Fructose Free Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Fructose Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets the full treatment here — tossed in cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges caramelize and the chickpeas turn satisfyingly crisp. The result is a warm, deeply savory base that pairs beautifully with peppery baby arugula and a handful of toasted pumpkin seeds for crunch. Managing fructose intake often means scanning every label and second-guessing dressings, but this tahini-lemon blend is made from scratch with just a few straightforward ingredients, so you know exactly what's in it. Dried cranberries add a gentle pop of sweetness without overwhelming the balance of the dish. Everything comes together on one sheet pan and one platter, which keeps cleanup minimal and the whole process surprisingly relaxed. Serve it warm right after tossing — the heat from the roasted vegetables just barely wilts the arugula in the best possible way.

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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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