Roasted Cauliflower and Quinoa Salad with Tahini Dressing

By , Test Kitchen Director · 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 blends rinsed quinoa, water, divided olive oil 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 320 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 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Cauliflower and Quinoa Salad with 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 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.

What others are saying

Related recipes