Roasted Cauliflower & Sweet Potato Salad

This roasted cauliflower and sweet potato salad combines tender vegetables with golden edges and a creamy tahini dressing. Sweet potato adds sweetness, while lemon juice and garlic give the dressing a sharper, savory flavor. Serve warm as a vegetable side or alongside grains.

Spread the vegetables in a single layer so they roast evenly, and check both the cauliflower and sweet potato for tenderness. Prepare the dressing while they cook, adding water gradually until it is pourable. Finish with the optional herbs or sesame seeds just before serving.

Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide

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Olivia

Roasted Cauliflower & Sweet Potato Salad

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Roasted cauliflower and sweet potato salad with creamy lemon-garlic tahini dressing. Serve warm with optional fresh herbs or toasted sesame seeds.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 274

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 1 small head cauliflower cut into florets
• 1 large sweet potato peeled and cubed
• 3 tbsp olive oil
• Salt to taste
• Black pepper to taste
• Tahini Dressing
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 clove garlic minced
• 2-4 tbsp water to thin
• Salt to taste
• Fresh parsley or cilantro chopped
• Toasted sesame seeds

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Equipment

Salad Bowl Set

$22.53

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09/23/2026 10:26 pm GMT

Salad Bowl

Cooking Instructions

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss cauliflower and sweet potato with olive oil, salt, and pepper.
3. Roast for 25-30 minutes, stirring halfway, until tender and golden.
4. Spread the cauliflower and sweet potato in a single layer on the prepared baking sheet, leaving space between pieces.
5. Whisk together the tahini, lemon juice, garlic, and salt. Add the water gradually, whisking until smooth and pourable, using 2–4 tablespoons as needed
6. Transfer roasted vegetables to a serving bowl.
7. Drizzle with tahini dressing and finish with herbs or sesame seeds if using.
8. Serve warm or at room temperature.

Nutrition

Calories: 274kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 73mgPotassium: 564mgFiber: 5gSugar: 5gVitamin A: 12070IUVitamin C: 38mgCalcium: 63mgIron: 2mg

Notes

• Cut the sweet potato into evenly sized cubes and the cauliflower into similarly sized florets.

• Avoid crowding the baking sheet. Use another tray if needed so the vegetables roast rather than steam.

• Stir halfway through roasting and check both vegetables for tenderness before removing them.

• Stir the tahini in its container before measuring if the oil has separated.

• Add dressing water gradually. Tahini can thicken when lemon juice is added; continue whisking and thinning until pourable.

• For advance preparation, keep the dressing separate and add it before serving. Finish with the optional herbs or sesame seeds.

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