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Overhead view of cauliflower feta salad with pomegranate, parsley, lemons, and tahini dressing

Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta Cheese

Stop hiding cauliflower in your smoothies and let it act as the star with this Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta with Tahini Dressing. 
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Course: Side Dish
Cuisine: American, Eclectic, Mediterranean, Middle Eastern
Keyword: Cauliflower Salads, Healthy Salads, Superfood Salad
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 servings
Author: Sues


  • 1 head cauliflower, cut into small florets
  • ¼ cup olive oil
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 lemon, thinly sliced
  • cup pomegranate arils
  • ¼ cup crumbled feta cheese
  • 3 Tbsp pine nuts, lightly toasted
  • 3 Tbsp chopped parsley

Tahini Dressing

  • ¼ cup tahini
  • 3 Tbsp freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • ¼ tsp salt
  • 2-4 Tbsp warm water


  • Pre-heat oven to 425 degrees and line two baking sheets with foil.
  • In a large bowl, toss together cauliflower florets, olive oil, chili powder, garlic powder, salt, and pepper.
  • Spread cauliflower in a single layer on a baking sheet. Place sliced lemons in a single layer on the second baking sheet.
  • Bake cauliflower for 25-30 minutes, tossing it once halfway through the cooking time, until it's turning golden. Bake lemons 18-24 minutes, flipping after 12 minutes, until they are nice and caramelized.
  • Remove from oven and let cool slightly before arranging cauliflower on a platter and topping with pomegranate arils, crumbled feta cheese, pine nuts, and chopped parsley. Top with roasted lemons and drizzle tahini dressing over the salad.

Tahini Dressing

  • In a medium bowl, whisk together tahini, lemon juice, minced garlic, and salt. Whisk in 2 Tbsp water. If dressing is too thick, continue whisking in water, 1 Tbsp at a time until you reach desired consistency.
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