Soba Salad with Tahini Dressing and Roasted Cauliflower

An impressive meal that comes together mostly with what you probably have on hand!

An impressive meal that comes together mostly with what you probably have on hand!

(Photography by Betty Binon)

This recipe is a great way to use up any leftover roasted cauliflower from another night’s dinner (see the series of recipes this salad belongs to!), and the tahini dressing comes together with so many pantry staples. As with any salad recipe, feel free to make it your own and swap in your favourite vegetables.

Soba Salad with Tahini Dressing and Roasted Cauliflower

*Note: This recipe is part of a series on how to turn a whole roasted cauliflower into five recipes — check them all out here. This recipe calls for just 2.5 oz of roasted cauliflower, about 1/10 of a 3-pound cauliflower once roasted. To roast a whole head: trim the stems and leaves flush with the bottom and discard, brush the head with olive oil, season with salt and pepper, and roast it in a 450F degree oven on the bottom rack for 50 minutes. Set aside the remaining amount to make the other recipes, use it to scale up the recipe below, or freeze it for a later use.


Tahini Dressing:

  • 2 tbsp tahini
  • 2 tbsp water
  • 1 tsp soy sauce
  • 1 tsp white wine vinegar
  • 1 tsp mirin
  • 1 tsp lemon juice
  • ½ tsp garlic paste
  • ¼ tsp honey
  • ⅛ tsp salt


  • 1.5 oz dried soba noodles
  • 14 g (about ⅛ cup or 5 snap peas) thinly sliced snap peas
  • 20 g (about ⅛ cup or ¼ of a pepper) thinly sliced red bell pepper
  • 15 g (about ¼ cup or 4 beans) sliced green beans
  • 2.5 oz roasted cauliflower*, broken into medium sized florets
  • 1 ½ tbsp parsley, finely chopped


For the dressing:

In a small bowl, whisk all of the ingredients together to combine and then set aside.

For the salad:

Bring a small pot of water to a boil and then add the soba noodles and make sure they’re immersed. Reduce the heat and simmer, uncovered, and cook according to the directions on the package. Drain the noodles, rinse them with cold water and drain them well to remove any excess water before proceeding.

Toss the noodles with the tahini dressing. Add all of the vegetables, toss gently and garnish with parsley. 

Yield: Makes 1 serving

Ariel Lefkowitz is a Canadian/American food writer, chef, and video journalist based in Montreal, QC. She has been a trained chef for over a decade. Ariel believes that cooking is a critical part of self-care that should be joyful, sustainable and accessible. She is currently developing a comedic cooking show, titled ‘Cooking in the Cut’. Follow her at @cookinginthecut.

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