Roasted Cauliflower and Quinoa Salad with Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant roasted cauliflower and quinoa salad tossed in a creamy tahini dressing, perfect for a nutritious vegetarian lunch or side dish. This mediterranean-inspired new year (vegetarian, gluten free) ready in about 40 minutes pairs rinsed quinoa, water, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.5 (8 ratings) Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes, turning halfway, until golden and tender.
  2. Step 2: While cauliflower roasts, combine 1 cup rinsed quinoa and 2 cups water in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: In a small bowl, whisk together 1/4 cup tahini, 3 tbsp lemon juice, 1 minced garlic clove, 3 tbsp water, 1/2 tsp salt, and 2 tbsp olive oil until smooth and creamy. Add more water if needed to thin the dressing.
  4. Step 4: In a large bowl, combine the roasted cauliflower, cooked quinoa, and 1/4 cup chopped fresh parsley. Drizzle the tahini dressing over and toss gently to coat.
  5. Step 5: Garnish with 1/4 cup pomegranate seeds if using and serve warm or at room temperature.

Frequently asked questions

How long does Roasted Cauliflower and Quinoa Salad with Tahini 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 Roasted Cauliflower and Quinoa Salad with Tahini 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 rinsed quinoa from drying out.

Can I substitute ingredients in Roasted Cauliflower and Quinoa Salad with 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 Quinoa Salad with 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 Quinoa Salad with Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian, gluten 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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