Gelatin Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — tossed with cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges caramelize and the chickpeas turn irresistibly crisp. The result is a salad that actually feels like a meal, with peppery arugula, chewy dried cranberries, and toasted pumpkin seeds adding layers of texture in every bite. The tahini dressing comes together in minutes with lemon juice, garlic, and a little water to get it perfectly pourable — no store-bought shortcuts needed, and every ingredient is straightforwardly plant-based and free from animal-derived thickeners or setting agents. That matters more than you might think, since gelatin quietly shows up in a surprising number of packaged dressings and salad toppings. Here, everything is built from scratch with whole, recognizable ingredients, so there's nothing hidden to second-guess. Serve it warm straight from the oven or let the cauliflower cool slightly — either way, the flavors hold up beautifully.
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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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