Roasted Cauliflower and Potato Salad with Tarragon Tahini

Roasted Cauliflower and Potato Salad with Tarragon Tahini

5 servings
Roasted cauliflower and potato salad with tarragon tahini and arugula: A vibrant, herbaceous side dish or entree for all of your weeknight (or weekend!) salad needs.

Ingredients

  • head cauliflower

    cut into florets

    1 small
  • baby potatoes
    1 ½ lb
  • extra-virgin olive oil
    3 tbsp
  • kosher salt
    ¾ tsp
  • ground coriander
    ¾ tsp
  • ground cumin
    ½ tsp
  • black pepper
    ½ tsp
  • arugula
    2 handful
  • tahini

    well-stirred

    3 tbsp
  • fresh lemon juice
    2 tbsp
  • fresh tarragon
    1 tbsp
  • garlic
    1 tsp
  • granulated sugar
    ½ tsp
  • each kosher salt and black pepper
    ¼ tsp
  • water
    2 tbsp

Directions

  1. 1

    Roast Veggies:Preheat oven to 425ºF.Place potatoes and cauliflower on a large rimmed baking sheet. *Note: if there is any overlap or veggies are too crowded, divide between two baking sheets.Drizzle with olive oil and sprinkle with salt, coriander, cumin, and black pepper; toss well to evenly distribute spices.Roast for 30 to 40 minutes, tossing once halfway through, until tender and lightly charred.

  2. 2

    Prepare Tarragon-Tahini Dressing:In a small bowl, combine tahini, lemon juice, tarragon, garlic, sugar, salt and black pepper; stir to combine. Whisk in 2 Tbsp. water to slightly thin out dressing.

  3. 3

    Assemble Salad:Arrange cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to combine. Stir in arugula, and finish with remaining dressing and extra cracked black pepper. Serve immediately.

Roasted Cauliflower and Potato Salad with Tarragon Tahini

Roasted Cauliflower and Potato Salad with Tarragon Tahini

50 min5 servings235 cal

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About this Recipe

Roasted Cauliflower and Potato Salad with Tarragon Tahini: Your New Favorite Side

Looking for a vibrant, flavorful, and incredibly satisfying side dish or light entree? Our Roasted Cauliflower and Potato Salad with Tarragon Tahini is here to transform your mealtime! This recipe brilliantly combines the hearty goodness of perfectly roasted vegetables with a bright, herbaceous, and creamy tahini dressing that's a true game-changer.

What makes this cauliflower salad truly special is the way the cauliflower florets and baby potatoes are caramelized in the oven. Roasting brings out their natural sweetness and creates a delightful texture contrast to the peppery fresh arugula mixed in. Forget heavy, traditional potato salads; this is a fresh, modern take that's naturally vegan and gluten-free, making it a perfect choice for almost any dietary need.

The star of the show is undoubtedly the tarragon tahini dressing. Fresh tarragon infuses the creamy tahini with its distinct anise-like flavor, creating a sophisticated and utterly delicious coating for the roasted veggies. It's a wonderful no mayo potato salad option that offers a lighter, yet equally satisfying, experience. It’s perfect for weeknight dinners, meal prep, or impressing guests at your next gathering.

Tips for Perfection:

  • Don't overcrowd your baking sheet: Give your cauliflower and potatoes space to roast, not steam, for maximum crispiness.
  • Fresh Tarragon is Key: While dried can work in a pinch, fresh tarragon truly elevates the dressing.
  • Serve warm or at room temperature: Both ways are delicious!

This versatile salad can stand alone as a light lunch or complement grilled chicken, fish, or plant-based proteins. Get ready to fall in love with this herbaceous and comforting dish!

Frequently Asked Questions