Paraben Free Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Paraben 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 freshly toasted pumpkin seeds, making it as visually striking as it is delicious. What makes this salad genuinely special is the tahini dressing — whisked together from scratch with fresh lemon juice, grated garlic, and good olive oil until it's silky and pourable. Every component is built from whole, recognizable ingredients, which is exactly what you want when you're being careful about what goes into your food and avoiding synthetic additives that sneak into store-bought dressings and spice blends. Parabens can hide in processed condiments and pre-mixed seasonings, so making the dressing and spice blend yourself from scratch puts you fully in control. The warm cauliflower wilts the arugula just slightly as it hits the bowl, creating that perfect contrast between tender roasted veg and fresh greens. It's hearty enough to stand alone as a main or shine as a showstopping side at any table.

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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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