MSG Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — golden-edged florets and crispy chickpeas tumbled over peppery arugula with chewy cranberries, toasted pumpkin seeds, and a silky tahini dressing that ties everything together. The spice blend of cumin, turmeric, and smoked paprika gives the whole sheet pan an earthy, warmly fragrant depth that makes the kitchen smell incredible while it roasts. Every single ingredient in this recipe is naturally free of added glutamates, which means no label-scanning anxiety and no compromising on flavor. The tahini dressing is built from scratch — just tahini, fresh lemon juice, olive oil, garlic, and a little water — so you know exactly what's going into it. Pumpkin seeds get a quick toast in a dry skillet until they pop and turn golden, adding a satisfying crunch that store-bought croutons or packaged toppings simply can't match. This is the kind of salad that works as a hearty lunch, a crowd-pleasing side, or a light dinner that still feels genuinely satisfying. Serve it right away while the cauliflower is still warm and the arugula just barely wilts at the edges — that contrast of temperatures is what makes it so good.
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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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