Roasted Cauliflower and Potato Salad with Tarragon Tahini
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
Roasted cauliflower and potato salad with tarragon tahini and arugula: A vibrant, herbaceous side dish or entree for all of your weeknight (or weekend!) salad needs.
  • 1 small head cauliflower, chopped (about 6 cups)
  • 4 cups quartered baby potatoes
  • 2 Tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper, divided
  • 1 tsp. ground coriander
  • ½ tsp. ground cumin
  • 2 Tbsp. tahini (sesame seed paste)
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. water
  • 2 tsp. freshly chopped tarragon
  • 1 tsp. white wine vinegar
  • 1 tsp. minced garlic
  • ½ tsp. sugar
  • 2 cups arugula
  1. Preheat oven to 425°F. Coat two baking sheets with cooking spray.
  2. Place cauliflower, potatoes, oil, ¾ tsp. of the salt, ¼ tsp. of the black pepper, coriander, and cumin in a large bowl; toss to combine. Spread mixture evenly on baking sheets. Bake for 30 minutes, tossing once halfway through. Let cool for 15 minutes. Transfer to a bowl.
  3. Combine tahini, lemon juice, and water in a small bowl; whisk to combine. Add tarragon, sugar, vinegar, garlic, remaining ¼ tsp. salt and black pepper; stir to combine. Pour tahini sauce over potato mixture; toss to combine. Add arugula; gently toss to combine.
Nutrition Information
Serving size: ⅕th of recipe Calories: 230 Fat: 9 gm Saturated fat: 1 gm Carbohydrates: 34 gm Sugar: 4 gm Sodium: 433 mg Fiber: 5 gm Protein: 6 gm
Recipe by Dishing Out Health at