Crispy Cauliflower Salad Tahini (Printer-friendly)

Air-fried cauliflower atop greens, finished with creamy tahini for a flavorful, light meal or side.

# What You'll Need:

→ Crispy Cauliflower

01 - 1 large head cauliflower, cut into bite-size florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Salad

08 - 6 cups mixed salad greens (arugula, spinach, romaine)
09 - 1 cup cherry tomatoes, halved
10 - ½ medium red onion, thinly sliced
11 - ¼ cup fresh parsley, chopped
12 - 2 tablespoons toasted pumpkin seeds (optional)

→ Tahini Sauce

13 - ⅓ cup tahini
14 - 3 tablespoons lemon juice (about 1 lemon)
15 - 2 tablespoons water, plus more as needed
16 - 1 small garlic clove, minced
17 - ¼ teaspoon salt
18 - 1 teaspoon maple syrup or honey (optional)

# Directions:

01 - Set the air fryer to 400°F and allow it to preheat.
02 - In a large bowl, toss cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
03 - Arrange the seasoned cauliflower in a single layer in the air fryer basket and cook for 15 to 18 minutes, shaking halfway through, until golden and crispy.
04 - While the cauliflower cooks, combine mixed greens, cherry tomatoes, red onion, parsley, and pumpkin seeds in a large salad bowl or platter.
05 - Whisk tahini, lemon juice, water, minced garlic, salt, and maple syrup (if using) in a bowl until smooth. Add additional water by teaspoon increments to achieve desired consistency.
06 - Top the salad with the crispy cauliflower and drizzle the tahini dressing generously over the top. Garnish with extra parsley or seeds as desired and serve immediately.

# Expert Advice:

01 -
  • The air fryer does almost all the work while you prep everything else, making this feel like a restaurant meal without the stress.
  • That tahini sauce is creamy, tangy, and rich enough that you won't miss any heavy dressings or complicated toppings.
  • It's naturally vegan and gluten-free without tasting like a compromise, which means everyone at the table actually wants to eat it.
02 -
  • Don't overcrowd the air fryer basket; cauliflower needs space to get crispy, not steam itself into softness.
  • Make the tahini sauce just before serving because it thickens as it sits, and you want it pourable and silky when you drizzle it over the warm salad.
03 -
  • If your tahini sauce breaks or looks separated, whisk in water a teaspoon at a time until it comes back together into a creamy consistency.
  • Toast your own pumpkin seeds in a dry skillet for two minutes before adding them; this brings out their flavor and makes them taste like you put real effort into the dish.
Go back