Baked Cauliflower Salad with Feta and Dates
This baked cauliflower salad with feta and dates combines deeply roasted cauliflower, creamy tahini dressing, salty feta, sweet Medjool dates, and fresh herbs into a bold Mediterranean-inspired dish that feels comforting, vibrant, and surprisingly satisfying.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing bowl
- Whisk
- Knife
Ingredients
Roasted Cauliflower
- 1 large cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Tahini Herb Dressing
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 small garlic clove grated
- 2-4 tablespoons warm water adjust for consistency
- 1 pinch salt
Salad Topping
- 1/2 cup feta cheese crumbled
- 4 Medjool dates chopped
- 2 tablespoons fresh parsley chopped
- 2 tablespoons fresh mint chopped
- 1/4 cup pistachios toasted and chopped
- 1 pinch chili flakes optional
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Trim the outer leaves from the cauliflower while keeping the head intact. Pat dry thoroughly to encourage crisp roasting.
- Rub the cauliflower with olive oil, kosher salt, smoked paprika, black pepper, and cumin until fully coated.
- Place the cauliflower on the prepared baking sheet and roast for 45 minutes, flipping halfway through, until deeply golden and fork tender.
- If the top browns too quickly, loosely tent with foil while continuing to roast.
- Meanwhile, whisk together tahini, lemon juice, olive oil, grated garlic, and salt in a bowl.
- Slowly whisk in warm water until the dressing becomes smooth, creamy, and pourable.
- Spread the tahini dressing onto a serving platter.
- Place the roasted cauliflower on top and scatter with feta cheese, chopped dates, parsley, mint, and toasted pistachios.
- Finish with chili flakes and an extra drizzle of olive oil if desired. Serve warm or at room temperature.
Notes
For extra protein, add crispy chickpeas, grilled chicken, roasted tofu, lentils, or salmon. Smaller cauliflower heads roast more evenly and develop better caramelization. If your dates feel dry, soak them in warm water for 5 minutes before chopping. To keep the salad crunchy for meal prep, store herbs and pistachios separately until serving.