Go Back
Roasted Cauliflower Salad

Roasted Cauliflower Salad

never have a sad desk lunch again!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4


  • 2 cups cauliflower
  • 3 tbsp tahini
  • 2 tsp turmeric
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • garlic salt
  • 1-2 cup mushrooms sliced
  • 5-6 cup arugula
  • 4 tbsp feta
  • 1 avocado
  • pickled onions
  • cilantro yogurt sauce


  1. Preheat the oven to 400 degrees. Line a baking sheet with tinfoil and parchment paper.

  2. In a large bowl, add half the tahini, turmeric, smoked paprika, garlic salt, 1 tbsp of olive oil, and warm water. Stir until well combined and set aside.

  3. Wash and cut the cauliflower into florets. Pat dry.

  4. Add the cauliflower to the tahini and toss until covered. Place on the baking sheet.

  5. Cook in the oven for about 35 minutes. 

  6. Slice mushrooms. Add a tsp of olive oil to a small plan. Sauté the mushrooms for 8 minutes. 

  7. Add arugula into 3 bowls. 

  8. Split the cauliflower and mushrooms  into four bowls. 

  9. Slice the avocado and split it into four bowls. 

  10. Split the feta and pickled onions to the bowl. 

  11. Dress with cilantro yogurt sauce. 

Recipe Notes

Recipes for: