Warm Roasted Carrot and Cauliflower Salad with Zesty Tahini

There’s a particular kind of salad that belongs to the cooler months. Not a compromise between seasons, something that actually wants to be eaten when the days are shorter and the oven feels like a reasonable thing to turn on.

This is that salad.

Cauliflower and carrots roast until golden and caramelised, their natural sweetness concentrating with every minute in the oven. The raisins go in towards the end, a step worth not skipping. They plump up in the heat and add little bursts of sweetness that balance the earthiness of the spices in a way that feels considered rather than accidental.

The tahini sauce brings everything together. Made with lemon juice, garlic and a pinch of sumac for tang, it’s poured generously over the warm vegetables and settles into every corner. Fresh mint and a scattering of chilli flakes to finish.

Serve it warm which is how I prefer it or leave it to come to room temperature if you’re taking it somewhere. It holds well either way and works just as comfortably on a weeknight table as it does at the centre of something more relaxed and shared.

The kind of salad that makes you wonder why you ever ate anything cold in winter.

Why You’ll Love This Recipe

• Perfect for the Changing Weather: As we move into autumn, this dish is an ideal transition – warm and comforting yet still light and refreshing. It’s the perfect middle ground between summer salads and winter soups.
• Packed with Middle Eastern Flavours: The combination of earthy cumin, coriander, thyme, and a zesty tahini sauce brings the vibrant flavours of the Middle East right into your kitchen. The hint of sumac and sweetness from the raisins adds a unique twist that keeps every bite interesting.
• Healthy and Nutritious: Loaded with fibre and vitamins from the roasted vegetables, plus healthy fats from the tahini, this dish is as nourishing as it is delicious. It’s a wholesome meal you can feel good about eating.
• Quick and Easy to Make: With minimal prep and straightforward ingredients, you can have this flavour-packed dish on the table in no time. Perfect for busy weeknights or when you need something impressive with little effort.

With its balance of flavours and ease of preparation, this roasted cauliflower and carrot salad is sure to become a go-to in your autumn repertoire.

Ingredients You’ll need

Here’s a closer look at what goes into making this vibrant roasted cauliflower and carrot dish, highlighting the ingredients that bring it to life:

For the Roasted Veggies:

• Carrots & Cauliflower: The stars of the dish, these humble veggies turn golden and sweet when roasted.
• Garlic: Sliced thinly and roasted alongside the vegetables for extra flavour.
• Olive Oil: Helps everything crisp up beautifully and adds richness.
• Coriander Seeds & Cumin Seeds: Toasted while roasting, these spices add warm, earthy flavours.
• Dried Thyme & Dried Mint: These herbs bring subtle depth and a touch of freshness to the roasted veggies.
• Aleppo Chilli Flakes: For a mild, fruity heat that doesn’t overpower but enhances.
• Salt & Sumac: Essential for seasoning, with sumac adding a tangy brightness.
• Black Raisins: Plumped up during roasting, they offer bursts of sweetness that complement the spices perfectly.

The Lemon Tahini Sauce:

• Tahini: Adds creaminess and a rich, nutty flavour.
• Greek-Style Yoghurt: For a bit of tang and extra creaminess.
• Lemon Juice: Brightens up the sauce with a fresh citrus kick.
• Water & Honey: To balance the flavours and adjust the consistency.
• Salt: To enhance and balance the flavours of the sauce.

For Garnish:

• Ground Raw Pistachios: Add a delightful crunch and nuttiness.
• Chopped Cilantro: A fresh, herbaceous garnish that ties the dish together.

Each ingredient plays its part in building a dish that’s hearty, healthy, and bursting with the rich flavours of the Middle East.

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How to Make Zesty Cauliflower Salad:

1. Make the Tahini Sauce:

Start by whisking together all the ingredients for the tahini sauce – tahini, Greek-style yoghurt, lemon juice, water, honey, and salt. Keep whisking until the mixture smooths out into a creamy, salad dressing-like consistency.

2. Roast the Veggies:

• Preheat the oven to 220ºC (425°F)
• Arrange the carrots, cauliflower, and sliced garlic on a large sheet pan.
• In a small bowl, mix olive oil with roughly ground coriander seeds, cumin seeds, dried thyme, dried mint, Aleppo chilli flakes, sumac and salt. Pour this spiced oil over the vegetables, then use your hands to toss everything until the veggies are well-coated. Make sure to spread them out into an even layer so they roast evenly.
• Set the raisins aside for now – you’ll add them later.

Roast the vegetables for 15 to 20 minutes, or until the cauliflower starts to develop a slight char and the carrots are tender. In the last 2 to 3 minutes of roasting, sprinkle the raisins over the vegetables so they have a chance to plump up without burning.

3. Assemble and Serve:

• Start by spreading 2-3 tablespoons of the tahini sauce at the bottom of your serving bowl or platter. This adds a lovely base of flavour for the roasted vegetables.
• Place the roasted carrots and cauliflower on top of the tahini sauce base.
• Drizzle the veggies with the remaining tahini sauce.
• Finally, sprinkle generously with chopped pistachios, fresh parsley, coriander, and dill leaves to garnish, adding a fresh and vibrant finish.

Serve immediately and enjoy the beautiful blend of warm, roasted vegetables, tangy tahini, and fresh herbs. Perfect for cosy autumn meals!

Helpful Tips and Tricks

1. Even Roasting: Make sure to cut the carrots and cauliflower into similar sizes so they roast evenly. You want everything to be done at the same time without any pieces burning or undercooking.
2. Don’t Overcrowd the Pan: Spread the veggies out in a single layer on the baking sheet. Overcrowding will lead to steaming instead of roasting, which prevents that delicious caramelisation.
3. Plump Raisins: Add the raisins toward the end of roasting (in the last 2–3 minutes) so they plump up without burning. They’ll soak up the flavours and provide sweet bursts that balance the spices.
4. Adjust Spice Levels: Aleppo chilli flakes offer a mild heat, but feel free to adjust the amount depending on your preference or swap for regular chilli flakes if you like more heat.
5. Storing Extra Sauce: The extra tahini sauce can be stored in an airtight container in the fridge for up to a week. It’s versatile and can be used on other roasted veggies, salads, or as a dip.

If you make this recipe I’d love to hear how it turned out. Leave a comment below and let me know. It genuinely makes a difference to know what’s working and what isn’t, and I read every single one. You can also find me on Pinterest, Instagram and Facebook where I share new recipes, behind the scenes and whatever else is happening in the kitchen at Poetry of Spices.

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Roasted Carrot and Cauliflower Salad with Tahini Sauce

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 4 voted )

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Ingredients

For the Roasted Veggies:

• 500g carrots, cut on the bias into thick slices
• 500g cauliflower, cut into florets
• 3 cloves garlic, thinly sliced
• 2 tbsp extra virgin olive oil
• ½ tbsp coarsely ground coriander seeds
• 1 tsp coarsely ground cumin seeds
• 1 tsp dried thyme leaves
• 1 tsp dried mint leaves
• 1 tsp sumac
• 1 tsp Aleppo chilli flakes
• ½ tsp paprika
•  ¾ tsp salt (or to taste)
• 1/4 cup raisins

Tahini Sauce:

• ¼ cup tahini
• 2 tbsp Greek-style yoghurt
• 3 tbsp lemon juice
• 1 tsp honey
• 3 tbsp water
• ¼ tsp salt (or to taste)

For Garnish:

• 2 tbsp chopped raw pistachios
• ¼ cup chopped mixed herbs (parsley, coriander, and dill)

method

1. Make the Tahini Sauce:

   Whisk the tahini, Greek-style yoghurt, lemon juice, honey, water, and salt together until it forms a smooth, creamy sauce. (¼ cup Tahini, 2 tbsp Greek-style yoghurt, 3 tbsp lemon juice, 1 tsp honey, 3 tbsp water , ½ tsp salt)

2. Roast the Veggies:Preheat the oven to 220°C. Arrange the carrots, cauliflower, and garlic on a large sheet pan. In a small bowl, mix the olive oil with the coarsely ground coriander seeds, thyme, mint, Aleppo chilli flakes, and salt. Pour the spiced oil mixture over the vegetables and toss everything with your hands until evenly coated. Spread the veggies into a single layer. Set the raisins aside for now.  (2 tbsp olive oil, ½ tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp dried thyme leaves, 1 tsp dried mint, 1 tsp sumac, 1 tsp Aleppo chilli flakes, ½ tsp paprika,  ¾ tsp salt)

3. Roast:
   Roast the veggies for 20- 25 minutes, or until the cauliflower starts to char and the carrots are tender. In the last 2 to 3 minutes of roasting, sprinkle the raisins and half of the mixed herbs over the vegetables. Let the raisins plump up slightly without burning. ( ¼ cup raisins, 1.5 tbsp chopped mixed herbs)

4. Assemble and Serve:
   Spread 2-3 tablespoons of the tahini sauce at the bottom of your serving bowl or platter. Place the roasted veggies on top of the sauce. Drizzle with the remaining tahini sauce, and sprinkle with ground pistachios and the chopped herbs (parsley, coriander, and dill) to garnish. Serve immediately and enjoy!  ( ½ cup tahini Sauce, 2 tbsp pistachios, 1.5 tbsp chopped mixed herbs)

Did You Make This Recipe?

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