Pistachio 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 are deeply golden and the chickpeas turn satisfyingly crisp. The result is a warm, hearty salad that lands on a bed of peppery arugula with dried cranberries and freshly toasted pumpkin seeds for crunch, color, and a little sweetness in every bite. The creamy tahini dressing — built from sesame paste, fresh lemon juice, olive oil, and garlic — pulls everything together with a nutty, bright finish that feels far more impressive than the effort involved. For anyone navigating nut allergies or sensitivities, salads like this can be a minefield when they show up at restaurants or delis, often garnished with mixed nuts or prepared on shared surfaces. This one keeps things clean and intentional: every ingredient is listed, every step is straightforward, and there are no surprise additions to worry about. Pumpkin seeds deliver that satisfying toasty crunch without stepping anywhere near tree nut territory. It works equally well as a weeknight main or a showstopping side you'd proudly bring to a dinner table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!