Beef 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 dried cranberries, toasted pumpkin seeds, and a silky tahini dressing that ties everything together. The spice blend of cumin, turmeric, and smoked paprika gives the roasted vegetables a warm, earthy depth that makes this salad feel genuinely satisfying rather than just virtuous. High heat and a single sheet pan do most of the heavy lifting, so the effort is minimal but the payoff looks and tastes impressive. The tahini dressing comes together in minutes — just whisk, thin with a little water, and pour — and its nutty, lemony richness is the kind of thing you'll want to drizzle on everything. Pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, adding a satisfying crunch that plays beautifully against the tender cauliflower. Every component here is naturally plant-based and built from whole, unfussy ingredients, so there's no need to scan labels or swap anything out. Serve it warm straight from the oven for the best contrast of textures, with a scatter of fresh parsley to finish.
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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.
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