Roasted Cauliflower Salad

A vibrant side dish that steals the show!

I recently asked you all what your favourite salads are to serve as a side, and there was a wave of responses that included cauliflower salad. I’m so glad you suggested it, because you reminded me of a recipe I have been meaning to share with you for years. This Roasted Cauliflower Salad is the simplest cauliflower salad to prepare. It requires no speciality ingredients and is so incredibly delicious. Every time I make this it’s always the hero of my spread. It can be served warm or cold and you also have the option of preparing it ahead of time (it’s always nice to have more time up my sleeve, especially when I’m entertaining). I have included the make ahead and leftover instructions in the recipe, as always!

The cauliflower is marinated in a simple spice mix before being oven-roasted, then paired with a creamy, tangy, tahini-yoghurt dressing, fresh herbs and bursts of pomegranate. A drizzle of sweet homemade pomegranate molasses is the utimate finishing touch. This sounds a lot more fancy than it is – the truth is, we don’t have access to pomegranate molasses in the shops where we are and it’s super simple (and cheaper!) to make your own (you only need pomegranate juice and sugar!). Every bite of this salad is a “wow” moment and an explosion of flavour. I can’t wait for you to try it and let me know what you think!

Can I use frozen cauliflower?

You actually can, and it’s likely no one will know it was frozen. Just increase the cooking time by 10 minutes. If I’m making this for my family, I often make it with frozen cauliflower.

What can I use instead of pomegranate molasses?

A drizzle of balsamic glaze or honey mixed with a splash of lemon juice can mimic the tangy-sweet flavour of pomegranate molasses.

What other toppings can I add?

Try toasted almonds, pine nuts or crispy fried shallots for added crunch and flavour.

Watch how to make Roasted Cauliflower Salad

What are some other showstopping salads?

If you are looking for other spectacular salads, I think you’ll love:

Mango Salad with Sweet Lime Chilli Dressing
Ultimate Loaded Potato Salad
Beetroot, Feta and Wild Rice Salad
Pumpkin, Pearl Couscous and Feta Salad
Kale, Quinoa and Halloumi Salad

Roasted Cauliflower Salad

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Roasted Cauliflower Salad is perfect as a side dish or main and will steal the show! Crispy roasted cauliflower is drizzled with creamy tahini yogurt dressing, then topped with fresh herbs, pomegranate seeds and pomegranate molasses.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

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ROASTED CAULIFLOWER

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp sweet paprika
• ½ tsp ground turmeric
• ½ tsp sea salt flakes
• ¼ tsp cracked black pepper

TAHINI YOGHURT DRESSING

• ¾ cup (185 g) natural yoghurt
• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp freshly minced garlic
• ½ tsp sea salt flakes

HOMEMADE POMEGRANATE MOLASSES

• 1 cup (250 ml) pomegranate juice
• ½ cup (110 g) white sugar
• 1 tbsp lemon juice

TO SERVE

• 2 tbsp pomegranate molasses (homemade instructions above, or storebought)
• ¼ cup (7 g) fresh parsley leaves
• ¼ cup (5 g) fresh mint leaves
• 2 tbsp toasted pine nuts or almonds (optional, see note 1)
• 1 tbsp olive oil, for drizzling (optional)
• ¼ cup (45 g) pomegranate seeds

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Instructions

Roast the cauliflower

1. Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Line a baking tray with baking (parchment) paper.
2. In a large bowl, toss the cauliflower florets with the olive oil, cumin, smoked paprika, sweet paprika, turmeric, salt and pepper. Ensure the florets are evenly coated.
3. Spread the cauliflower in a single layer on the prepared tray. Roast for 25–30 minutes, turning halfway through, until golden and crispy.

Make the tahini yoghurt dressing

1. In a small bowl, whisk together the yoghurt, tahini, lemon juice, olive oil, garlic and salt until smooth and creamy.

Make homemade pomegranate molasses (if needed)

1. If you don’t have store-bought pomegranate molasses, make your own by combining the pomegranate juice, sugar and lemon juice in a small saucepan. Simmer gently over low heat for 10–15 minutes, stirring occasionally, until the liquid reduces to about ½ cup (125 ml) and reaches a syrupy consistency.
2. Allow to cool completely before using. Store any leftover molasses in a sterilised jar in the fridge for up to 6 months.

Assemble and serve

1. Spread the tahini yoghurt on a serving platter. Scatter the roasted cauliflower on top, then drizzle with the pomegranate molasses. Sprinkle over the parsley and mint. Add the toasted pine nuts or almonds, if using. Sprinkle with the olive oil (if using) and pomegranate seeds, then serve warm or at room temperature.

Equipment

Tongs

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Notes

Note 1 – How to toast pine nuts or almonds:

• Microwave – Spread the nuts in a single layer on a microwave-safe plate. Microwave on high in 30-second increments, stirring in between, until the nuts are golden and fragrant. My pine nuts took 3 minutes. Watch them carefully as they can burn quickly! Note they will also get more crispy and deepen in colour as they cool.
• Oven –  Preheat the oven to 180°C (350°F) (all oven types). Arrange the nuts in a single layer on a baking tray. Toast for 5–8 minutes, or until golden and fragrant. Stir once halfway through cooking time. Watch them carefully as nuts can burn quickly.

 

Make Ahead

Cauliflower – Roast the cauliflower up to 2 days in advance. Allow it to cool completely, then store in an airtight container in the fridge. Reheat in a 220°C (425°F) (200°C/400°F fan-forced) oven for 10–12 minutes to heat through before assembling the salad.

Tahini yoghurt dressing – Prepare the dressing up to 2 days ahead. Store in an airtight container in the fridge and stir well before using. Add a splash of water to loosen if needed.

Pomegranate molasses – If making homemade pomegranate molasses, you can prepare it up to 6 months in advance. Store it in a sterilised jar in the fridge and use it directly from the jar when needed.

Leftovers

Store the assembled salad in an airtight container in the fridge for up to 2 days. Note that the cauliflower may soften slightly, but the flavours will still be delicious. Not suitable to freeze.

• Author: Nicole
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dishes, Vegetarian
• Method: Roast
• Cuisine: Middle Eastern-inspired