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Roasted Cauliflower and Potato Salad with Tarragon Tahini

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.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5 servings
Calories 230kcal


  • 1 small head cauliflower chopped (about 6 cups)
  • 4 cups quartered baby potatoes
  • 3 Tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt divided
  • 3/4 tsp. freshly ground black pepper divided
  • 1 tsp. ground coriander
  • 1/2 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
  • 1/2 tsp. sugar
  • 2 cups arugula


  • Preheat oven to 425°F. Coat two baking sheets with cooking spray.
  • Place cauliflower, potatoes, oil, 3/4 tsp. of the salt, 1/2 tsp. of the black pepper, coriander, and cumin in a large bowl; toss to combine. Spread mixture evenly on baking sheets, avoiding any overlap. Bake for 30 to 40 minutes, tossing once halfway through, until tender. Let cool for 10 minutes. Transfer to a bowl.
  • Combine tahini, lemon juice, and water in a small bowl; whisk to combine. Add tarragon, sugar, vinegar, garlic, remaining 1/4 tsp. salt and black pepper; stir to combine. Pour tahini sauce over potato mixture; toss to combine. Add arugula; gently toss to combine.


Serving: 1g | Calories: 230kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 433mg | Fiber: 5g | Sugar: 4g