Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Cauliflower is nothing but cabbage with a college education." -Mark Twain

The refrigerator light goes on...

I had a variation of this salad at a restaurant. The dish was on the menu with this same title, Tahini Cauliflower Salad, and the description sounded so good. Creamy tahini with roasted cauliflower and pine nuts paired with lemon and chickpeas. However, the dish was terrible. Far too salty and greasy and definitely too lemony.

I decided that the concept had so much promise I had to create a version that lived up to the great name.

This recipe has a great balance of roasted flavors from the cauliflower, pine nuts and tahini and is seasoned just right. This makes a great side dish along with a simple piece of grilled fish. Make a double batch. It is better the next day and makes fantastic leftovers.



Tahini Cauliflower Salad

Servings: 4 | Serving size: about 1 cup

Cooking Time: 30 Minutes (does not include chilling time)

This recipe can easily be multiplied and keeps well, refrigerated, 3-4 days.

Tahini Cauliflower Salad recipe from Dr. Gourmet


  • 2 tsp olive oil
  • 1 large head cauliflower (cut into small flowerets)
  • 2 Tbsp pine nuts
  • 1 15-ounce can no salt added garbanzo beans (drained and rinsed)
  • 2 Tbsp parsley (coarsely minced)
  • 2 Tbsp tahini
  • 1/2 lemon (juiced)
  • 1/2 tsp salt
  • fresh ground black pepper to taste

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add the olive oil to the pan and swirl to coat.

Add the cauliflower.

Toss well to coat and place the pan in the oven.

Roast the cauliflower for about 15 to 20 minutes. Toss about every 4 to 5 minutes.

After the cauliflower has been roasting for ten minutes add the pine nuts to the pan to roast.

While the cauliflower is roasting mix together the garbanzo beans, parsley, tahini, lemon juice, salt and pepper.

Fold together until well blended.

Remove the cauliflower from the oven and place in the bowl.

Toss well and let cool for about 5 minutes.

Place the salad in the refrigerator to chill for about an hour.

Nutrition Facts

Serving size: about 1 cup

Servings: 4

Amount Per Serving

Calories 250 Calories from Fat 99
% Daily Value
Total Fat 11g 15%
  Saturated Fat 1.5g 8%
  Monounsaturated Fat 4.5g
  Trans Fat 0g
Cholesterol 0mg 0%
Sodium 370mg 16%
Total Carbohydrates 30g 11%
    Dietary Fiber 9g 34%
    Sugars 7g
Protein 11g
Vitamin A 0% Vitamin C 120%
Calcium 7% Iron 19%
Vitamin K 70mcg Potassium 900mg