Roasted Cauliflower Slaw with Tahini

Name: Roasted Cauliflower Slaw with Tahini
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 head (900 g) head cauliflower, cut into bite-sized florets (1–1½ inches across); 3 tbsp (45 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt, divided between roasting and dressing; ¼ tsp (½ g) freshly ground black pepper; ¼ tsp (½ g) ground cumin (optional); 1 medium (150 g) medium red onion, thinly sliced; 1 large (200 g) large bell pepper (any color), diced into ½-inch pieces; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped; ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped; ¼ cup (60 ml) tahini (sesame paste); 2 tbsp (30 ml) fresh lemon juice; 2 cloves (6 g) garlic cloves, minced; 3 tbsp (45 ml) water; ½ cup (75 g) pomegranate seeds (optional); ¼ tsp (1 g) ground sumac (optional)

From the MyKitchenBank Kitchen

Golden roasted cauliflower meets vibrant fresh vegetables in this Middle Eastern slaw finished with a silky tahini-garlic dressing. The roasting brings out the cauliflower's natural sweetness and caramel edge, while the cool, raw vegetables add color and crisp texture. The lemon-tahini dressing ties everything together with nutty depth, brightened by fresh cilantro and parsley. Optional pomegranate seeds and sumac add complexity and visual appeal. Serve warm or at room temperature as a substantial side or light main course.

Prep: 18 min
Cook: 25 min
Wait: 10 min
Total: 53 min
Makes: Serves 4 as a side dish or 2 as a light main

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Ingredients

4 servings

For roasting
1 head (900 g) head cauliflower, cut into bite-sized florets (1–1½ inches across)
3 tbsp (45 ml) extra-virgin olive oil
½ tsp (3 g) kosher salt, divided between roasting and dressing
¼ tsp (0.5 g) freshly ground black pepper
For roasting
¼ tsp (0.5 g) ground cumin (optional)
For the slaw
1 medium (150 g) medium red onion, thinly sliced
1 large (200 g) large bell pepper (any color), diced into ½-inch pieces
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped
For the tahini dressing
¼ cup (60 ml) tahini (sesame paste)
2 tbsp (30 ml) fresh lemon juice
2 cloves (6 g) garlic cloves, minced
3 tbsp (45 ml) water
Optional garnish
½ cup (75 g) pomegranate seeds (optional)
¼ tsp (1 g) ground sumac (optional)

Equipment (7)

Sheet pan (13×9 inches / 33×23 cm)
Large mixing bowl
Small mixing bowl (for dressing)
Whisk
Chef's knife
Cutting board
Fork (for piercing to test doneness)

Steps

Before you start

Preheat your oven to 425°F (220°C) before beginning so the cauliflower goes straight in.
Bring tahini to room temperature so it whisks smoothly without lumps or resistance.
Have fresh lemon juice ready (about 1–2 lemons) before you start prepping.
Cut cauliflower florets to similar size (1–1½ inches) so they roast evenly.
This slaw is best served within 1–2 hours of assembly to keep vegetables crisp and crunchy.

1
Preheat and prep cauliflowerOven 425°F / 220°C
- Preheat your oven to 425°F (220°C).
- Cut 1 head of cauliflower (about 900 g) into bite-sized florets, approximately 1 to 1½ inches across, discarding the thick core.
- In a large bowl, toss the florets with 3 tablespoons (45 ml) olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon ground cumin if using.
- Spread the coated florets in a single layer on a sheet pan (13×9 inches), cut-side down where possible for better browning.
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Tip: Cut florets to similar size so they roast evenly and at the same rate—smaller pieces can burn while larger ones stay raw inside.
2
Roast until goldenOven 425°F / 220°C
- Roast for 20–25 minutes, stirring and flipping the florets halfway through at about 12–13 minutes.
- The cauliflower is done when the florets are deep golden brown with caramelized edges and the interiors are tender when pierced with a fork.
- Some browning on the edges is desirable; it adds nutty, sweet flavor.
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Ready when: Golden brown with caramelized, crispy edges; tender inside when pierced with a fork
3
Whisk tahini dressing
- While the cauliflower roasts, whisk together ¼ cup (60 ml) tahini, 2 tablespoons (30 ml) fresh lemon juice, 2 minced garlic cloves (about 6 g), and ¼ teaspoon salt in a small bowl.
- Gradually whisk in 3 tablespoons (45 ml) water, adding it a little at a time until the mixture is smooth and pourable, similar in consistency to thin peanut butter.
- Taste and adjust seasoning with more salt, lemon juice, or a pinch of black pepper as needed.
- The dressing should be creamy but flow easily.
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Ready when: Smooth, pourable consistency with no lumps; should coat a spoon but flow easily
Tip: Add water slowly; tahini thickens as it sits, so it's better to thin gradually than to over-thin and end up with a dressing that is too runny.
4
Slice and chop vegetables
- Thinly slice 1 medium red onion (about 150 g) into half-moons.
- Dice 1 large bell pepper (about 200 g) into roughly ½-inch pieces, discarding the core and seeds.
- Roughly chop ¼ cup (10 g) fresh cilantro and ¼ cup (10 g) fresh flat-leaf parsley, or use all of one herb if you prefer.
- If doing all cilantro or all parsley, you'll have about ½ cup total.
5
Cool and combine vegetables
- Remove the roasted cauliflower from the oven and let it cool on the sheet pan for 5 minutes.
- This prevents the hot florets from thinning and breaking down the tahini dressing.
- Transfer the cooled cauliflower to a large bowl and add the sliced red onion, diced bell pepper, and chopped fresh herbs.
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Tip: Don't skip the cooling step—it's crucial for keeping the dressing creamy and the vegetables crisp and fresh-tasting.
6
Dress and serve
- Pour the tahini dressing over the vegetable mixture and toss gently but thoroughly until everything is evenly coated and combined.
- Taste and adjust seasoning with additional salt, black pepper, or a squeeze of fresh lemon juice.
- Transfer to a serving dish and top with ½ cup (75 g) pomegranate seeds and a pinch of sumac if using—both add brightness and visual appeal.
- Serve at room temperature or slightly chilled.
- The slaw is best eaten within 1–2 hours of assembly so the vegetables stay crisp; any longer and they will begin to soften and release liquid.
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Ready when: All vegetables are evenly coated with creamy dressing; colors are vibrant and mixed throughout
Tip: The slaw can sit at room temperature for 1–2 hours before serving and actually tastes better as flavors meld. Avoid refrigerating longer than 2 hours before serving, as the vegetables will soften and the dressing may separate slightly.

Good to know

Tips

Don't skip the cooling step after roasting—hot cauliflower will thin the tahini dressing excessively and warm the raw vegetables, making everything less appetizing.
Add the tahini dressing gradually and toss well; you can always add more, but you cannot remove it once combined. Start with three-quarters of the dressing and add the rest if needed.
For extra depth and visual appeal, stir a small pinch of sumac directly into the tahini dressing itself (in addition to sprinkling it on top) for a subtle lemony complexity that elevates the dish.
Cut cauliflower florets as uniformly as possible so they roast evenly—florets that are too small will char and become bitter, while very large pieces may remain raw inside.

Make ahead

The tahini dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. The roasted cauliflower can be roasted up to 1 day ahead, cooled, and stored in an airtight container in the refrigerator, then brought to room temperature before assembling. Assemble the slaw just before serving (or up to 1–2 hours ahead) to keep the raw vegetables crisp and the overall texture appealing.

Storage & reheating

Room temperature: up to 2 hours (after which vegetables begin to soften). Refrigerator: up to 3 days in an airtight container (though vegetables will soften and the dressing may separate over time). Freezer: not recommended (roasted cauliflower becomes mushy when thawed). To reheat: serve cold or at room temperature; do not heat.

Substitutions

medium red onion → White onion or shallot. Use for a milder, sweeter flavor with less sharpness and bite.
tahini (sesame paste) → Greek yogurt (equal parts by volume). Creates a tangier, creamier dressing, though the resulting dish will be less authentically Middle Eastern and less nutty. Add yogurt more gradually as it is thinner than tahini.
fresh cilantro, leaves and tender stems → Fresh mint or dill. Mint adds brightness and a cooling effect; dill brings an herbaceous, slightly mineral quality. Both pair beautifully with roasted vegetables.
pomegranate seeds → Toasted walnuts or pine nuts. Adds crunch and nuttiness in place of the sweet-tart pomegranate. Toast nuts lightly in a dry pan over medium heat for 2–3 minutes until fragrant.