Pin it This Spicy Roasted Cauliflower and Peach Salad with Tahini Drizzle is the ideal blend of smoky heat and sweet summertime flavors. Roasting turns cauliflower perfectly golden and crispy while juicy peaches balance out the spice. All of this comes together under a creamy tahini sauce that ties each bite together. Whether you are looking for a show-stopping side or a light vegan main this recipe delivers big flavor with simple steps.
I fell for this salad the first time I tried it at a backyard barbecue and now I find myself craving it every summer especially when peaches are at their juiciest.
Ingredients
- Cauliflower Florets: toss with oil and roast until the edges crisp for irresistible texture and nutty flavor use a heavy baking tray for best results
- Peaches: provide juicy sweetness to balance heat from the cauliflower choose fruit that yields just slightly when gently pressed for best flavor
- Olive Oil: coats the cauliflower helping it roast evenly and develop deep golden edges use extra virgin for richer taste
- Smoked Paprika: imparts gentle smoky flavor choose a Spanish variety if possible for authenticity
- Cayenne Pepper: adds gentle heat adjust to taste for your spice preference
- Sea Salt and Black Pepper: enhance every ingredient’s taste always choose flaky or kosher salt for best results
- Tahini: creates the base for a creamy dairy free drizzle select a jar with smooth pourable consistency
- Lemon Juice: brightens and brings cohesion to the tahini sauce fresh is best for brightness
- Fresh Herbs such as cilantro and mint for garnish: add color and an herbal lift look for vibrant leaves without wilt
Instructions
- Prep the Cauliflower and Peaches:
- Cut a medium head of cauliflower into evenly sized florets for even roasting. Slice peaches into thick wedges and set aside to keep them juicy and fresh.
- Spice and Roast the Cauliflower:
- Preheat oven to four hundred twenty five degrees Fahrenheit. Toss cauliflower florets generously with olive oil smoked paprika cayenne salt and pepper. Spread them in a single layer on a heavy sheet pan for maximum crisping. Roast for twenty five minutes flipping halfway until deeply golden and charred at the edges.
- Make the Tahini Drizzle:
- In a bowl whisk together tahini lemon juice a splash of water salt and pepper until the sauce is creamy and flows easily from a spoon. Taste and adjust seasoning adding more lemon or a pinch of cayenne if you like extra zing.
- Assemble the Salad:
- Arrange warm roasted cauliflower and peach slices on a large platter. Drizzle generously with tahini sauce while everything is still warm to help the flavors meld.
- Garnish and Serve:
- Scatter freshly torn herbs like mint and cilantro over the salad just before serving. For extra flair add a final sprinkle of smoked paprika or a squeeze of lemon juice.
Pin it Cauliflower is one of my favorite vegetables to roast since it soaks up any seasoning beautifully and gets those irresistible crispy bits. My youngest once helped me toss the hot florets and now insists we use extra smoked paprika every time. It is a recipe that brings my family around the table in record time.
Storage Tips
Leftover salad keeps well in an airtight container in the fridge for up to two days. For best texture store the tahini sauce separately and drizzle before eating. Cold leftovers are actually fantastic as part of a lunch bowl with grains or beans.
Ingredient Substitutions
If peaches are out of season try nectarines or ripe mango. Broccoli works for cauliflower in a pinch though the flavor will shift a bit. Almond butter can be swapped for tahini if you are allergic to sesame seeds but add a touch more lemon juice for balance.
Serving Suggestions
This is a great barbecue side but also stands alone as a light lunch. I often pile it onto arugula or baby spinach to bulk it up. Sprinkle over toasted nuts or seeds for added crunch.
Cultural and Seasonal Notes
Peach and cauliflower salads are inspired by summer produce markets along the Mediterranean where sweet fruit often meets savory vegetables at the table. This dish truly shines in mid to late summer when peaches are at peak ripeness.
Pin it Try this salad for your next summer gathering. The blend of flavors and textures makes every bite memorable.
Recipe FAQs
- → How do you roast cauliflower for this salad?
Toss cauliflower florets with olive oil and spices, then roast at 425°F until golden and tender.
- → Can I use canned peaches instead of fresh?
Fresh peaches add best texture and flavor, but well-drained canned peaches work in a pinch.
- → What type of greens work well in this salad?
Mixed baby greens, arugula, or spinach provide a crisp base and complement the other flavors.
- → How is the tahini drizzle prepared?
Blend tahini with lemon juice, garlic, water, and a pinch of salt until smooth and pourable.
- → Can this salad be served warm or cold?
The salad is delicious warm or chilled—serve right after roasting or refrigerate before serving.
- → Are there other fruits that pair well with cauliflower?
Try roasted grapes, pears, or apples for a similar sweet contrast to the spicy cauliflower.