Alpha Gal Friendly Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Alpha Gal Friendly Roasted Cauliflower Salad with Tahini Dressing

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Ingredients

4 servings

For the roasted cauliflower

1 large head cauliflower (about 2 lbs), cut into bite-sized florets
1 can (15 oz) chickpeas, drained and rinsed
3 tbsp extra virgin olive oil, divided
1 tsp ground cumin
1 tsp ground turmeric
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the tahini dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 tbsp extra virgin olive oil
1 small garlic clove, finely grated
2–3 tbsp water, to thin
¼ tsp salt

For the salad

5 oz baby arugula
⅓ cup dried cranberries (unsweetened or lightly sweetened)
¼ cup raw pumpkin seeds

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2
In a large mixing bowl, toss the cauliflower florets and chickpeas with 3 tbsp olive oil, cumin, turmeric, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the prepared sheet pan, making sure the florets are not crowded.

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