Cauliflower Tahini Salad

6 Servings



  • ¾ cup tahini
  • 1 teaspoon cumin
  • 3 cloves garlic, peeled
  • Juice of 1 lemon
  • ½ cup water
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon salt


  • 1 large Persian cucumbers, seeded, sliced thin
  • 1 large head of cauliflower, florets diced into ¼ inch pieces
  • 1 bunch green onions, sliced (green & white)
  • 1 cup canned / cooked chickpeas, rinsed
  • 1 carton crimini mushrooms
  • 8-10 radishes, scrubbed and thinly sliced
  • ½ jalapeno, seeded and thinly sliced
  • ¼ cup pine nuts
  • 1 small bunch of Italian parsley, leaves chopped
  1. Make the dressing by blending the tahini, cumin, garlic, lemon juice, water, pepper and salt in a blender or food processor. Season to taste with salt, pepper or cumin. Set aside.
  2. Add the cucumbers, cauliflower, green onion, chickpeas, mushrooms, radishes, jalapeno, pine nuts, and parsley and let stand for 15 minutes.
  3. Give a good stir and let the salad sit a bit longer. This will be a dressing drenched salad!
  4. Transfer to a dish and eat as is, or serve on top of a bed of arugula or quinoa. Make it your own!

Adapted from a favorite blogger of ours, 101 Cookbooks.