Overhead view of roasted cauliflower salad on a white oval serving platter - 5 Hearty Vegan Recipes in Dutch Oven

Roasted Cauliflower Salad With Orzo in a Basil Pesto Tahini Sauce

A quick, easy roasted cauliflower salad recipe with orzo and roasted red pepper.  Served with a basil pesto tahini sauce
Course Main Course
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 357kcal
Author Healing Tomato


For the Basil Pesto Tahini (See Notes)

For the Roasted Cauliflower Salad


  • Preheat oven to 450°
  • In a bowl, cut the cauliflower into small florets
  • Add the oil and oregano to the bowl, mix well
  • Spread the cauliflower florets on a baking tray
  • Wrap the bell pepper in aluminum foil and place it on the same baking tray
  • Place baking tray in oven
  • Roast cauliflower and bell pepper for 20-25 minutes until the cauliflower has browned
  • Remove from the oven and let them cool
  • While the veggies are roasting, cook the orzo pasta
  • In a blender, add all the ingredients for the basil pesto tahini
  • Blend on low until all the ingredients are blended
  • Set aside a half cup of the basil pesto tahini and refrigerate the remaining sauce
  • Open the roasted bell pepper foil and remove the skin from the pepper
  • Dice the bell pepper finely
  • In a pan, add the cooked orzo, roasted cauliflower, bell pepper and the basil pesto tahini sauce
  • Set the heat to medium and gentle mix all the ingredients
  • Cook for no more than 4 minutes
  • Turn off heat and serve immediately


- Nutrition info is approximate
- This recipe makes about 1.5cups of the basil pesto tahini.  However, I only used about 1/2 cup of it.  Refrigerated the rest and will use it up in 2 weeks. 


Calories: 357kcal