Artificial Flavors Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — golden-edged florets and crispy chickpeas tumbled over peppery arugula with a creamy, garlicky tahini dressing that ties everything together. The spice blend of cumin, turmeric, and smoked paprika builds deep, earthy flavor entirely from real pantry staples, with zero synthetic additives or flavor shortcuts in sight. That matters more than it sounds, because a lot of bottled dressings and spice blends sneak in artificial flavor compounds that are easy to overlook on a label. Here, the dressing is whisked together from scratch — tahini, fresh lemon juice, olive oil, and a grated garlic clove — so you know exactly what you're pouring over your greens. Dried cranberries and toasted pumpkin seeds add sweet-tart contrast and satisfying crunch, making this feel like a restaurant-worthy bowl rather than a simple weeknight salad. The warm roasted vegetables wilting slightly into the arugula as you toss everything together is genuinely one of those small kitchen moments that makes cooking feel worth it. Serve it immediately while the cauliflower is still hot and the seeds are still crisp for the best possible bite.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!