Roasted Cauliflower and Potato Salad

with Tarragon-Tahini Dressing and Arugula
With Tarragon-Tahini Dressing and Arugula
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1 ½ lbs Potatoes baby potatoes, quartered
1 head Cauliflower small, cut into florets, about 6 cups
3 tbsp Olive oil extra-virgin
¾ tsp Kosher Salt
¾ tsp Ground coriander
½ tsp Cumin ground
½ tsp Black pepper
1 cup Arugula
For tarragon-tahini dressing:
3 tbsp Tahini well-stirred
2 tbsp Lemon juice fresh
1 tbsp Tarragon finely chopped
1 tsp Garlic minced
¼ tsp Kosher Salt
¼ tsp Black pepper
2 tbsp Water

Nutritional information

  • For tarragon-tahini dressing:

Roasted Cauliflower and Potato Salad


Roasted Cauliflower and Potato Salad is a fresh take on classic potato salad made healthier. Oven-roasted cauliflower florets and baby potatoes tossed in a creamy tarragon-tahini dressing and mixed with peppery arugula. This recipe comes together quickly and delivers a delicious side dish perfect for summer picnics and BBQs.

First up, toss the cauliflower florets and baby potatoes with olive oil, coriander, cumin, black pepper, and salt. To ensure even cooking, choose baby potatoes similar in size. Spread the vegetables on a baking sheet in an even layer and roast for 30 to 40 minutes, stirring once halfway through. Meanwhile, prepare the tarragon-tahini dressing. I use a mix of tahini and lemon juice to create a creamy, slightly tangy, a little nutty, and flavorful dressing. And the garlic and fresh tarragon bring in even more flavor. Season with salt and black pepper, and thin out the dressing with a splash of water. Toss the roasted veggies with a flavor-packed dressing and stir in the arugula. Finish the salad off with a grind or two of fresh black pepper, and enjoy!

To make the Roasted Cauliflower and Potato Salad, you will need the following ingredients:

Ingridiens for Roasted Cauliflower and Potato Salad

Steps to make Roasted Cauliflower and Potato Salad


Preheat oven

Preheat the oven to 425 ºF.


Prepare potatoes and cauliflower


On a large rimmed baking sheet, place 1 ½ pounds quartered baby potatoes and cauliflower florets. Drizzle with 3 tablespoons olive oil and sprinkle with ¾ a teaspoon salt, ½ a teaspoon coriander, ½ a teaspoon cumin, and ½ a teaspoon black pepper and toss well. Spread the vegetables in an even layer.




Roast the vegetables for 30 to 35 minutes, tossing once halfway through, until lightly charred and tender.


Prepare tarragon-tahini dressing


In a small bowl, combine 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon finely chopped fresh tarragon, 1 teaspoon minced garlic, ¼ teaspoon each kosher salt and black pepper; stir to combine well. Whisk in 2 tablespoons of water to thin out the dressing.


Dress salad


In a salad bowl, place the roasted cauliflower and potatoes and spoon half of the dressing over the top. Gently toss to combine. Stir in 1 cup arugula, and finish with the remaining dressing and additional cracked black pepper.



Serve and enjoy!

Kick your go-to potato salad up a notch and make this easy and delicious Roasted Cauliflower and Potato Salad. Perfectly seasoned and oven-roasted veggies tossed in a flavorful tarragon-tahini dressing and mixed with peppery arugula, will have your mouth watering! Give this recipe a try, and please come back to leave a comment below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

No mayo? I love it! Thanks for sharing a healthy potato salad!

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