Anti Inflammatory Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Roasted Cauliflower Salad with Tahini Dressing

Caramelized cauliflower edges, crispy chickpeas, peppery arugula, and a silky tahini dressing — this is the kind of salad that actually satisfies. Roasting the cauliflower and chickpeas together at high heat brings out deep, nutty flavor while the turmeric and cumin add warmth that goes way beyond basic seasoning. Turmeric in particular is a cornerstone ingredient in anti-inflammatory eating, and here it pulls double duty as both a flavor booster and a gorgeous golden color for the whole dish. The tahini dressing comes together with fresh lemon juice, olive oil, and grated garlic — all whole-food ingredients that support rather than undermine your goals. Toasted pumpkin seeds add a satisfying crunch and a hit of healthy fats, while dried cranberries keep things just a little bright and sweet. Everything lands on a bed of baby arugula, which wilts just slightly under the warm roasted vegetables in the best possible way. This recipe serves four and comes together on a single sheet pan, making it an easy weeknight win that doesn't feel like a compromise.

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Ingredients

4 servings

For the roasted cauliflower

1 large head cauliflower (about 2 lbs), cut into bite-sized florets
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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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