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A roasted vegetable salad is the perfect meal for any time of year, but it's especially delightful in the cooler months when you’re craving a big bowl of veggies but also want something cozy and warm. This salad is both healthy and comforting. Savory roasted cauliflower florets meet tiny bits of sweet crystallized dates for a flavor explosion. The creamy tahini sauce is my go-to sauce for many things, and it complements this bowl perfectly.   Credit: Reprinted with permission from The Clean Vegan Cookbook by Jackie Akerberg. Page Street Publishing Co. 2023. Photo credit: Jackie Akerberg.

Roasted Cauliflower Salad with Dates and Tahini [Vegan]

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Ingredients You Need for Roasted Cauliflower Salad with Dates and Tahini [Vegan]

For the Salad:
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 tablespoon (15 ml) tamari, coconut aminos, Bragg Liquid Aminos or soy sauce
  • 1 tablespoon (11 g) nutritional yeast
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 medium bunch fresh flat-leaf parsley, finely chopped
  • 4 soft, pitted Medjool dates, finely chopped
  • 1/4 cup (34 g) roasted salted sunflower seeds

For the Tahini Sauce:

  • 1/3 cup (80 ml) runny tahini
  • Juice of 1 large lemon, plus more as needed
  • 1/2  teaspoon salt, plus more as needed
  • 1/2 teaspoon garlic powder
  • 4–6 tablespoons (60–90 ml) cold water

How to Prepare Roasted Cauliflower Salad with Dates and Tahini [Vegan]

  1. To make the salad, preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
  2. Place the cauliflower florets in a large bowl, and then drizzle them with the tamari. Use a large spoon or rubber spatula to gently stir the florets to coat them with the tamari. Sprinkle the florets with the nutritional yeast, garlic powder, black pepper and salt and gently stir them again to combine the ingredients. Spread the cauliflower florets on the prepared baking sheet. Roast the cauliflower for 25 minutes, until the edges of the florets are golden and crispy.
  3. While the cauliflower is roasting, prepare the tahini sauce. In a medium jar, use a fork to whisk together the tahini, lemon juice, salt and garlic powder. Add 4 tablespoons (60 ml) of water and mix the ingredients together completely. Add up to 2 tablespoons (30 ml) of more water, until the desired consistency is reached. Taste the dressing and add more salt and lemon juice if desired.
  4. Transfer the roasted cauliflower to a large bowl. Add the parsley, dates and sunflower seeds and stir to combine the ingredients. Divide the salad among four serving bowls. Drizzle each serving with the tahini sauce and serve the salads immediately.
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