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Roasted Cauliflower Salad with Spicy Tahini Dressing

Cauliflower is such a great vegetable — it’s substantial enough to anchor a vegetarian meal and also makes a hearty side to go alongside a piece of grilled fish or meat. The other handy thing about cauliflower is that the flavour is mellow enough that you can use it as a vehicle for a number of different sauces, be it a classic cheese sauce or something hot and spicy. We love cauliflower with a garlicky tahini dressing, made even more flavourful with a dash of hot cayenne pepper.

Serves 4
  1. 1 head cauliflower, cut into florets
  2. 3 tbsp olive oil
  3. salt and pepper
  4. 1/4 cup tahini
  5. 1/4 cup water
  6. juice of 1/2 lemon
  7. 1 garlic clove
  8. pinch sugar
  9. pinch cayenne pepper
  10. pinch salt
  11. handful arugula
  1. Preheat oven to 425°F. Toss cauliflower with olive oil and season well with salt and pepper. Spread the cauliflower on a rimmed baking sheet or a shallow roasting pan and roast for 35-40 minutes (give it an occasional stir if you think of it) until the cauliflower is tender and golden brown.
  2. While the cauliflower is roasting, make the dressing. Combine the tahini, water, lemon juice and garlic in a blender or in a bowl deep enough to use with a handheld immersion blender. Blend until smooth, then season with sugar, cayenne and salt. Give it another whirl, then taste again and add additional seasoning or lemon juice if necessary. If the dressing is too thick, add a little additional water.
  3. Lay out the arugula on a plate and arrange the cauliflower over top. Drizzle with tahini dressing (use as much or as little as you like) and serve alongside grilled fish or meat.
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