Save The air fryer sat on my counter for six months before I finally made something other than frozen fries in it. My sister had been raving about crispy cauliflower for weeks, sending me photos at odd hours, and I finally caved on a Tuesday night when cooking felt like a chore. Now it's the first thing I crave when I want something substantial but not heavy, that perfect crunch that makes you forget you're eating vegetables.
I made this for a friend who swore she hated cauliflower—something about texture, she said—and watched her pick every single piece off the platter before she even touched the salad greens. We ended up standing around the kitchen island, eating straight from the serving bowl while the tahini dripped onto our wrists, and I realized the best recipes are the ones that make people forget their rules.
Ingredients
- 1 large head cauliflower, cut into bite-size florets: The fresher the cauliflower, the better it crisps up—look for tight, white heads without any dark spots
- 2 tbsp olive oil: This helps the spices stick and creates that golden exterior that shatters when you bite into it
- 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper: This spice blend hits all the warm earthy notes that make cauliflower feel substantial, not like diet food
- 6 cups mixed salad greens: I like a mix of peppery arugula, tender spinach, and crisp romaine for variety in every forkful
- 1 cup cherry tomatoes, halved: Their burst of juice cuts through the creamy tahini and balances the spices
- 1/2 red onion, thinly sliced: Soak the slices in cold water for 10 minutes if raw onion bites back too much
- 1/4 cup chopped fresh parsley: Fresh herbs make everything taste brighter and more finished
- 2 tbsp toasted pumpkin seeds: These add extra crunch and a nutty flavor that plays nicely with the tahini
- 1/3 cup tahini: The good stuff makes a difference—stir the jar well before measuring
- 3 tbsp lemon juice, 2 tbsp water (plus more as needed): Start with less water, the sauce should be thick enough to coat a spoon but loose enough to drizzle
- 1 small garlic clove, minced, 1/4 tsp salt, 1 tsp maple syrup or honey: The sweetness balances tahini's natural bitterness and rounds everything out
Instructions
- Preheat your air fryer to 400°F (200°C):
- While it heats up, cut your cauliflower into similar-sized pieces so they all finish at the same time
- Season the cauliflower:
- Toss the florets in a large bowl with olive oil and spices until every piece is evenly coated, and don't be shy about getting your hands in there
- Air fry until golden:
- Cook in a single layer for 15 to 18 minutes, shaking the basket halfway through so nothing sticks or burns
- Build the salad base:
- Spread the greens, tomatoes, onion, parsley, and pumpkin seeds across your serving platter while the cauliflower works
- Whisk the tahini sauce:
- Stir everything together until smooth, adding water one teaspoon at a time until it reaches a drizzling consistency
- Assemble and serve:
- Pile the crispy cauliflower on top of the greens and drizzle with sauce while everything is still warm
Save This recipe traveled with me from tiny apartments to dinner parties, always landing the same way: someone asks for the recipe, someone else goes back for thirds, and the platter ends up empty. It's become my go-to for people who say they don't like salads, proving that the right textures and flavors can change anyone's mind.
Make It Your Own
The base formula—crispy vegetable, creamy sauce, fresh greens—works with so many vegetables. Broccoli, sweet potato, or even Brussels sprouts transform beautifully in the air fryer, and the tahini sauce plays nice with all of them.
Serving Suggestions
This holds up well as a standalone meal, but it also shines alongside grilled fish or roasted chicken. Sometimes I'll add cooked quinoa or farro to the greens when I need something more filling, especially for lunch the next day.
Storage and Meal Prep
The cauliflower is best straight from the air fryer, but you can crisp up leftovers in a hot oven or air fryer for a few minutes. Store the sauce separately and give it a good stir before using—it keeps in the fridge for up to a week and actually tastes better after a day or two.
- The salad greens will wilt if dressed too early, so dress only what you'll eat immediately
- Extra tahini sauce doubles as a dip for raw vegetables or a spread for sandwiches
- If you're prepping this for lunch, pack the cauliflower and salad separately and combine at the last minute
Save Some recipes become part of your rotation because they're convenient, others because they're impressive. This one is both, the kind of dish that makes you feel like you actually know your way around a kitchen.
Recipe FAQs
- → How do I get the cauliflower crispy without frying?
Air frying the cauliflower at 400°F for 15–18 minutes ensures a golden, crispy texture without deep-frying oils.
- → Can I substitute the smoked paprika with another spice?
Yes, smoked paprika adds a smoky depth, but regular paprika or a pinch of chili powder can also work well.
- → How do I adjust the tahini sauce consistency?
Whisk in water gradually until the sauce reaches your preferred smooth, pourable texture.
- → Are pumpkin seeds required in this salad?
They add crunch and nuttiness but can be omitted or swapped with toasted almonds or sunflower seeds.
- → What are good additions for non-vegan variations?
Adding feta cheese or grilled halloumi introduces a tasty dairy element for non-vegan options.
- → How can I serve this salad for a party?
Prepare in a large salad bowl or platter and garnish with extra parsley and seeds for an appealing presentation.