Chestnut Free Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Chestnut Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets a serious glow-up here — golden-edged florets and crispy chickpeas seasoned with cumin, turmeric, and smoked paprika land on a bed of peppery arugula for a salad that genuinely feels like a meal. The tahini dressing is the real star: bright with fresh lemon juice, mellow from good olive oil, and just garlicky enough to make you want to drizzle it on everything. Toasted pumpkin seeds add a satisfying crunch, and the dried cranberries bring little pops of sweetness that balance the smoky spice beautifully. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden additions sneaking into your bowl. It's the kind of dish that looks impressive on a platter but comes together with straightforward pantry staples and one sheet pan. Serve it warm right out of the oven or let the cauliflower cool slightly — either way, the flavors hold up and the textures stay interesting.

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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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