Save to Pinterest There's something about the sound of cauliflower crisping in an air fryer that makes me pause whatever else I'm doing. A few years back, I was looking for something lighter but still satisfying, and tahini kept calling me back. The first time I tossed roasted cauliflower with that creamy, nutty sauce, I realized I'd found the thing that would anchor my weeknight dinners. It's become the dish I make when I want to feel both nourished and a little bit indulgent.
I made this for my sister last spring when she was going through a phase of wanting to eat more vegetables. She picked at it skeptically at first, then went back for seconds without saying anything, which I took as the highest compliment. Now she texts me for the recipe whenever she's feeding people, and I like to think it's because the crispy-creamy-fresh combination catches everyone off guard in the best way.
Ingredients
- Cauliflower florets: Bite-size pieces are your friend here; they cook evenly and give you more surface area for crisping, which is really where the magic happens.
- Olive oil: Just enough to coat without drowning; this lets the spices stick and the cauliflower brown rather than steam.
- Smoked paprika: This is the ingredient that makes people ask what you did differently; it adds warmth and depth that regular paprika doesn't quite touch.
- Cumin and garlic powder: Together they whisper Middle Eastern flavors without overpowering the fresh salad underneath.
- Mixed salad greens: Use whatever's fresh or what you actually enjoy eating; I've learned that a salad you like is infinitely better than a salad that's technically optimal.
- Cherry tomatoes: Halved so they nestle among the greens and don't roll around; their brightness cuts through the richness perfectly.
- Red onion: Thinly sliced to keep it tender and bright, not harsh; this is where a sharp knife makes all the difference.
- Fresh parsley: The final flourish that makes it feel intentional and garden-fresh.
- Tahini: Choose good quality if you can; cheaper tahini sometimes tastes bitter or chalky, and that changes everything about the dressing.
- Lemon juice: Fresh squeezed transforms the tahini from thick and dense into something silky and alive.
- Maple syrup or honey: Just a whisper of sweetness to balance the tahini's earthiness; optional but worth the three seconds it takes to add.
Instructions
- Heat your air fryer:
- Set it to 400°F and let it preheat while you prep the cauliflower; this makes sure your florets start crisping immediately instead of steaming first.
- Season the cauliflower:
- In a large bowl, toss your florets with olive oil and all the spices until every piece is lightly coated. Don't be shy here; uncoated spots will stay pale and soft instead of golden and crunchy.
- Crisp in batches if needed:
- Spread them in a single layer in the air fryer basket, and if they're crowded, work in two batches. Air fry for 15 to 18 minutes, shaking the basket halfway through so they brown evenly on all sides.
- Assemble your salad base:
- While the cauliflower does its thing, arrange your greens, tomatoes, onion, and parsley on a platter or in a bowl. Everything's better when it's already laid out and ready for the finale.
- Make the tahini sauce:
- Whisk together tahini, lemon juice, minced garlic, and a pinch of salt in a bowl. It'll look thick and stubborn at first, but as you whisk, it'll gradually become silky and smooth. Add water one teaspoon at a time until you reach a drizzle-able consistency; it should be creamy but pourable, not like peanut butter.
- Bring it all together:
- Once the cauliflower is golden and crispy, pile it on top of your greens. Drizzle generously with that tahini sauce so every bite gets a little bit of everything. Taste and adjust the seasoning if you need to.
Save to Pinterest This salad has a way of making leftovers feel intentional rather than boring. I pack the cauliflower and dressing separately, and by lunch the next day it still tastes bright and satisfying, even when it's no longer warm.
Building Your Own Variations
The beauty of this recipe is how willing it is to share space with other things. Roasted chickpeas add crunch and protein if you want something heartier. Croutons work if you're in the mood for bread. I've swapped pumpkin seeds for toasted almonds when that's what I had, and sunflower seeds when I wanted something lighter. If you're cooking for people who eat dairy, crumbled feta or even warm grilled halloumi brings a different kind of richness than the tahini alone.
The Tahini Equation
The tahini sauce is what makes this feel special instead of ordinary. It sounds simple until you realize that the lemon juice is doing two things at once: thinning out the tahini so it becomes pourable, but also brightening it so that earthy, nutty flavor doesn't sit too heavy. The garlic adds a whisper of sharpness, and if you can bring yourself to add just a tiny bit of maple syrup or honey, it transforms the whole thing into something that tastes like someone who knows what they're doing made it.
Serving and Storage Wisdom
This salad comes together quickly enough for a weeknight dinner, but it also feels elegant enough to serve guests without any apologies. The crispy cauliflower stays best if you eat it the day you make it, though the salad and sauce keep separately for a few days in the fridge. I've found that prepping components separately and assembling just before eating beats trying to keep everything together, because nobody wants wilted greens or soggy cauliflower.
- Serve immediately after assembly so the cauliflower stays crispy and the greens stay cold and bright.
- Make the tahini sauce ahead of time; it keeps in the fridge for up to five days and actually tastes better the next day once the flavors settle.
- If your tahini sauce breaks or gets too thick, whisk in water one teaspoon at a time and it will come back together.
Save to Pinterest There's real magic in how something so simple can feel so complete. This salad reminds me that the best meals are the ones that come together without fuss, tasting like you cared without making you spend all evening in the kitchen.
Recipe FAQs
- → How do I get the cauliflower crispy?
Coat the florets evenly in olive oil and spices, then air fry at 400°F for 15-18 minutes, shaking halfway to crisp all sides.
- → Can I prepare the tahini sauce ahead?
Yes, whisk tahini, lemon juice, garlic, and seasonings in advance and store chilled. Adjust water for desired consistency before serving.
- → What can I add for extra crunch?
Roasted chickpeas, toasted pumpkin seeds, almonds, or sunflower seeds add satisfying texture and nutty notes.
- → Is this dish suitable for special diets?
It's vegan, gluten-free, and vegetarian-friendly. For non-vegan options, add feta or grilled halloumi.
- → What pairs well with this salad?
Light white wines like Sauvignon Blanc or a crisp light beer complement the flavors perfectly.