Lactose Free Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Lactose Free Roasted Cauliflower Salad with Tahini Dressing

This salad is a serious crowd-pleaser — golden-edged cauliflower and crispy chickpeas roasted with cumin, turmeric, and smoked paprika, piled over peppery arugula with dried cranberries and toasted pumpkin seeds for crunch. Every component earns its place on the platter. The tahini dressing is the real star: a silky, garlicky blend of tahini, fresh lemon juice, and olive oil that comes together in minutes and coats everything beautifully. Because it's built entirely from whole plants, legumes, and pantry staples, there's no dairy anywhere in the recipe — not hidden in a dressing, not tucked into a garnish. That makes it genuinely easy to serve to anyone avoiding lactose without having to swap a single ingredient or read a single label. The warm cauliflower wilts the arugula just slightly as it hits the bowl, creating that perfect contrast of tender and fresh. It works as a hearty lunch, a stunning dinner side, or the kind of salad that actually disappears at a potluck.

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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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