Carrageenan Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — tossed with cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges caramelize and the chickpeas turn irresistibly crisp. The result is a salad that actually feels like a meal, layered over peppery baby arugula with dried cranberries and toasted pumpkin seeds adding sweetness and crunch in every bite. The tahini dressing comes together with just a whisk — lemon juice, fresh garlic, olive oil, and a little water to get it perfectly pourable — and it ties the whole bowl together with a nutty, bright finish. For anyone navigating carrageenan concerns, this recipe is a genuine win because every single component is a whole or minimally processed ingredient, with no dairy, no thickeners, and nothing that typically hides that additive. Store-bought dressings and processed salad toppings are common culprits, so making both the dressing and the toasted seeds from scratch keeps everything clean and worry-free. Serve it warm right off the sheet pan for the best contrast of textures, and don't skip the fresh parsley — it lifts the whole dish at the end.
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!