Roasted Cauliflower-Potato Salad With Tahini

Think of this dish as a Middle Eastern spin on your classic picnic potato salad, packed with more vegetables, fresh herbs and a bright-and-creamy tahini dressing. With 5 grams of fiber and its low-fat profile, this potato salad gives you all the indulgence of its traditional counterpart with more function and beneficial nutrients. Since potato salad tends to have one texture throughout, this version is finished with a sprinkling of homemade dukkah, a crunchy Egyptian spice blend. For the best flavor, toast the spices separately yourself before mixing them together.

under 35 mins
breakfast lunch

Ingredients for servings

    salad

  • 1 large head cauliflower, cut into 1 -inch florets

  • 1 tablespoon olive oil

  • to taste Kosher salt

  • to taste pepper

  • 1 pound baby potatoes preferably Yukon Gold, halved and quartered if large

  • 0.25 cup tahini

  • 3 tablespoons lemon juice freshly squeezed

  • 2 tablespoons Dijon mustard

  • 1 garlic clove finely grated

  • 2 tablespoons sesame seeds toasted

  • 1 tablespoon coriander seeds toasted and lightly crushed

  • 1 tablespoon cumin seeds toasted and lightly crushed

  • 1 teaspoon crushed red pepper

  • 1 teaspoon flaky sea salt

  • 6 radishes halved and quartered if large

  • 0.5 cup red onion lightly packed thinly sliced

  • 2 cups baby arugula packed

  • 1 cup mixed herbs such as basil, cilantro, dill, mint, parsley and chives, packed

  • Lemon wedges optional, for serving

  • Olive oil optional, for drizzling

Directions

  • Preheat the oven to 500°F (260ºC). Spread the cauliflower florets on a rimmed baking sheet and toss with olive oil. Season with salt and pepper. Roast the cauliflower, tossing occasionally, until tender and browned in spots, about 15 minutes. Let cool completely.

  • Meanwhile, place the potatoes in a large saucepan and cover with water. Season with salt. Bring to a boil over high heat and then cook until the potatoes are fork tender, about 8 minutes. Drain and let cool completely.

  • In a medium bowl, whisk the tahini with the lemon juice, mustard, garlic and 0.25 cup of warm water. Season with salt and pepper. Add more water if the dressing is too thick; it should be thin enough to pour.

  • In a small bowl, mix the sesame seeds with the coriander, cumin, crushed red pepper and flaky sea salt.

  • In a large bowl, combine the roasted cauliflower with the potatoes, radishes and red onion. Drizzle the lemon-tahini dressing over the top and toss gently to coat. Fold in the arugula and half of the mixed herbs. Transfer the potato salad to a serving bowl and garnish with the remaining mixed herbs. Squeeze a little more lemon juice over the top and drizzle with olive oil, if desired. Sprinkle generously with the dukkah and serve immediately.

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