Baked Cauliflower Salad with Feta & Dates

This baked cauliflower salad has a lot going on (I mean, it has a whole cauliflower head, so what do we really expect), but the flavors are worth it. The roasted cauliflower is drizzled with a herby tahini dressing and then paired with crispy, lemony, bright vegetables. Add in some salty Athenos feta and it’s my perfect salad. Plus if you are looking for a protein, my crispy tofu makes a great pairing.

It might be a lot of components, but it comes together with ease and is ideal for meal prep! Whether you are looking for a week of lunches or a wholesome weeknight dinner, this baked cauliflower and feta salad is it.

First, what is feta?

Brought to us from Greece, presumably with love, feta is a brined white cheese traditionally made from sheep’s milk, or a combination of sheep and goat’s milk. Its texture is simultaneously creamy and crumbly, and it has a salty, tangy, rich flavor that lends itself well to a whole host of dishes.

You may be familiar with it from popular Greek pastries like spanakopita or tyropita, but you’ll also often find it in salads—as you’ve found it here—because it both compliments and balances the acidic ingredients you usually find in vinaigrettes and dressings. I love to use it in salads, on soups, in wraps or sandwiches, or in anything that could use a little punch of salt. It’s one of my favorite cheeses and has a myriad of uses!

Ingredients for the baked cauliflower head

In order to achieve the desired flavor and texture for this dish, our cauliflower is coated in olive oil and salt, baked until tender and golden, then drizzled in a creamy, herby dressing. Here are the ingredients you’ll need for this baked cauliflower:

• 1 head cauliflower
• 2-3 tbsp olive oil
• 1/3 cup tahini
• 1/3 cup fresh parsley
• 1/2 tsp red pepper flakes
• 2 garlic cloves
• 2 tbsp lemon juice, about the juice of 1/2 of a lemon
• 1/4 cup water
• Kosher salt

How to roast an entire cauliflower head

If you’ve never done it before, the task of roasting a whole cauliflower head in one piece may seem like a big ask. But don’t worry, it’s easier than you think! And since cauliflower is such an adaptable, inexpensive, and nutrient-dense ingredient, now that you know it’s possible, you’ll want to put it in your routine meal prep rotation.

First, put the cauliflower top-down on a cutting board. Remove all the rough green bottom stems and cut out the stem and some of the core—but not so much as to challenge the cauliflower’s overall structural integrity. Once removed, flip it over and place it on a baking sheet.

Drizzle the cauliflower with a liberal amount of olive oil and rub to coat it. Sprinkle with salt. Cover the cauliflower with foil and roast for 30 minutes. Uncover and roast another 35-45 minutes, or until the cauliflower is a deep golden brown on top.

While the cauliflower is roasting, prepare the tahini drizzle. Add the tahini, parsley, red pepper, garlic, lemon juice, a pinch of salt, and water to a small blender. Blend until smooth, but still with a few flecks of green throughout. Add more water as needed to get to a “drizzly” texture. Season with more salt if needed, then set aside until you’re ready to serve your baked cauliflower salad!

Ingredients for the feta and date salad

The second component of this recipe brings in fresh, crisp, bright vegetables to round out our baked cauliflower salad experience. Here are the ingredients you’ll need for the feta and date portion of the show:

• 1 cup sugar snap peas, thinly sliced
• 1 cup radishes, thinly sliced
• 1/4 cup fresh basil, chiffonade cut
• 1/4 cup fresh mint, chiffonade cut
• 2/3 cup pitted medjool dates, roughly chopped
• 2/3 cup Athenos feta cheese, crumbled
• 2 tbsp lemon juice, about 1/2 of a lemon
• 1/2 tsp sumac optional, but really delicious
• Extra-virgin olive oil
• Kosher salt

Mixing together the raw feta salad

First things first: grab a large bowl. To it, add in the sliced peas, radishes, basil, mint, dates, and feta. Toss these ingredients to combine and then add a squeeze of lemon juice, the sumac, and a large pinch of salt. Once our raw ingredients are mingling, drizzle with a bit of olive oil and taste. Add lemon juice and salt to your taste, then set this salad aside until you’re ready to eat.

What’s the best way to serve this baked cauliflower salad?

When all the components of your baked cauliflower salad are done and you’re ready to serve, pour the tahini drizzle right on top of the cauliflower and slice it into 4 large pieces. Place each piece in its own bowl—or meal prep container—and then pile a healthy serving of the feta & date salad alongside it.

For enhanced dipping and scooping capabilities, pair this dish with warm flatbread. For a boost in protein, add crispy tofu or chickpea crumbles!

Then, obviously, dig in as soon as possible.

Looking for similar recipes?

And that’s everything for this baked cauliflower salad!

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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3