Crispy Cauliflower Salad Tahini (Printable)

Air-fried cauliflower atop mixed greens, drizzled with a smooth tahini dressing and topped with seeds and herbs.

# What You Need:

→ Crispy Cauliflower

01 - 1 large head cauliflower, cut into bite-size florets
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp salt
07 - 1/4 tsp 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 chopped fresh parsley
12 - 2 tbsp toasted pumpkin seeds (optional)

→ Tahini Sauce

13 - 1/3 cup tahini
14 - 3 tbsp lemon juice (about 1 lemon)
15 - 2 tbsp water, more as needed
16 - 1 small garlic clove, minced
17 - 1/4 tsp salt
18 - 1 tsp maple syrup or honey (optional)

# Directions:

01 - Set air fryer to 400°F (200°C) to warm up before cooking.
02 - In a large bowl, combine cauliflower florets with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper; toss until evenly coated.
03 - Arrange the seasoned cauliflower in a single layer in the air fryer basket. Cook for 15 to 18 minutes, shaking the basket halfway through, until golden and crisp.
04 - In a large bowl or platter, arrange mixed greens, cherry tomatoes, red onion, parsley, and pumpkin seeds.
05 - In a bowl, whisk tahini, lemon juice, water, minced garlic, salt, and maple syrup until smooth. Adjust consistency by adding water, one teaspoon at a time, as needed.
06 - Place the crispy cauliflower on top of the salad greens. Drizzle generously with tahini sauce.
07 - Garnish with additional parsley or seeds if desired and serve immediately.

# Expert Hints:

01 -
  • The contrast between crispy cauliflower and soft greens actually keeps you interested through the whole bowl.
  • Tahini sauce does the heavy lifting on flavor, so you're not fighting bland vegetables.
  • It works equally well as a light lunch or a side that doesn't need apologies.
  • Everything comes together in 40 minutes without making your kitchen smell like a fried food truck.
02 -
  • Shake the air fryer basket halfway through—cauliflower that sits still on one side will steam instead of crisp.
  • Tahini sauce breaks if you add lemon juice without whisking, so mix those two first and be patient with the initial lumpy stage.
  • This salad is best eaten right away; the crispy florets soften over time, which isn't bad but defeats the whole point.
03 -
  • Make the tahini sauce the night before and store it in the fridge; it actually gets creamier as it sits.
  • If you don't have an air fryer, roast cauliflower at 425°F for 20 to 25 minutes, stirring halfway, until the edges brown and crisp.
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