Save to Pins I discovered this salad on a Tuesday afternoon when my air fryer was gathering dust and I had half a cauliflower staring at me from the crisper drawer. Instead of the usual roasted vegetable routine, something clicked—what if I made it crispy, golden, almost snack-like, then piled it onto greens with a tahini sauce that tasted like it came from a Middle Eastern restaurant? The first time I made it, the whole kitchen smelled like cumin and toasted sesame, and I realized I'd stumbled onto something that felt both indulgent and genuinely good for you.
My neighbor Sarah came over for a quick lunch and skeptically eyed the leafy bowl I was preparing until I handed her a forkful of that crispy cauliflower with the tahini drizzle. Her face changed instantly—that moment when someone realizes salad can actually be exciting. Now she texts me asking if I'm making it on weekends because apparently it's become her go-to lunch.
Ingredients
- Cauliflower florets (1 large head): Cut them into consistent, bite-size pieces so they cook evenly and get that crucial crispy exterior.
- Olive oil (2 tbsp): This is what creates the golden, crunchy coating, so don't skip it or reduce it too much.
- Smoked paprika (1 tsp): Brings a subtle smokiness that makes people ask what secret ingredient you used.
- Ground cumin (1/2 tsp): The backbone of the flavor profile—it whispers rather than shouts.
- Garlic powder (1/2 tsp): Better than fresh here because it seasons evenly across every floret.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Season generously; the crispy surface needs proper seasoning to shine.
- Mixed salad greens (6 cups): Use whatever you have—arugula, spinach, romaine, or a mix gives the best texture.
- Cherry tomatoes (1 cup, halved): They add sweetness and brightness that balances the richness of the tahini.
- Red onion (1/2, thinly sliced): A little sharp, a little sweet, and it keeps the salad from feeling heavy.
- Fresh parsley (1/4 cup, chopped): The final flourish that makes everything taste fresher and more alive.
- Toasted pumpkin seeds (2 tbsp, optional): Optional but recommended—they add another layer of crunch and earthiness.
- Tahini (1/3 cup): The heart of the dressing; it needs to be fresh because rancid tahini will ruin everything.
- Lemon juice (3 tbsp): This is what keeps the tahini from being too heavy—it brightens the whole sauce.
- Water (2 tbsp, plus more as needed): Essential for getting the tahini to the right creamy consistency; start here and adjust to taste.
- Garlic clove (1 small, minced): Raw garlic gives the sauce a slight bite that wakes up your palate.
- Maple syrup or honey (1 tsp, optional): Just a touch to round out the flavors and balance the lemon's acidity.
Instructions
- Get your air fryer ready:
- Preheat it to 400°F. This temperature is the sweet spot—hot enough for serious crispiness without burning the spices.
- Coat the cauliflower:
- Toss your florets in a large bowl with olive oil, paprika, cumin, garlic powder, salt, and pepper until every piece is evenly covered. This step matters more than you'd think.
- Air fry until golden:
- Spread the cauliflower in a single layer in the air fryer basket and cook for 15–18 minutes, shaking the basket about halfway through so everything crisps evenly. You're looking for deep golden brown edges.
- Prepare the salad base:
- While the cauliflower cooks, arrange your mixed greens, halved cherry tomatoes, thinly sliced red onion, fresh parsley, and pumpkin seeds on a large platter or in a bowl. This is your blank canvas.
- Make the tahini sauce:
- Whisk together the tahini, lemon juice, water, minced garlic, and salt in a bowl until smooth. If it's too thick, add water one teaspoon at a time—you want it pourable but still creamy. Taste it and add a touch of maple syrup if it needs sweetness.
- Assemble and finish:
- Once the cauliflower emerges from the air fryer, pile it right on top of your salad greens. Drizzle generously with that tahini sauce, then serve immediately while the cauliflower is still warm and crispy.
Save to Pins There's something about serving a salad that people actually get excited about. It changes the whole energy of the meal—nobody's pushing vegetables around their plate out of obligation. This dish became my answer to the question I used to dread: what's for dinner?
Why Air Frying Changes Everything
The air fryer does something that regular roasting takes twice as long to achieve: it circulates hot air so intensely that the cauliflower exterior gets golden and crispy while the inside stays tender and almost creamy. It's not magic, it's just convection at its most enthusiastic. The spices stick to the surface instead of falling off or scorching, and you use way less oil than you would with traditional frying.
The Tahini Sauce Is Everything
I used to think tahini was this exotic, fussy ingredient until I realized it's just sesame butter that deserves more lemon juice and water than you'd think. The sauce is where this salad gets its personality—creamy, slightly nutty, bright with lemon, with just enough garlic to keep things interesting. It's good enough to drizzle on almost anything.
Making It Your Own
This salad is a template, not a rulebook. I've made it with crumbled feta for richness, added roasted chickpeas for extra protein, and once swapped the pumpkin seeds for toasted almonds when that's all I had. The core—crispy cauliflower plus tahini sauce—stays solid, but everything else is negotiable.
- If you want more texture, add roasted chickpeas or toasted breadcrumbs.
- Swap any seeds or nuts you have on hand, or skip them entirely if that's your preference.
- For non-vegan versions, crumbled feta or warm grilled halloumi brings an entirely different character to the plate.
Save to Pins This salad has quietly become the dish I make when I want to feel both nourished and satisfied, when I want something that tastes restaurant-quality but came together in my own kitchen. That's the kind of recipe worth keeping close.
Questions & Answers
- → How do you achieve the cauliflower's crispiness?
Coating the cauliflower with olive oil and spices before air-frying at high heat ensures a golden, crispy texture without excess oil.
- → Can the tahini sauce be adjusted for different flavors?
Yes, adding maple syrup or honey balances the tahini's earthiness, while extra lemon juice brightens the dressing as desired.
- → What greens work best in this dish?
Mixed greens like arugula, spinach, and romaine complement the roasted cauliflower's flavors and add refreshing crispness.
- → Are there alternative toppings to pumpkin seeds?
Toasted almonds or sunflower seeds make great crunchy substitutes, offering variety and texture.
- → How can this dish suit non-vegan preferences?
Adding feta cheese or grilled halloumi provides a savory, creamy element suitable for non-vegan diets.