Roasted Cauliflower and Artichoke Salad with Lemon-Tahini Dressing

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

A vibrant Whole30-friendly salad featuring caramelized roasted cauliflower and artichoke hearts tossed in a zesty lemon-tahini dressing. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 40 minutes blends divided olive oil, divided sea salt, divided black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Transfer roasted cauliflower and artichokes to a large serving bowl. Drizzle with lemon-tahini dressing and toss gently to combine.
  4. 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.

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Frequently asked questions

How long does Roasted Cauliflower and Artichoke Salad with Lemon-Tahini Dressing take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Cauliflower and Artichoke Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Cauliflower and Artichoke Salad with Lemon-Tahini 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 Roasted Cauliflower and Artichoke Salad with Lemon-Tahini 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.

Is Roasted Cauliflower and Artichoke Salad with Lemon-Tahini Dressing whole30?

Yes — this recipe is tagged whole30, gluten free, vegan, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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