Crispy Cauliflower Salad Tahini (Printable Version)

Air-fried cauliflower with mixed greens and a creamy tahini drizzle for a fresh, flavorful dish.

# 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 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Salad

08 - 6 cups mixed salad greens (arugula, spinach, romaine)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 red onion, thinly sliced
11 - 1/4 cup fresh parsley, chopped
12 - 2 tablespoons toasted pumpkin seeds (optional)

→ Tahini Sauce

13 - 1/3 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 - 1/4 teaspoon salt
18 - 1 teaspoon maple syrup or honey (optional)

# Step-by-Step Guide:

01 - Set the air fryer to 400°F and allow it to reach temperature.
02 - In a large bowl, combine cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper; toss until evenly coated.
03 - Place the seasoned cauliflower in the air fryer basket in a single layer and cook for 15 to 18 minutes, shaking halfway through, until golden and crispy.
04 - Arrange mixed greens, halved cherry tomatoes, sliced red onion, chopped parsley, and toasted pumpkin seeds, if using, in a large salad bowl or platter.
05 - Whisk together tahini, lemon juice, water, minced garlic, salt, and maple syrup or honey (if used) until smooth; add water by teaspoon increments to reach desired consistency.
06 - Top the salad base with crispy cauliflower and drizzle generously with tahini sauce.
07 - Serve immediately, garnished with extra parsley or pumpkin seeds if desired.

# Additional Tips::

01 -
  • The cauliflower gets crispy in a way roasting never quite achieves, and it stays that way even under the sauce.
  • It's vegan without announcing itself, which means everyone at the table actually wants to eat it.
  • The tahini dressing tastes like you spent hours perfecting it, but it comes together in two minutes.
02 -
  • Don't skip shaking the cauliflower halfway through cooking—I learned this the hard way when I came back to a basket of unevenly browned florets and had to salvage the batch.
  • Tahini sauce breaks if it sits too long; make it right before serving or it'll separate and look sad and grainy instead of luxurious.
  • The warm cauliflower on cool greens is the whole point—serve immediately or the textural magic falls apart.
03 -
  • Make the tahini sauce the night before if you're meal prepping—it actually improves overnight as flavors meld, and you'll have one less thing to do when you're assembling lunch.
  • Toast your pumpkin seeds in a dry pan for a minute or two before adding them; it wakes up their flavor and makes them taste intentional instead of like an afterthought.
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