Celery 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 feel like so much more than a simple salad. Celery is one of those sneaky ingredients that shows up in pre-made dressings, spice blends, and store-bought roasted snacks, so building everything from scratch here means you stay completely in control of what goes into the bowl. The tahini dressing comes together with just a whisk — lemon juice, garlic, olive oil, and a little water to get it perfectly pourable. Toasting the pumpkin seeds in a dry skillet takes only a few minutes but adds a satisfying crunch and a nutty richness that elevates every bite. Serve it while the cauliflower is still warm so it gently wilts the arugula just enough — that contrast of textures is honestly the best part.
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!