Low Iodine Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — golden-edged florets and lightly crisped chickpeas tumbled over peppery arugula with dried cranberries, toasted pumpkin seeds, and a silky tahini dressing. The combination of cumin, turmeric, and smoked paprika gives the roasted vegetables a deep, warm flavor that makes this feel like a serious meal rather than a side dish. For anyone navigating iodine restrictions, this recipe is a natural fit: every ingredient is plant-based and whole, with no seafood, no dairy, no iodized salt called for, and no processed components that tend to sneak in hidden additives. The tahini dressing comes together with just a few pantry staples — sesame paste, fresh lemon juice, olive oil, and garlic — so you know exactly what's going into it. Toasting the pumpkin seeds in a dry skillet takes only a few minutes but adds a satisfying crunch and nutty depth that rounds out every bite. Serve it while the cauliflower is still warm so it gently wilts the arugula just enough, and drizzle that dressing generously — you'll want it on everything.
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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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