Roasted Cauliflower and Artichoke Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Whole30-friendly salad featuring caramelized roasted cauliflower and artichoke hearts tossed in a zesty lemon-tahini dressing. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 40 minutes, pairs cauliflower florets, canned artichoke hearts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 Mediterranean cuisine 280 cal/serving

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Ingredients

1 medium head (about 4 cups) cauliflower florets
1 can (14 oz), drained and quartered canned artichoke hearts
3 tbsp, divided olive oil
1 tsp, divided sea salt
1/2 tsp, divided black pepper
3 tbsp tahini
3 tbsp fresh lemon juice
1 clove, minced garlic clove
2-3 tbsp, to thin dressing water
1/4 cup chopped fresh parsley
1/4 cup toasted sliced almonds

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets and 14 oz quartered canned artichoke hearts with 2 tbsp olive oil, 3/4 tsp sea salt, and 1/4 tsp black pepper. Spread on a rimmed baking sheet and roast for 25-30 minutes, stirring halfway, until vegetables are browned and caramelized.
Step 2: While vegetables roast, whisk together 3 tbsp tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, 1/4 tsp sea salt, and 1/4 tsp black pepper in a bowl. Add 2-3 tbsp water gradually until dressing is smooth and pourable.
Step 3: Transfer roasted cauliflower and artichokes to a large serving bowl. Drizzle with lemon-tahini dressing and toss gently to combine.
Step 4: Sprinkle 1/4 cup chopped fresh parsley and 1/4 cup toasted sliced almonds over the salad for freshness and crunch. Serve warm or at room temperature for a satisfying Whole30 salad.