Ginger Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — tossed with cumin, turmeric, and smoked paprika before hitting a hot oven until the edges go deeply golden and the chickpeas crisp up just enough to add a satisfying bite. The whole thing lands on a bed of peppery arugula with dried cranberries and toasted pumpkin seeds, so every forkful has something going on. What ties it all together is a silky tahini dressing built from lemon juice, olive oil, and a touch of garlic — bright, nutty, and completely free of any warming spices that could cause a problem for those avoiding ginger. Many store-bought dressings and spice blends sneak ginger in without much fanfare, so making everything from scratch here is genuinely worth it. The ingredient list is straightforward and the steps are approachable, even on a weeknight. Serve it warm right off the sheet pan or let the components cool slightly — either way, it holds up beautifully as a main or a generous side.
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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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