Save to Pinterest I discovered cauliflower could actually be exciting during a particularly hot July when my oven broke and I refused to turn on the stove. The air fryer became my best friend that summer, and this salad emerged from countless experiments with spices and textures. Now it is the dish I make when I want something substantial but still refreshing.
Last autumn I brought this to a potluck and watched three different people ask for the recipe while still chewing their first bite. Something about the combination of smoky warm cauliflower with that bright tangy tahini sauce just makes people happy. It has become my go to for friends who claim they do not like salads.
Ingredients
- 1 large head cauliflower: Look for tight white florets without any brown spots and cut them into uniform pieces so they cook evenly
- 2 tbsp olive oil: This helps the spices cling to the cauliflower and promotes that golden crispy exterior we want
- 1 tsp smoked paprika: The smokiness is what makes this special but regular paprika works if that is what you have
- 1/2 tsp ground cumin: Adds an earthy warmth that pairs beautifully with tahini
- 1/2 tsp garlic powder: Use powder instead of fresh garlic here so it does not burn in the high heat of the air fryer
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust these to your taste but do not skip the salt entirely or the cauliflower will taste bland
- 6 cups mixed salad greens: I love arugula for its peppery bite but spinach and romaine work just as well
- 1 cup cherry tomatoes halved: Their sweetness balances the savory spices on the cauliflower
- 1/2 red onion thinly sliced: Soak the slices in cold water for ten minutes if you want to mellow the sharpness
- 1/4 cup chopped fresh parsley: Flat leaf parsley has better flavor but curly works fine too
- 2 tbsp toasted pumpkin seeds: These add a nice crunch but toasted almonds or sunflower seeds work beautifully too
- 1/3 cup tahini: Stir the jar well before measuring because the oil separates
- 3 tbsp lemon juice: Fresh is absolutely worth it here and you can add more if you love brightness
- 2 tbsp water plus more as needed: Start with less and add gradually until you reach your preferred consistency
- 1 small garlic clove minced: Fresh garlic in the sauce gives it a kick that complements the powder on the cauliflower
- 1/4 tsp salt: The sauce needs its own seasoning to stand up to the spiced vegetables
- 1 tsp maple syrup or honey optional: Just a touch rounds out the bitterness and makes the sauce irresistible
Instructions
- Preheat the air fryer:
- Get it to 400°F so the cauliflower starts sizzling the moment it hits the basket
- Season the cauliflower:
- Toss the florets in a large bowl with olive oil and all the spices until every piece is evenly coated
- Crisp it up:
- Arrange in a single layer and air fry for fifteen to eighteen minutes shaking halfway until golden brown
- Build the salad base:
- While the cauliflower cooks spread your greens tomatoes onion parsley and pumpkin seeds on a large platter
- Make the magic sauce:
- Whisk the tahini lemon juice water garlic salt and sweetener until smooth and creamy
- Assemble and serve:
- Pile the hot crispy cauliflower over the greens drizzle generously with sauce and enjoy immediately
Save to Pinterest This recipe became a weeknight staple during a busy month when I was working late and needed something fast but nourishing. Now every time I make it I think of standing at the counter eating it straight from the bowl and feeling like I had actually taken care of myself.
Making Ahead
You can roast the cauliflower and chop all the vegetables up to a day in advance but keep them separate. The tahini sauce actually improves after a few hours in the fridge so make that ahead and store it in a jar.
Adding Protein
Chickpeas tossed in the same spice blend and air fried alongside the cauliflower make this even more satisfying. Grilled chicken or halloumi work beautifully if you eat dairy and want something more substantial.
Serving Suggestions
This shines alongside grilled fish or lamb but holds its own as a main course too. I love it with warm pita bread for scooping up every last drop of that sauce.
- Try it wrapped in a warm pita with extra sauce for lunch the next day
- Add roasted sweet potato cubes for extra heartiness in colder months
- Top with pomegranate seeds when they are in season for a stunning presentation
Save to Pinterest Hope this brings as much joy to your table as it has to mine. Happy cooking.
Recipe Questions
- → How do I achieve crispy cauliflower without deep frying?
Using an air fryer or oven roasting at high heat with olive oil creates crispy cauliflower without excess oil.
- → What gives the tahini sauce its creamy texture?
The blend of tahini with lemon juice, water, and a touch of syrup creates a smooth, creamy dressing that coats the salad beautifully.
- → Can I substitute ingredients for dietary preferences?
Yes, pumpkin seeds can be swapped with toasted almonds or sunflower seeds, and toppings like feta or halloumi can add variation.
- → How can I add extra crunch to this salad?
Roasted chickpeas or crunchy croutons are excellent additions to boost texture and flavor contrast.
- → What salad greens work best in this combination?
A mix of arugula, spinach, and romaine provides a fresh, peppery base that complements the rich tahini and spices.