Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
Introduction
Roasted cauliflower Mediterranean salad recipe with Kalamata olives, cucumber, capers, fresh herbs and creamy tahini dressing is a wholesome, flavor-packed dish that combines caramelized roasted cauliflower with crisp vegetables and classic Mediterranean ingredients. Sweet roasted garlic, briny olives, tangy capers, crunchy cucumber, and fresh herbs are tossed together and finished with a silky lemon tahini dressing for a satisfying salad that's perfect as a light lunch, healthy dinner, or colorful side dish. This easy recipe is naturally vegetarian and full of fresh, vibrant flavors. For the best results, roast the cauliflower until deeply golden to bring out its natural sweetness.
Ingredients
- 1 large head cauliflower (about 2 lb / 900 g), cut into florets
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 teaspoon (2 g) paprika
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
- 1 cup (150 g) diced cucumber
- 1/2 cup (75 g) Kalamata olives, halved
- 2 tablespoons (18 g) capers, drained
- 1/4 medium red onion, thinly sliced
- 1/4 cup (15 g) chopped fresh parsley
- 2 tablespoons (6 g) chopped fresh dill
- For the Tahini Dressing:
- 1/4 cup (60 g) tahini
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 clove garlic, minced
- 2–3 tablespoons (30–45 ml) water
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) black pepper
Step-by-Step Instructions
- Roast the cauliflower. Preheat the oven to 425°F (220°C). Toss the cauliflower with olive oil, paprika, cumin, salt, and pepper. Spread onto a baking sheet and roast for 25–30 minutes, turning halfway through, until golden brown and tender.
- Prepare the vegetables. Dice the cucumber, slice the red onion, halve the olives, drain the capers, and finely chop the parsley and dill.
- Make the dressing. Whisk together the tahini, lemon juice, olive oil, garlic, salt, and pepper. Slowly whisk in the water until the dressing becomes smooth and pourable.
- Assemble the salad. Transfer the roasted cauliflower to a large bowl. Add the cucumber, olives, capers, red onion, parsley, and dill.
- Add the dressing. Drizzle the creamy tahini dressing over the salad and gently toss until everything is evenly coated.
- Rest briefly. Let the salad sit for 10 minutes so the flavors blend together before serving.
- Serve. Garnish with extra fresh herbs and an additional drizzle of tahini if desired. Serve warm or chilled alongside grilled chicken, lamb, salmon, or warm pita bread.
FAQs
Can I prepare this salad ahead of time?
Yes. Roast the cauliflower and prepare the dressing up to one day ahead. Assemble the salad just before serving for the freshest texture.
Can I substitute the tahini dressing?
Absolutely. A lemon vinaigrette or Greek yogurt dressing also pairs beautifully with the roasted vegetables and Mediterranean ingredients.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and add a squeeze of fresh lemon juice if needed to refresh the flavors.