Turkish Roasted Cauliflower Salad with Yogurt and Tahini Recipe
A bold salad where roasted cauliflower becomes the star, not just a side. In Turkey, vegetable dishes like this often appear on the table next to grilled meat, a bit like our selection of slaws, only more refined. The yogurt and tahini sauce gives everything a lightly nutty, sesame flavor that pairs beautifully with the charred cauliflower florets.
This salad turns simple cauliflower into a centerpiece dish with layers of flavor and texture: caramelized, slightly charred florets, a creamy, nutty yogurt–tahini base, and fresh, juicy bursts of pomegranate. It works equally well as a side for grilled dishes or as part of a mezze spread.
Chef's tips
Dry the cauliflower really well before roasting—any excess moisture will make it steam instead of brown. Don’t be afraid to roast it until the edges are quite dark; that’s where the deepest flavor comes from. Taste the sauce and adjust the lemon, salt, and tahini to your liking before assembling.
How to serve
Serve on a wide, shallow platter so the sauce and cauliflower are spread out rather than piled high. Add warm pita or flatbread on the side for scooping. It also works nicely alongside grilled chicken, lamb kebabs, or baked fish, and can be part of a larger mezze table with hummus, olives, and fresh salads.
Ingredients
- cauliflower - 1 piece
- yogurt - 200 g
- tahini - 2 tablespoons
- garlic - 1 clove
- lemon juice - 1.5 tablespoons
- oil - 3 tablespoons
- paprika - 1 teaspoon
- cumin - 0.5 teaspoons
- parsley finely chopped - 2 tablespoons
- pomegranate seeds - 40 g
- salt
- black pepper
Preparation
- Preheat the oven to 210°C. Line a baking tray with baking paper.
- Cut the cauliflower into small florets, wash and dry very well on a kitchen towel or paper towel so it browns instead of steaming in the oven.
- Transfer the cauliflower florets to a large bowl, drizzle with 2 tablespoons of oil, sprinkle with salt, pepper, smoked paprika and cumin. Mix with your hands so the spices coat the vegetable evenly.
- Spread the cauliflower on the tray in a single layer. Roast for 25–30 minutes, stirring once halfway through, until the florets are soft inside and deeply browned on the edges.
- Meanwhile, prepare the sauce: in a bowl mix the yogurt, tahini, lemon juice, garlic pressed through a garlic press, 1 tablespoon of oil, a pinch of salt and pepper. If the sauce is very thick, add 1–2 tablespoons of water until it has the consistency of thick cream.
- Finely chop the parsley. Remove the seeds from the pomegranate, discarding the white membranes.
- Let the roasted cauliflower cool slightly for 5–10 minutes. Spread the yogurt–tahini sauce over a large plate, then arrange the cauliflower on top.
- Sprinkle everything with chopped parsley and pomegranate seeds. Serve warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Kalafior z czasem zmięknie, ale nadal będzie smaczny – przed podaniem możesz go lekko podgrzać w piekarniku i dodać świeży sos.
