Roasted Cauliflower and Quinoa Salad with Lemon-Tahini Dressing is a delicious way to enjoy plant-based eating.
This salad offers a combination of flavors and textures that is both satisfying and nutritious.
You'll find that roasted cauliflower brings out a warm, nutty taste, while quinoa adds a protein-packed punch.

This recipe is perfect for those following vegetarian, vegan, or gluten-free diets.
Fresh ingredients like parsley, green onions, and sunflower seeds add a crispy touch, while a lemon-tahini dressing brings everything together with its tangy, creamy finish.
Whether you serve it warm or let it cool, this salad is versatile enough to stand alone or complement other dishes.
Nutritionally, this salad is a win.
Quinoa is rich in minerals like magnesium and iron, supporting energy levels, and the creamy tahini dressing adds healthy fats.
If you’re looking to impress at your next meal or simply want a light, wholesome dish, this salad is a fantastic choice.
Table of Contents
- The Foundation: Cauliflower and Quinoa
- Crafting the Lemon-Tahini Dressing
- Roasting Cauliflower to Perfection
- Assembling the Salad
- RECIPE: Roasted Cauliflower and Quinoa Salad with Lemon-Tahini Dressing
- Nutrition and Health Benefits
- Modifying the Recipe to Meet Dietary Requirements and Restrictions
- Serving and Storage Tips
- Frequently Asked Questions
The Foundation: Cauliflower and Quinoa
Cauliflower and quinoa form the tasty and nutritious base of this salad. Together, they provide a satisfying bite and a great mix of vitamins, minerals, and fiber.
Selecting and Preparing the Cauliflower
Select a large head of cauliflower with firm, bright white florets and fresh-looking leaves.
To prepare, carefully cut the cauliflower into similar-sized florets. This allows for even roasting, which brings out a nutty and sweet flavor.
Before roasting, toss the florets in olive oil, salt, and pepper.
Spread them in a single layer on a baking sheet. This method ensures they roast evenly.
Set your oven to 400°F (200°C), and roast for 25-30 minutes. Stir halfway through until the cauliflower is golden and tender.
Cooking and Fluffing Quinoa
Start by rinsing one cup of quinoa under cold water to remove bitterness. Use a fine-mesh sieve for this step.
Combine the rinsed quinoa with two cups of water or vegetable broth in a saucepan. This choice of liquid can add extra flavor to the quinoa as it cooks.
Bring the mixture to a boil. Then, lower the heat and cover the saucepan.
Simmer for about 15 minutes until all the liquid is absorbed. Afterward, let the quinoa sit for 5 minutes with the lid on. Then, fluff with a fork to separate the grains and enhance the texture.
Crafting the Lemon-Tahini Dressing
Creating the perfect lemon-tahini dressing involves balancing flavors and adjusting its consistency. This dressing is ideal for a roasted cauliflower and quinoa salad.
Balancing Flavors
Start with tahini, a creamy paste from sesame seeds. Its nutty taste pairs well with the freshness of lemon juice.
Use about two tablespoons of lemon juice to lift the flavors. Adding a small amount of olive oil helps make the dressing richer and smoother.
To add more depth, consider using minced roasted garlic. A single clove is enough to impart a subtle yet enjoyable spicy taste.
Make sure to season with salt and pepper to enhance each ingredient's role in the dressing.
Adjusting Consistency
Begin by mixing the core ingredients: tahini, lemon juice, olive oil, and water.
Start with one tablespoon of water. Gradually add more if the dressing feels too thick.
Your goal is to achieve a creamy, pourable sauce. It should coat the salad without being overly runny.
Shake or whisk together until everything is evenly blended. If the dressing is prepared in advance, give it a good stir before using, as it might separate over time.
Roasting Cauliflower to Perfection

Roasting cauliflower turns it golden and brings out its natural sweetness. Achieving this requires the right combination of spices and cooking techniques.
The Role of Spices and Herbs
Adding spices and herbs elevates the flavor of roasted cauliflower.
Cumin, smoked paprika, and garlic powder are popular choices.
Each brings a unique taste to the dish, with cumin adding earthiness and smoked paprika giving a subtle smokiness.
A sprinkle of fresh parsley after roasting adds brightness and freshness.
Before roasting, toss cauliflower with olive oil, salt, and pepper. This ensures even coating and helps the spices stick better.
Spread the florets in a single layer on a baking sheet for even cooking.
Roast until tender and edges are crisp, usually around 25-30 minutes at 400°F (200°C), stirring halfway through.
Assembling the Salad

Mixing together crunchy cauliflower with fluffy quinoa creates a base full of texture and taste. Adding a hearty dressing and toppings gives the salad extra flavor.
Layering Textures and Flavors
Start with the roasted cauliflower, ensuring it's golden and tender. Place it in a large bowl and add cooked quinoa. These two ingredients form the base of your salad.
Add some sliced almonds or sunflower seeds for a bit of crunch. Chopped parsley and sliced green onions bring freshness.
Drizzle the lemon-tahini dressing over the salad. This creamy dressing ties everything together.
Adjust the amount to your taste, making sure every bite is deliciously coated.
Adding Proteins and Greens
Enhance this salad by including baby spinach or kale. These greens add more nutrients and a pop of color. Mix them in well with the rest of the ingredients.
To boost the protein content, consider tossing in some feta cheese.
For additional flavor and texture, sprinkle on some dried cranberries or pomegranate seeds. This gives the salad a sweet and tangy twist.
Enjoy experimenting with these additions to suit your preferences best.
RECIPE: Roasted Cauliflower and Quinoa Salad with Lemon-Tahini Dressing
Ingredients
For the Salad:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil (for roasting)
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- ¼ cup sliced almonds or sunflower seeds
- ¼ cup fresh parsley, chopped
- 2 green onions, sliced
For the Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice (about 1 lemon)
- 2 tablespoons olive oil
- 1-2 tablespoons water (to thin the dressing)
- 1 clove roasted garlic, minced (optional)
- Salt and pepper to taste
Instructions
Roast the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 25-30 minutes, stirring halfway.
Cook the Quinoa:
- While the cauliflower roasts, combine quinoa and water or broth in a saucepan.
- Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
- Fluff with a fork after removing from heat and letting sit for 5 minutes.
Prepare the Lemon-Tahini Dressing:
- In a bowl or jar, whisk tahini, lemon juice, olive oil, water, garlic (if using), salt, and pepper until smooth.
Assemble the Salad:
- In a large bowl, mix roasted cauliflower, quinoa, almonds or seeds, parsley, and green onions.
- Drizzle the lemon-tahini dressing over and toss.
Serve:
- Serve warm or at room temperature.
- Garnish with extra parsley or nuts/seeds if desired.
Pairing Suggestions
Main Course: Serve as a side dish with roasted chicken, grilled tofu, or baked salmon for a complete meal.
Soup: Pair with a warm bowl of lentil soup or minestrone for a comforting winter meal.
Bread: Complement with a slice of whole-grain bread or a warm pita for added texture.
Cooking Tips
Roasting Cauliflower: Ensure the cauliflower florets are cut into uniform sizes for even roasting.
Quinoa: Rinse the quinoa thoroughly before cooking to remove any bitterness.
Dressing: Adjust the thickness of the dressing by adding water gradually until you reach your preferred consistency.
Nutrition and Health Benefits

This Roasted Cauliflower and Quinoa Salad with Lemon-Tahini Dressing is packed with health benefits. Let's take a closer look at what makes this salad a nutritious choice.
Cauliflower
Cauliflower is a low-calorie vegetable that contains fiber, aiding digestion. It's rich in vitamins C and K, which are important for immune health and bone strength.
Quinoa
Quinoa is a source of complete protein, meaning it has all essential amino acids. It's also high in magnesium and iron, which are vital for energy and muscle function.
Tahini
Tahini, made from sesame seeds, provides healthy fats. It gives a creamy texture and enhances flavor without adding excessive calories.
Nutritional Values
Ingredient | Key Nutrients | Health Benefits |
---|---|---|
Cauliflower | Fiber, Vitamin C, K | Enhances digestion; boosts immunity |
Quinoa | Protein, Magnesium | Supports muscle and energy |
Tahini | Healthy fats | Improves heart health, adds flavor |
Including this salad in your meals can contribute to a balanced diet. It's gluten-free and can suit various dietary needs.
Consider it for meal prep or as a nutritious side dish.
The modest calorie content and rich nutritional profile make it suitable for maintaining a healthy lifestyle.
Modifying the Recipe to Meet Dietary Requirements and Restrictions

Gluten-Free: This recipe is naturally gluten-free as it uses quinoa instead of grains like wheat or barley.
Just ensure that the tahini and other packaged ingredients, like sunflower seeds, are labeled gluten-free.
Nut-Free: If you need to avoid nuts, replace sliced almonds with sunflower seeds or pumpkin seeds.
These seeds add a similar crunchy texture without the risk.
Vegan: This salad is vegan-friendly. The ingredients are plant-based, making it suitable for anyone following a vegan diet.
Low Sodium: To reduce sodium, use a low-sodium vegetable broth for cooking the quinoa.
Limit added salt or opt for a salt substitute when seasoning.
Lower Calorie: You can cut calories by using less oil in the dressing.
Try replacing a portion of it with an extra dash of lemon juice or water to keep it flavorful.
For those needing specific customizations, experimenting with different spices or herbs can adjust flavor without affecting dietary needs.
For example, adding cumin or chili powder can boost flavor without adding salt or calories.
It’s always a good idea to taste and tweak ingredients to perfect the flavors for your diet while keeping nutrients high!
Serving and Storage Tips
This Roasted Cauliflower and Quinoa Salad with Lemon-Tahini Dressing makes an excellent meal prep option. You can prepare it ahead of time and store it for several days.
Serving Tips
- Serve warm for a cozy meal or at room temperature for easy sharing at a potluck.
- Garnish with extra parsley or a sprinkle of seeds for added crunch and flavor.
- Pair it with roasted chicken or grilled tofu to make it a complete and satisfying meal.
Storage Tips
- Store leftovers in an airtight container in the refrigerator.
- This salad keeps well for 3-4 days, making it ideal for a healthy lunch option.
- The flavors intensify over time, so it may taste even better the next day.
Frequently Asked Questions

Roasted Cauliflower and Quinoa Salad with Lemon-Tahini Dressing is not only delicious but packed with nutrients. It features a blend of flavorful ingredients and can be customized in many ways.
What ingredients do I need to make a roasted cauliflower and quinoa salad?
You will need a head of cauliflower, olive oil, salt, pepper, quinoa, almonds or sunflower seeds, parsley, and green onions. For the dressing, gather tahini, lemon juice, olive oil, water, and optionally, roasted garlic.
How do I prepare the cauliflower for roasting for a salad recipe?
Cut the cauliflower into florets. Toss them with olive oil, salt, and pepper.
Spread on a baking sheet, then roast at 400°F (200°C) for 25-30 minutes until golden and tender.
How do I prepare and cook the quinoa?
Rinse your quinoa under cold water. Combine it with water or broth in a saucepan.
Boil, then simmer for 15 minutes until the liquid is absorbed. Let it sit off the heat for 5 minutes and fluff with a fork.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with grains like couscous or bulgur.
These grains will provide a similar texture and work well with the other ingredients.
What are the steps to making a lemon-tahini dressing for a quinoa salad?
Mix tahini, lemon juice, olive oil, water, and minced roasted garlic (if using) until smooth.
Adjust the consistency with more water if needed. Season with salt and pepper to taste.
Can I use a different type of dressing?
Certainly! You can use a simple vinaigrette or a creamy dressing like yogurt-based or green goddess dressing to suit your taste preferences.
How do I make the salad more filling? Can I add chickpeas to my salad?
To make your salad more filling, add cooked chickpeas for extra protein and fiber.
You can also include grains like couscous or additional roasted vegetables.
What variations can I make to the classic roasted cauliflower and quinoa salad recipe?
Additions like roasted sweet potatoes, feta cheese, cranberries, or nuts can change the flavor profile and texture. Experiment with different herbs like cilantro or mint for a fresh twist.
What dishes and drinks pair well with this salad?
Pair your salad with roasted chicken, grilled tofu, or salmon for a balanced meal.
A warm soup like lentil or minestrone also complements it well. Serve with whole-grain bread or pita.
How can I store leftover roasted cauliflower and quinoa salad, and how long will it last?
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors may intensify over time, making it even more delicious. For best results, store the dressing separately.
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