Print

Roasted Cauliflower and Potato Salad with Tarragon Tahini Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 72 reviews

A vibrant and hearty Roasted Cauliflower and Potato Salad enhanced with a flavorful tarragon tahini dressing. Roasted baby potatoes and cauliflower florets are tossed with a spiced olive oil blend and topped with fresh arugula and a creamy, tangy tahini dressing infused with fresh tarragon and garlic. Perfect as a wholesome side or a light main course.

Ingredients

Vegetables

  • 1 small head cauliflower, cut into florets (about 6 cups)
  • 1.5 lbs baby potatoes, quartered (no need to peel)
  • 2 handfuls arugula

Seasonings and Spices

  • 3/4 tsp kosher salt
  • 3/4 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp cracked black pepper
  • 1/4 tsp kosher salt (for dressing)
  • 1/4 tsp black pepper (for dressing)
  • 1/2 tsp granulated sugar

Other Ingredients

  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp tahini, well-stirred
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp finely chopped fresh tarragon
  • 1 tsp minced garlic
  • 2 Tbsp water (to thin dressing)

Instructions

  1. Roast Veggies: Preheat the oven to 425ºF. Arrange the quartered baby potatoes and cauliflower florets on a large rimmed baking sheet. If the veggies are overcrowded, split them onto two baking sheets to ensure even roasting. Drizzle with extra-virgin olive oil and season with kosher salt, ground coriander, ground cumin, and cracked black pepper. Toss well to coat all pieces evenly. Roast in the oven for 30 to 40 minutes, stirring once halfway through, until the vegetables are tender and have a light char.
  2. Prepare Tarragon-Tahini Dressing: In a small bowl, combine tahini, fresh lemon juice, finely chopped fresh tarragon, minced garlic, granulated sugar, kosher salt, and black pepper. Stir until blended. Gradually whisk in 2 tablespoons of water to thin the dressing to your desired consistency, creating a creamy and flavorful sauce.
  3. Assemble Salad: Transfer the roasted cauliflower and potatoes onto a serving platter. Spoon half of the tarragon-tahini dressing over the warm vegetables and gently toss to coat them thoroughly. Add the arugula, then drizzle with the remaining dressing. Finish by sprinkling extra cracked black pepper to taste. Serve the salad immediately for optimal freshness and texture.

Notes

  • If your baking sheet is small, divide the vegetables between two sheets to avoid overcrowding and ensure proper roasting.
  • Use fresh tarragon for the best flavor in the dressing; dried tarragon will alter the taste significantly.
  • This salad is best served warm or at room temperature to enjoy the full depth of flavors.
  • Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently before serving.
  • If you prefer a thinner dressing, adjust the water quantity accordingly.

Find it online: https://justsosavory.com/roasted-cauliflower-and-potato-salad-with-tarragon-tahini-recipe/