Tri-Colored Roasted Cauliflower Salad

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6-8 servings


Quick and colorful 1-pan cauliflower side roasted to perfection with simple seasonings and herbs. Enjoy as a quick side or add protein for a cozy entrée.



  • 3 small heads of cauliflower, any color, washed and broken into florets
  • 1 TBSP Thrive®Algae Oil
  • Himalayan sea salt, to taste
  • black pepper, to taste
  • handful of cilantro, stems removed and roughly chopped


  • 1/4 cup runny tahini
  • 24 TBSP lemon juice
  • 1/4 cup filtered water
  • pinch of Himalayan sea salt
  • pinch of black pepper


  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Add cauliflower florets to the pan and spread out so the florets aren’t overlapping too much (this may require you to use two baking sheets).
  3. Drizzle with Thrive® Algae Oil and season with Himalayan sea salt and black pepper. Lightly toss to coat, then bake for 25- 30 minutes, until cauliflower is lightly browned and fork tender, but not mushy.
  4. Remove from the oven and allow to cool slightly, then transfer to a large bowl and toss with fresh cilantro and a big squeeze of lemon.
  5. To make the lemon tahini, whisk together the tahini, lemon juice, water, Himalayan sea salt, and black pepper with a fork until smooth. Add more water as needed in 1 Tablespoon increments to reach desired consistency.
  6. Serve the roasted cauliflower salad with a drizzle of lemon tahini before serving. Serve warm or chilled.
  7. Store leftover cauliflower salad in the fridge for 3-5 days. Lemon tahini dressing keeps in the fridge for up to one week.

  • Category: Entree, Side
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Oil Free-Option