Fish Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here ā tossed with cumin, turmeric, and smoked paprika before hitting a hot oven until the edges are deeply golden and the chickpeas turn satisfyingly crisp. The result is bold, warming, and hearty enough to hold its own as a main course or a showstopping side. A creamy tahini dressing made with fresh lemon juice and grated garlic ties everything together with a bright, nutty richness that you'll want to drizzle on everything. Baby arugula adds a peppery bite, while dried cranberries bring little bursts of sweetness and toasted pumpkin seeds deliver a satisfying crunch in every forkful. Every single component here is naturally free from seafood and fish-derived ingredients ā no anchovy-laced dressings, no hidden Worcestershire, just clean, plant-based building blocks you can trust. It's the kind of salad that converts skeptics, looks stunning on a platter, and comes together with minimal fuss.
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Learn more āIngredients
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
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ 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
- 2ā3 tbsp water, to thin
- Ā¼ tsp salt
For the salad
- 5 oz baby arugula
- ā cup dried cranberries (unsweetened or lightly sweetened)
- Ā¼ cup raw pumpkin seeds
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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