Save I discovered this salad quite by accident one Thursday evening when I was staring at a lonely head of cauliflower and wondering if the air fryer was worth all the counter space it took up. Twenty minutes later, golden florets were crackling against the bowl of greens, and I realized I'd stumbled onto something that felt both indulgent and honest—crispy without being heavy, satisfying without pretense. The tahini sauce came together while the cauliflower finished, and by the time everything landed on the plate, I knew this would become a regular rotation.
A friend texted that she was tired of sad desk salads, so I packed this one for her the next day and watched her actually finish it—no picking around things, no searching for the interesting bits. She asked for the tahini recipe the same afternoon, which felt like the highest compliment a home cook can get.
Ingredients
- 1 large head cauliflower, cut into bite-size florets: The florets should be roughly the size of a walnut—big enough to get a crispy exterior while the inside stays tender.
- 2 tbsp olive oil: This is the bridge between seasoning and crispiness; don't skip it or you'll end up with dusty instead of golden.
- 1 tsp smoked paprika: The smoky note is what makes people ask what that warmth is in the background.
- 1/2 tsp ground cumin: Ground cumin gets toasted when the oil heats, so it becomes almost nutty rather than raw.
- 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper: These build on each other without letting any single flavor dominate.
- 6 cups mixed salad greens: Use whatever you like—arugula brings peppery edges, spinach is forgiving, romaine gives you structure.
- 1 cup cherry tomatoes, halved: The acid cuts through the richness of tahini and adds brightness.
- 1/2 red onion, thinly sliced: Raw red onion will have bite; let it sit in the lemon juice if you want it gentler.
- 1/4 cup chopped fresh parsley: Fresh herbs at the end feel like an afterthought but make the whole thing feel less heavy.
- 2 tbsp toasted pumpkin seeds (optional): They add texture and a subtle earthiness that plays well with tahini.
- 1/3 cup tahini: Buy the good stuff if you can; cheap tahini tastes gritty no matter what you do to it.
- 3 tbsp lemon juice: Freshly squeezed makes a real difference—bottled lemon tastes metallic by comparison.
- 2 tbsp water, plus more as needed: Water is what makes tahini go from paste to sauce, so add it slowly and taste as you go.
- 1 small garlic clove, minced: One clove is enough; two will bully the sauce into submission.
- 1/4 tsp salt, 1 tsp maple syrup or honey (optional): Sweetness balances tahini's slight bitterness, but go easy.
Instructions
- Get your air fryer ready:
- Set it to 400°F and let it preheat for a couple minutes—you want it hot enough that cauliflower goes from pale to golden, not from pale to pale.
- Season the cauliflower:
- Toss florets with olive oil and spices in a large bowl, turning them over a few times so every surface gets coated. The oil should make them look slick, not dusty.
- Air fry until crispy:
- Spread cauliflower in a single layer in the basket and fry for 15 to 18 minutes, shaking the basket halfway through. You're listening for a gentle rattle and looking for golden spots that catch the light.
- Build the salad base:
- While cauliflower cooks, arrange greens, tomatoes, onion, parsley, and seeds on a platter or in a bowl. There's no wrong way to do this—the salad tastes the same either way.
- Make the tahini sauce:
- Whisk tahini and lemon juice together first (they'll seize up briefly, which is normal), then add water a little at a time until you reach a pourable consistency. Stir in minced garlic, salt, and sweetener if using. Taste it—if it's too thick, thin with more water; if it's too sharp, a pinch more sweetener helps.
- Finish and serve:
- Top the greens with hot crispy cauliflower, drizzle generously with tahini sauce, and scatter any extra parsley or seeds on top. Serve immediately while the contrast between hot florets and cool greens still matters.
Save There's a specific moment, usually about two-thirds of the way through a bowl of this salad, where everything aligns—the warm crispiness still there, the tahini coating the greens, the brightness of lemon and tomato hitting at once. It stopped being just a recipe and became something I make for myself on nights when I need to remember that eating well isn't complicated.
Why This Works as Both Lunch and Dinner
The amount of protein and healthy fat from tahini means this isn't just rabbit food—you won't be hungry an hour later. If you need it heavier, add chickpeas or feta; if you need it lighter, it stands alone without apology. The beauty is that it tastes equally good at room temperature, so you can pack it for tomorrow without watching it wilt.
The Tahini Sauce is Everything
People often treat tahini like a supporting ingredient, but here it's the whole point. The sesame flavor bridges all the components—it echoes the earthiness of cumin, softens the sharp red onion, and makes the crispy cauliflower feel intentional rather than accidental. You'll find yourself making extra sauce and drizzling it on toast, grain bowls, roasted vegetables, whatever needs a moment of creamy richness.
Easy Swaps That Actually Work
This salad is forgiving because the core—crispy vegetable, green base, tahini sauce—stays constant. Change the supporting players without guilt. Use almonds instead of pumpkin seeds, skip the red onion if you don't like raw bite, add roasted chickpeas for protein, toss in fresh dill if that's what's in your fridge. The only thing that shouldn't change is the tahini sauce, because that's what makes this feel like something rather than nothing.
- Add feta or grilled halloumi for a non-vegan version that still feels fresh.
- Roasted chickpeas or croutons give extra crunch if you're missing that texture.
- A handful of fresh herbs—dill, mint, cilantro—can shift the whole mood without breaking the formula.
Save This is the salad I make when I want to eat well without it feeling like work, when I'm feeding others and want them to see vegetables as the main event. It's simple enough to pull together on a Tuesday and good enough to serve when you actually want people to think you spent more time than you did.
Recipe FAQs
- → How do I ensure the cauliflower turns out crispy?
Coating the cauliflower evenly with olive oil and spices before air-frying at 400°F helps achieve a golden, crispy texture. Shaking the basket halfway promotes even cooking.
- → Can I substitute the pumpkin seeds?
Yes, toasted almonds or sunflower seeds work well to add crunch and a nutty flavor if pumpkin seeds aren't available.
- → How can I adjust the tahini sauce consistency?
Whisk in water gradually to reach a smooth, pourable consistency without thinning the flavor too much.
- → Is this suitable for various dietary preferences?
This dish is vegetarian, vegan, and gluten-free as prepared. For non-vegan options, feta or grilled halloumi can be added.
- → What flavor profile does the salad offer?
It balances smoky, earthy cauliflower with fresh greens, tangy lemon tahini dressing, and nutty seeds, creating a vibrant and satisfying flavor.