Pregnancy Friendly Roasted Cauliflower Salad with Tahini Dressing
Roasted cauliflower gets the full treatment here — tossed with cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges are deeply golden and the chickpeas turn irresistibly crisp. The result is a salad that actually satisfies, layered over peppery arugula with dried cranberries and freshly toasted pumpkin seeds for crunch, sweetness, and a little something extra in every bite. That creamy tahini dressing — bright with fresh lemon juice and a hint of garlic — pulls the whole thing together in the best way. During pregnancy, getting enough iron, folate, and plant-based protein can feel like a constant puzzle, and this bowl quietly delivers on all three through chickpeas, pumpkin seeds, and leafy greens. Turmeric adds a warm, anti-inflammatory note, and because everything here is made from whole, recognizable ingredients, you know exactly what's going into your body. It comes together in under an hour with minimal fuss, which is exactly what you want when energy isn't always on your side. Serve it warm right off the sheet pan or let it cool slightly — either way, it's the kind of meal that feels genuinely nourishing rather than just virtuous.
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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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