This roasted cauliflower salad is warm, crunchy, creamy and fresh all at once. Golden roasted cauliflower meets soft butter beans, sweet pomegranate, fresh dill and parsley, and a creamy lemon tahini dressing.
It is also a simple butter bean salad you can make with any white beans you have. Season the cauliflower with your favorite Middle Eastern spice mix, or keep it easy with salt and black pepper. Either way, it tastes great.
Why You'll Love This Salad
- Easy to make. Roast the cauliflower, mix the dressing, and toss it all together.
- Full of protein and fiber. Butter beans make this a filling, high protein vegetarian salad.
- Flexible. Use any white beans and any seasoning you like.
- Great for meal prep. It keeps well in the fridge for lunches all week.
- Lots of texture. Crispy roasted cauliflower, creamy beans and juicy pomegranate in every bite.
Ingredients for Roasted Cauliflower Salad (and Why Each One Matters)
- Fresh cauliflower florets: The star of the salad. Roasting makes the edges golden and brings out a sweet, nutty taste.
- Canned butter beans (rinsed and drained): They add protein, fiber and a soft, creamy bite. Rinsing removes the salty liquid from the can.
- Fresh pomegranate seeds: They add a sweet, juicy pop and a bright red color.
- Fresh dill and parsley: These herbs keep the salad fresh and light. Dill adds a soft, lemony taste and parsley adds a clean, green taste.
- Middle Eastern Seasoning: The seasoning gives the cauliflower flavor.
- Tahini: Made from sesame seeds. It makes the dressing creamy and nutty.
- Olive oil: Makes the dressing smooth and rich. It also helps the cauliflower roast and turn golden
- Lemon juice: Adds a fresh, tangy taste and thins the tahini.
- Honey: A little sweetness to balance the lemon.
- Dijon mustard: Adds a gentle kick and helps the dressing stay smooth.
- Salt and Black pepper: Brings all the flavors together.
How to Season Roasted Cauliflower for Salad
You can roast the cauliflower with any seasoning you like. Here are my favorites:
- Baharat: A warm Middle Eastern spice mix with black pepper, cumin and cinnamon. It gives the salad a cozy, Middle Eastern cauliflower salad flavor.
- Ras el hanout: A North African spice mix that is warm and a little floral.
- Shawarma seasoning: Smoky and savory, with cumin, paprika and garlic.
- Za'atar: It is a Middle Eastern seasoning blend typically made with dried thyme, sumac, sesame seeds, and salt, offering a tangy, nutty, and herbaceous flavor.
- My homemade seasoning mix: You can also try the homemade seasoning mix from my air fryer cauliflower recipe. It works great for roasting too.
- Salt and black pepper: Simple and still delicious. Let the tahini dressing do the work.
Tip: I like to use a seasoning with no salt added. If your spice mix already has salt in it, use less salt or skip it. Taste a little first.
Can I Use Other Beans?
Yes. I used butter beans, but any white beans work well. Try cannellini beans, great northern beans or navy beans. Butter beans are larger and creamier, while smaller white beans give a lighter bite. Chickpeas also work if that is what you have.
How to Make Roasted Cauliflower Salad
Roast the Cauliflower
Season the cauliflower florets with your seasoning, salt, black pepper and olive oil. Roast at 425°F for about 15 minutes or longer, until golden. Let it cool a little.
Prepare the Dressing
Mix all the dressing ingredients in a bowl and set aside.
Combine Everything
Add the cauliflower, butter beans, dill and parsley to a large bowl. Pour over the tahini dressing, toss gently and top with pomegranate seeds.
Tips for the Best Roasted Cauliflower Salad
- Do not crowd the pan. Give the florets space so they roast and turn golden instead of steaming.
- Dry the beans well. After rinsing, pat the butter beans dry so the dressing sticks better.
- Cool the cauliflower first. Hot cauliflower wilts the herbs and makes the salad watery.
- Add pomegranate at the end. This keeps the seeds bright and juicy.
Make Ahead and Storage
- Meal prep: Roast the cauliflower and make the dressing up to 3 days ahead. Store them in separate containers in the fridge.
- Storage: Keep the finished salad in an airtight container in the fridge for up to 3 days.
- Before serving: The tahini dressing thickens in the fridge. Stir in a little water or lemon juice to loosen it.
For additional food safety guidance, please visit this website.
What to Serve with This Salad
- Grilled chicken, salmon or lamb.
- Warm pita bread or flatbread.
- Hummus or falafel for a full Middle Eastern spread.
- Cooked quinoa, rice or couscous to make it a bigger meal.
- On its own as a light vegetarian lunch.
Frequently Asked Questions
Yes. Cannellini beans, great northern beans and navy beans all work well in this salad. Butter beans are just a little bigger and creamier.
It is vegetarian. To make it vegan, use maple syrup instead of honey in the tahini dressing.
Yes, all the ingredients are naturally gluten-free. Check the label on your spice mix to be sure.
Both. Serve it slightly warm right after the cauliflower cools a bit, or cold from the fridge the next day.
It keeps in a sealed jar in the fridge for up to 5 days. Stir in a little water before using if it gets thick.
Tahini often gets thick when you add lemon juice. Keep whisking and add water a little at a time. It will turn smooth and creamy.
📖 Recipe
Roasted Cauliflower Salad with Butter Beans and Tahini Dressing
Equipment
- a sheet pan
Ingredients
- 1 pound cauliflower (cut into small bite-sized florets)
- 1 can butter beans or white beans (rinse and drain)
- ¼-½ cup Fresh Pomegranate Seeds
- ½ cup freshly chopped dill leaves
- ¼ cup freshly chopped parsley leaves
- ½ teaspoon Middle eastern seasoning blend, no salt added (such as Baharat, Ras el hanout, Za'atar, or Shawarma)
- ½ cup extra virgin olive oil (divided)
- ¼ cup tahini
- 3 tablespoons lemon juice
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- ¾ teaspoon salt (divided)
- black pepper (to taste)
Method
- Season the cauliflower florets with your seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper and ¼ cup of olive oil. Roast at 425°F for about 15 minutes or longer, until golden. Let it cool a little.
- In a bowl, whisk together the tahini, Dijon mustard, lemon juice, honey, ¼ cup of olive oil, and ¼ teaspoon of salt until smooth. If the mixture is too thick, add 1-2 tablespoons of water to reach your desired consistency. Taste and adjust the seasoning as needed.
- In a large bowl, combine the cauliflower, butter beans, dill, and parsley. Pour in about half of the tahini dressing and toss gently to coat. Top with pomegranate seeds and drizzle with more dressing as desired.
Rika says
A healthy salad that’s easy to make, incredibly satisfying, and so filling! It’s one of my favorite lunches to whip up.