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Roasted Cauliflower Salad

Roasted Cauliflower Salad

This salad is a cool fusion of Middle East (the za’atar and tahini) and Asian ingredients (the black garlic and rice vinegar) and is full of wonderful tastes and textures.

You can find black garlic at gourmet supermarkets or online at We got ours at Gourmet Glatt in Cedarhurst.

Check out our Roasted Red Pepper Israeli Couscous Salad for other ways to make it. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings



  • 1 head cauliflower
  • 2 tablespoons Jamie Geller Za'atar
  • 1 teaspoon salt
  • 4 tablespoons extra virgin olive oil, such as Colavita
  • 1 cup cooked Israeli couscous
  • 1 cup fresh parsley
  • 1 tomato, finely diced
  • ⅓ cup red onion, finely diced
  • 2 tablespoons fresh lemon juice

Black Garlic Dressing:

  • 6 black garlic cloves
  • ¼ cup tahini paste
  • ¼ cup rice vinegar
  • ¼ cup water
  • 1 teaspoon salt


Preheat oven to 400°F.

1. Chop cauliflower into florets, coat with oil, za’atar, and salt and roast at 400°F for 35 minutes.

2. Allow to cool, and store in covered container for up to 2 days before serving.

3. Mix Israeli couscous, parsley, tomato, red onion, and lemon juice together and place in shallow salad bowl.

4. Blend black garlic, tahini paste, rice vinegar, water, and salt together until smooth.

6. Top the salad with roasted cauliflower and drizzle black garlic dressing on top.

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.