Roast Cauliflower/Veg Salad with Tahini Dressing

Wanted another summery dish for lunch today - this Roast Cauliflower Salad with Tahini Dressing is easy, healthy and can use up any roast-able veg and greens you have!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins


  • 3 handfuls spinach chopped
  • 1 chickpea
  • 1 small cauliflower
  • 1 carrot
  • 3 heaped teaspoons tahini
  • 2 tablespoons oil
  • 1  tablespoon water
  • Juice ½ large lemon
  • 2 teaspoons maple syrup
  • Pinch salt


  • Preheat an oven to 180 degrees C.
  • Chop the cauliflower into small florets, and the carrot into small slices.
  • Toss the vegetables with 3 tablespoons of oil and salt and pepper (and any other flavors).
  • Put in a non-stick/foil-lined baking dish and roast for 20 minutes or until cooked and caramelized.
  • Rinse the chickpeas and add to the dish after when there are 5 minutes remaining.
  • Put the cooked veg, chickpeas, almonds, and chopped spinach in a large bowl and mix.
  • Mix up the dressing ingredients and a pinch of salt by shaking in a jar, adjusting to taste.
  • Serve and top with the dressing.
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