Roast-y tahini cauliflower salad + pomegranate

Last time I was in Toronto was for Christmas, and I remember being utterly horrified upon discovering that ONE (1) head of cauliflower cost EIGHT DOLLARS. And then, things started to get pretty patchy in Holland too… three euros… four euro fifty… It was a constant battle between my roasted cauliflower addiction and my principles. So when I dared to take a peak at the cauliflower at the grocery store the other day, and I saw that it was down to TWO… well, it was a cause for celebration!

(Why do I always get weird about cauliflower?)

And what could look more festive than this tahini cauliflower salad?! Roasted cauli + tahini + pomegranate + parsley + barley. It’s crunchy, nutty, bitter, and sweet, and given my love for it, it’s about time I shared it with you guys.

roast-y tahini cauliflower salad with pomegranate, lemon & parsley

I’m keeping this post super short & sweet because as I write this I’m on holiday in Toronto, sitting in my favourite room at my parent’s place. It’s my favourite because we always have our breakfast and coffee together here, and two enormous floor-to-ceiling windows give us a great view on the jungle that is our backyard… (My dad is a naturalist and he loves to let things grow and observe their natural patterns 😛 ) We just spent a great morning with family out at the Evergreen Brick Works market and I am feeling happy as a clam! Had delicious vegan nachos (among other things) that I’ll have to try to recreate at home when I’m back in my kitchen… nom nom nom.

roast-y tahini cauliflower salad with pomegranate, lemon & parsley

ANYWAY. If you like roasted cauliflower, then I think you’ll love this! As always, you should tweak the recipe to suit your own preferences. For instance, I’ve made this with almonds in the past and I personally find that they get lost in the tahini, but Pieter really likes it. I also think raisins would be good in here, but I need to be in a very specific mood to enjoy raisins so I’ve left them out. Both things to consider!

Roast-y tahini cauliflower salad + pomegranate

Total Time: 35 minutes

Yield: 2 servings

Roast-y tahini cauliflower salad + pomegranate


1/2 large cauliflower, cut into bite-sized florets
2 portions dry pearl barley
big handful of flat-leaf parsley, roughly chopped
seeds from half a pomegranate
olive oil, for roasting
salt for seasoning
For the tahini dressing
1/4 cup tahini
3 tbsp lemon juice (about 1 lemon)
1/4 cup water


1. Preheat the oven to 225 C/435 F and get a pan of salted water (1 - 1.5L) to boil.
2. In a medium-sized bowl, toss the cauliflower florets in about 2 tbsp of the olive oil and a pinch of salt. Then lay the florets evenly on a baking sheet and pop into the oven until golden, about 20-25 minutes.
3. Boil the barley according to your package instructions, or until al dente - about 8-10 minutes*. Drain well and pop into a salad bowl.
4. Combine all ingredients for the tahini dressing. Depending on the consistency you want (i.e. if you want a running dressing), you may need to add a bit more water.
5. Once the cauliflower is ready, remove from the oven and add to the salad bowl. Toss in the parsley, then add salt to taste.
6. Scoop up into bowls, then sprinkle over the pomegranate seeds and add a big ol' drizzle of tahini sauce. Enjoy!


*The kind you can buy at my grocery store cooks this quickly, but I found that trying to cook barley here (in Toronto) took WAY longer, so do check your instructions!