrigerated in a sealed jar for up to a week. If using crushed tomatoes or other toppings, prep them and keep them in separate containers. When ready to serve, reheat the cauliflower in the oven at 350°F (175°C) for about 10 minutes to restore crispness. Assemble the salad just before serving to preserve the textures of each ingredient.
Proteins you can add to this roasted cauliflower salad
Grilled chicken or roasted chickpeas add heartiness and blend well with the cauliflower’s flavors. If you prefer seafood, try adding grilled shrimp or flaked salmon for a lighter option. For plant-based proteins, lentils or quinoa offer substance and extra fiber. Feta or halloumi cheese brings saltiness and richness, complementing the salad’s roasted and creamy elements. Even boiled eggs or crispy tofu can enhance the dish’s protein content while adding interesting textures.
Other vegetables you can add to the salad
Roasted bell peppers bring sweetness and vibrant color, balancing cauliflower’s earthiness. Cherry tomatoes, either fresh or roasted, add juiciness and acidity. Red onions, thinly sliced or caramelized, contribute a sharp or mellow flavor, depending on preparation. Leafy greens like arugula or baby spinach add freshness and contrast the roasted elements. Roasted sweet potatoes or butternut squash add natural sweetness and a soft texture. For a bit of crunch, try adding cucumber or radishes. Combining different vegetables enhances the complexity of a roasted cauliflower salad, making it more dynamic and satisfying.
Should the cauliflower roast at a higher temperature for a shorter time?
Roasting cauliflower at a higher temperature for a shorter time works well if you want a crisp exterior with a tender interior. A temperature of 425°F (220°C) caramelizes the cauliflower faster, creating a golden, slightly charred crust. However, roasting too briefly might leave the insides too firm. For a balanced texture in roasted cauliflower salad, roast for 25 to 30 minutes, flipping halfway through. This method ensures the cauliflower softens enough inside while still crisping up outside. If you prefer even more crunch, extend the roasting time slightly or broil for the last few minutes.
What type of tomatoes work best in roasted cauliflower salad?
For the best topping in roasted cauliflower salad, use tomatoes with a good balance of sweetness and acidity. Cherry or grape tomatoes are great options because they’re naturally sweet and easy to roast or use fresh. Roma tomatoes, when crushed and seasoned, provide a rich, concentrated flavor. San Marzano tomatoes, known for their sweetness and low acidity, work well if you want a smoother, less tangy topping. If using fresh tomatoes, make sure they’re ripe and juicy for maximum flavor. Roasting the tomatoes with olive oil, salt, and pepper enhances their natural sweetness and adds depth to the roasted cauliflower salad.
How do I store leftovers of roasted cauliflower salad?
To store leftover roasted cauliflower salad, keep each component in separate airtight containers to maintain texture and freshness. Store the roasted cauliflower in the refrigerator for up to three days. To preserve its crispiness, reheat it in the oven at 350°F (175°C) for about 10 minutes before serving. The tahini sauce can last up to a week in the fridge in a sealed jar. If your salad includes fresh elements like parsley or tomatoes, store them separately to prevent sogginess. When ready to eat, reassemble the salad with freshly reheated cauliflower and cold toppings.
