Chicken Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — golden-edged florets and crispy chickpeas tumbled over peppery arugula, all tied together with a silky, garlicky tahini dressing. The spice blend of cumin, turmeric, and smoked paprika gives the roasted vegetables a warm, earthy depth that makes this feel like a genuinely satisfying main rather than a side dish. Dried cranberries add little pops of sweetness, and toasted pumpkin seeds bring a nutty crunch that rounds out every bite. The tahini dressing comes together in minutes — just whisk, thin with water, and pour — and it clings to everything beautifully. This is the kind of plant-forward salad that doesn't ask you to compromise on flavor or texture, and it comes together entirely from pantry staples and fresh produce with zero need for substitutions or workarounds. Serve it warm straight from the oven for the best contrast between the crispy chickpeas and the cool, tender greens.
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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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