Roasted Cauliflower and Red Pepper Salad with Tahini Dressing

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

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 drafted and published.

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 recipe (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.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 180 cal/serving

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Ingredients

4 cups cauliflower florets
1 large, sliced into strips red bell pepper
3 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp black pepper
3 tbsp tahini
2 tbsp, freshly squeezed lemon juice
2 tbsp water
1 small, minced garlic clove
2 tbsp, chopped fresh parsley
1/2 tsp ground cumin

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Instructions

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.
Step 2: Roast vegetables for 25-30 minutes, stirring halfway through, until cauliflower is golden brown and peppers are tender.
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.
Step 4: Transfer roasted cauliflower and peppers to a large bowl, drizzle with tahini dressing, and toss gently to coat.
Step 5: Sprinkle 2 tbsp chopped fresh parsley over the salad before serving warm or at room temperature.