Citric Acid Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — golden-edged florets and lightly crisped chickpeas tumbled over peppery arugula with dried cranberries and toasted pumpkin seeds for a salad that genuinely satisfies. The warm spice blend of cumin, turmeric, and smoked paprika gives the whole thing a deep, earthy backbone that makes it feel more like a meal than a side dish. For anyone avoiding citric acid, salad dressings are often a minefield — bottled versions are notorious for sneaking in citric acid as a preservative — so making the tahini dressing from scratch here is a real win. It comes together with tahini, fresh lemon juice, olive oil, and grated garlic, whisked smooth and thinned with water until it's perfectly pourable. Every ingredient in this bowl is straightforward and easy to verify, which takes the guesswork out of eating well. The pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, adding a satisfying crunch that ties everything together. Serve it right away while the cauliflower is still warm against the cool arugula — that contrast is honestly the best part.
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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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