Roasted Cauliflower and Red Pepper Salad with Tahini Dressing

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

A vibrant Mediterranean-inspired salad with caramelized roasted cauliflower and sweet red peppers, tossed in a creamy tahini-lemon dressing perfect for Whole30. This mediterranean-inspired whole30 (vegan) ready in about 40 minutes pairs cauliflower florets, red bell pepper, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 4.3 (14 ratings) Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets and 1 large sliced red bell pepper with 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp black pepper on a large baking sheet.
  2. Step 2: Roast vegetables for 25-30 minutes, stirring halfway through, until cauliflower is golden brown and peppers are tender.
  3. Step 3: While vegetables roast, whisk together 3 tbsp tahini, 2 tbsp freshly squeezed lemon juice, 2 tbsp water, 1 minced small garlic clove, and 1/2 tsp ground cumin in a small bowl until smooth and creamy.
  4. Step 4: Transfer roasted cauliflower and peppers to a large bowl, drizzle with tahini dressing, and toss gently to coat.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the salad before serving warm or at room temperature.

Frequently asked questions

How long does Roasted Cauliflower and Red Pepper 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 Red Pepper 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 cauliflower florets from drying out.

Can I substitute ingredients in Roasted Cauliflower and Red Pepper 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 Red Pepper 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 Red Pepper Salad with Tahini Dressing whole30?

Yes — this recipe is tagged whole30, vegan, gluten free, 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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