Charred Cauliflower Salad with Tahini and Sumac Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Roasted cauliflower florets tossed in a tangy tahini and sumac dressing, garnished with fresh herbs and toasted almonds for crunch. This Middle Eastern-inspired vegetarian recipe, ready in about 40 minutes, pairs cauliflower head, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Middle Eastern cuisine 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 medium cauliflower head florets with 3 tbsp olive oil and 1 tsp salt until evenly coated. Spread on a large baking sheet in a single layer.
  2. Step 2: Roast the cauliflower for 25-30 minutes, turning halfway through, until the edges are charred and florets are tender.
  3. Step 3: While cauliflower roasts, whisk together 1/4 cup tahini, 3 tbsp lemon juice, 1 minced garlic clove, 1 tbsp ground sumac, and 3 tbsp water in a bowl until smooth and creamy. Adjust water to desired dressing consistency.
  4. Step 4: Transfer the roasted cauliflower to a serving bowl and drizzle the sumac tahini dressing over it. Toss gently to coat.
  5. Step 5: Sprinkle 1/4 cup chopped fresh parsley, 1/4 cup toasted sliced almonds, and 1/4 cup pomegranate seeds on top for freshness and crunch. Serve warm or at room temperature.

Frequently asked questions

How long does Charred Cauliflower Salad with Tahini and Sumac Dressing take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Cauliflower Salad with Tahini and Sumac Dressing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cauliflower head from drying out.

Can I substitute ingredients in Charred Cauliflower Salad with Tahini and Sumac Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Cauliflower Salad with Tahini and Sumac Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Cauliflower Salad with Tahini and Sumac Dressing?

Middle Eastern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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