Cashew 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 chewy cranberries, toasted pumpkin seeds, and a silky tahini dressing that pulls everything together. The spice blend of cumin, turmeric, and smoked paprika gives the vegetables a warm, almost smoky depth that makes this feel far more substantial than your average salad. Tahini is the star of the dressing, whisked with fresh lemon juice, garlic, and a little olive oil until it's glossy and perfectly pourable — no nuts involved at any step. That's genuinely good news for anyone navigating tree nut concerns, since so many restaurant grain bowls and dressed salads sneak in cashew-based sauces or mixed nut toppings without much warning. Here, every ingredient is straightforward and easy to verify, so you can cook and serve with total confidence. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, adding crunch and a subtle nuttiness that doesn't compromise anyone at the table. Serve it warm right off the sheet pan for the best contrast of textures, or let it cool slightly — either way, it disappears fast.
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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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