Oats Free Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — tossed in cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges caramelize and the chickpeas turn satisfyingly crisp. The result is a salad that actually feels like a meal, layered over peppery arugula with dried cranberries for a little sweetness and toasted pumpkin seeds for crunch. Every single component in this recipe is naturally free from oats, so there's no need to audit labels or swap anything out — it just works as written. The tahini dressing ties everything together with a creamy, garlicky, lemon-bright finish that you'll want to drizzle on everything else in your fridge. Warm roasted vegetables meeting cool greens is one of those combinations that never gets old, and the contrast of textures here — tender cauliflower, crispy chickpeas, chewy cranberries — keeps every bite interesting. It's the kind of dish that looks impressive on a platter but comes together with minimal fuss and a single sheet pan.
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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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