This harissa cauliflower beetroot salad with tahini–turmeric dressing is vibrant, satisfying, and full of texture—think caramelized roasted cauliflower and beetroot, creamy butter beans, juicy cucumber, buttery pearl couscous, and a creamy golden lemon-tahini drizzle that ties it all together. This is the kind of nourishing bowl that feels special enough for hosting yet simple enough for a weeknight. It’s naturally high in fiber, packed with antioxidants that support longevity, and the beets are a heart-healthy addition. This bowl will leave you feeling energized and satisfied. If you love bold flavors and easy prep, this one’s for you.
Why I love this recipe (as a nutritionist)
- Fiber-forward for gut health: roasted cauliflower, beetroot, and butter beans help support a diverse microbiome and steady energy
- Heart Health Friendly: The natural nitrates in beets help relax blood vessels and support healthy blood flow, and reduce blood pressure, which is great for heart health.
- Plant protein made easy: butter beans add satisfying protein without extra steps
- Antioxidant-rich color: beetroot and turmeric bring polyphenols and vibrant carotenoids
- Weeknight-friendly: mostly hands-off roasting—minimal chopping, maximum flavor
- Balanced and customizable: add greens for extra volume, swap the grain, or make it gluten-free with quinoa
Ingredient notes
- Cauliflower: roasts to crisp-edged, tender bites; break into small florets for even cooking
- Beet: earthy-sweet and packed with color; cut in small cubes so it caramelizes nicely. Beets are amazing for heart health, especially when it comes to supporting healthy blood pressure. They’re rich in natural nitrates, which help relax and widen blood vessels, making it easier for blood to flow. Even a small glass of beet juice or adding roasted beet to your meals a few times a week can make a real difference
- Harissa paste: brings gentle heat, depth, and smokiness; adjust the amount to your spice comfort
- Butter beans: creamy texture + protein and fiber; sub with chickpeas or cannellini beans
- Pearl Couscous: a delicious buttery texture, you can substitute it for quinoa for a gluten-free option
- Tahini: Getting a good-quality, runny hulled tahini is key to making the dressing amazing. Go for tahini that’s smooth and runny, light in color, and made from 100% hulled sesame seeds. It should taste rich and a little nutty, not bitter or dry. If the oil separates on top, that’s totally normal; give it a good stir before using. We’ve asked our community from around the world for their favorite tahini recommendations, and the most cited tip was to get it from Turkish shops. I’ve listed your top recommendations by location below
– Australia: Chef’s Choice,
– United States: Soom, Seed + Mill, Artisana, Trader Joe’s, Haddar
– Europe: Rapunzel, KoRo, Belazy
– United Kingdom: Meridian
– Middle East: Yuval’s Tahina, Durra
If you have other recommendations you’d like me to add, let me know in the comments.
How to make this recipe (summary)
Preheat the oven to 400°F (200°C), fan on. Line a large baking sheet. Toss the cauliflower and beetroot with harissa, paprika, olive oil, salt, and pepper, then roast until tender and caramelized.
Add the butter beans to a separate tray, drizzle with olive oil and salt, and bake until golden.
Cook the couscous, then rinse and drain well.
Blend the lemon, tahini, maple syrup, turmeric, and water into a smooth dressing.
Toast the almonds briefly in the oven until fragrant. Combine everything in a large bowl, toss with shallot, dill, and the dressing, and serve warm or at room temperature.
View recipe card below for detailed instructions.
Variations and tips
- Gluten-free swap: use quinoa or brown rice instead of couscous
- Leftovers: store dressing separately; thin with 1–2 tbsp water after chilling as tahini thickens
- If you like this recipe, you’ll also love our Couscous Pomegranate Salad and Moroccan Spiced Pearl Couscous Salad with Tahini Dressing.
Why you’ll love this harissa cauliflower beetroot salad TLDR
- Bold flavors
- Gut-loving fiber
- Weeknight easy
- Customizable
- Great for prep
FAQ
- Is this recipe gluten-free? Not as written (couscous contains gluten). Use quinoa or brown rice to make it gluten-free.
- Can I use canned beetroot? For the best flavor and texture, roast raw beetroot. If using canned or sous vide, rinse and drain well, and you can skip the roasting.
- How long does the dressing keep? Up to 5 days in the fridge. Whisk in a little water (1–2 tbsp) to loosen before serving.
- Can I serve this cold? Yes—it’s lovely warm or at room temperature, and delicious as a chilled lunch the next day.
Harissa Cauliflower Beet Salad
This salad is a vibrant, nutritious dish with its roasted cauliflower, beets, and crispy butter beans, all coated in a spicy harissa blend. Topped with a golden tahini dressing, fresh dill, cucumber, and crunchy almonds, it's a perfect balance of textures and flavors.
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Ingredients
- 1 tsp (2 g) sweet paprika
- 1 tbsp (15 g) harissa paste
- 2 tbsp (30 ml) olive oil
- ½ cauliflower head - chopped into florets
- 2 beet - peeled, and diced
- 2 cups (375 g) butter beans - cooked
- 1 cup (160 g) dry wholewheat pearl couscous
- 1 large cucumber - finely sliced
- 1 shallots - finely sliced
- ½ cup (23 g) fresh dill - finely chopped
- 3 tbsp (30 g) slivered almonds
- sea salt flakes to taste
Golden Dressing
- 2 tbsp (15 ml ) lemon juice
- 3 tbsp (45 g) hulled tahini
- 2 tbsp (30 ml) maple syrup
- ¼ cup (60 ml) water
- ½ tsp (1.5 g) ground turmeric
- ¼ tsp (0.5 g) freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C), fan on.
- Prepare the vegetables: In a large mixing bowl, combine the paprika, harissa, and 1½ tablespoons of olive oil. Add the chopped cauliflower and beets, then mix well to coat. Line a large baking tray with baking paper and spread the cauliflower and beets evenly. Bake on the middle rack for 30 minutes, rotating halfway through to ensure even cooking.
- Bake the beans: Line a medium baking tray with baking paper. Add the butter beans, the remaining ½ tablespoon of olive oil, and a pinch of salt. Mix well to coat all the beans. Bake on the top rack for 20 minutes, rotating halfway through.
- Toast the almonds: Place the almonds in a small oven-safe dish and bake on the lower rack for 7 to 10 minutes, until lightly golden.
- Prepare the couscous: Cook according to the packet instructions (usually 1 cup of water for 1 cup of pearl couscous). Once cooked, rinse under cold water until fully cooled to prevent sticking, then drain well.
- Prepare the dressing: In a small blender, combine the lemon juice, tahini, maple syrup, turmeric, black pepper, and water. Blend until smooth. If you don’t have a small blender, whisk everything together in a bowl with a fork or small whisk. It won't be as creamy, but still delicious!
- Assemble: In a large serving bowl, combine the couscous, roasted cauliflower, beets, butter beans, cucumber, shallots, dill, almonds, and dressing. Mix well, adjust salt to taste, and serve.
Notes
Tahini: Getting a good-quality, runny hulled tahini is key to making the dressing amazing. We’ve included some brand recommendations from our community around the world in the post above. Feel free to share your favorite in the comments so we can keep building the list—it’s super helpful for everyone.
Sauce: Tahini dressings tend to thicken quickly, which makes them nice and creamy. If the sauce becomes too thick after sitting out for a while or the next day, add 1 tablespoon of water at a time and stir well until it reaches your desired consistency.
Couscous: If you can’t find pearl couscous, regular couscous or quinoa for a gluten-free option, work beautifully in this recipe
