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Roasted Cauliflower and Potato Salad with Tarragon-Tahini Dressing
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5 from 7 votes

Roasted Cauliflower and Potato Salad with Tarragon Tahini

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Salad/Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 5 servings

Equipment

  • Large rimmed baking sheet
  • Mixing bowls

Ingredients

  • 1 small head cauliflower, cut into florets (about 6 cups)
  • 1.5 lbs baby potatoes, quartered (no need to peel)
  • 3 Tbsp. extra-virgin olive oil
  • 3/4 tsp. kosher salt
  • 3/4 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. cracked black pepper
  • 2 handfuls arugula

Tarragon-Tahini Dressing

  • 3 Tbsp. tahini, well-stirred
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. finely chopped fresh tarragon
  • 1 tsp. minced garlic
  • 1/2 tsp. granulated sugar
  • 1/4 tsp. each kosher salt and black pepper
  • 2 Tbsp. water

Instructions

  • Roast Veggies:
    Preheat oven to 425ºF.
    Place potatoes and cauliflower on a large rimmed baking sheet. *Note: if there is any overlap or veggies are too crowded, divide between two baking sheets.
    Drizzle with olive oil and sprinkle with salt, coriander, cumin, and black pepper; toss well to evenly distribute spices.
    Roast for 30 to 40 minutes, tossing once halfway through, until tender and lightly charred.
  • Prepare Tarragon-Tahini Dressing:
    In a small bowl, combine tahini, lemon juice, tarragon, garlic, sugar, salt and black pepper; stir to combine. Whisk in 2 Tbsp. water to slightly thin out dressing.
  • Assemble Salad:
    Arrange cauliflower and potatoes on a serving platter. Spoon half of dressing overtop and gently toss to combine. Stir in arugula, and finish with remaining dressing and extra cracked black pepper. Serve immediately.

Notes

  • Make-Ahead: Prepare the Tarragon-Tahini Dressing up to 3 days ahead. Refrigerate in an airtight jar or container.
  • Store: Refrigerate leftover potato salad for 2 days. The arugula will wilt, and the potatoes will soak up a fair amount of the dressing. I like to toss in some fresh arugula and a good drizzle of olive oil right before eating. 

Nutrition

Serving: 1cup | Calories: 235kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 525mg | Fiber: 6g | Sugar: 4g