Save There's something magical about the moment cauliflower hits a hot air fryer basket—that sizzle that sounds like tiny applause. I discovered this salad on a random Tuesday when I had half a head of cauliflower sitting in my crisper drawer and absolutely no meal plan. The tahini dressing came together while I waited, and when I tasted that first crispy floret coated in creamy, lemony sauce over cool greens, I knew I'd stumbled onto something I'd make again and again.
I made this for my sister last month when she mentioned being tired of boring work lunches. She came back the next week asking for the recipe, which was the highest compliment she could pay—she's not usually one to ask for seconds, let alone thirds. Now I make double batches knowing there won't be leftovers.
Ingredients
- Cauliflower florets: Cut them all about the same size so they cook evenly; smaller pieces get crispier at the edges, which is exactly what you want.
- Olive oil: Don't skip it or try to use cooking spray—the oil is what creates that golden, crispy exterior.
- Smoked paprika, cumin, garlic powder: These three are non-negotiable; they're what makes the cauliflower taste like something special rather than plain roasted vegetables.
- Mixed greens: Use whatever you like—I prefer arugula for a peppery bite, but spinach works beautifully too.
- Tahini: This is sesame paste, and it's the soul of the dressing; get the kind without added sugar.
- Lemon juice: Fresh lemon is essential; bottled won't have the brightness this needs.
- Pumpkin seeds: Toasted seeds add crunch and keep the whole thing from feeling too soft; they're optional but honestly, don't skip them.
Instructions
- Warm up your air fryer:
- Set it to 400°F and let it preheat for a few minutes—this matters more than you'd think for getting that crispy exterior.
- Coat the cauliflower:
- Toss the florets in a bowl with olive oil and all the spices until every piece is glossy and evenly seasoned. Don't rush this step; uneven coating leads to uneven crisping.
- Air fry with patience:
- Spread the cauliflower in a single layer in your basket—don't crowd it—and air fry for 15 to 18 minutes. About halfway through, shake the basket so the florets cook evenly on all sides and get that golden-brown finish.
- Build your salad base:
- While the cauliflower cooks, spread your greens on a plate or bowl, then scatter the tomatoes, red onion, and parsley across them. This way, everything's ready the moment the cauliflower comes out hot.
- Make the tahini sauce:
- Whisk tahini, lemon juice, minced garlic, and salt together in a bowl, then add water a teaspoon at a time until it's creamy and pourable—not too thick, not too thin. A touch of maple syrup balances the earthiness if you like it.
- Bring it all together:
- Top the greens with hot crispy cauliflower straight from the air fryer, then drizzle the tahini sauce generously over everything. The warm cauliflower slightly wilts the greens, which is perfect.
Save I realized this salad had become something more than just dinner when my partner, who usually skips vegetables entirely, started asking when I'd make it again. Food that makes people actually want to eat their greens is food worth keeping around.
Customizing Your Salad
The beauty of this salad is how much room it gives you to play around. Want extra crunch? Toss in some roasted chickpeas or homemade croutons. Prefer almonds to pumpkin seeds? Swap them in without thinking twice. Even the greens are flexible—I've used butter lettuce, kale (rough it up with your hands first), or whatever's fresh at the market that week.
Making It Richer
If you're serving this to people who expect something more substantial, or if you just want to make it less vegetarian, crumbled feta adds a salty tang, and sliced grilled halloumi turns this into a proper main course that nobody will argue with. I've also gotten bold and added a fried egg on top for breakfast, which sounds weird until you try it and realize how perfect it is.
Timing and Serving
This is best served the moment the cauliflower comes out of the air fryer while it's still hot and crispy. The salad itself can sit for a while undressed, which makes it great for meal prep, but toss it all together right before eating.
- Make the tahini sauce up to two days ahead and store it in the fridge—it actually tastes better the next day as flavors meld.
- You can cut your vegetables hours in advance, but hold off on dressing the greens until you're ready to eat.
- Leftovers are fine, though the cauliflower loses its crispness; reheat it in the air fryer for two minutes if you have time.
Save This salad has become one of those dishes I make when I want to feel like I'm taking care of myself without actually trying that hard. It's the kind of recipe that reminds you that simple ingredients, when treated with intention, turn into something worth remembering.
Kitchen Guide
- → How do I achieve crispy cauliflower florets?
Coat the cauliflower evenly in olive oil and spices, then air fry at 400°F (200°C) for 15-18 minutes, shaking the basket halfway for even crisping.
- → Can I prepare the tahini sauce in advance?
Yes, the tahini sauce can be whisked up and stored in the refrigerator for a day. Add water before serving to adjust the consistency.
- → What are good alternatives to pumpkin seeds?
Toasted almonds or sunflower seeds work well for added crunch and nutty flavor.
- → Is this salad suitable for vegan and gluten-free diets?
Yes, it is naturally vegan and gluten-free when using certified gluten-free tahini and ingredients.
- → Can I make this salad heartier for a main course?
Adding roasted chickpeas or grilled halloumi can increase protein and make it more filling.