Vegetarian Roasted Cauliflower Salad with Tahini Dressing
Caramelized edges on golden cauliflower, crispy roasted chickpeas, and a silky tahini dressing ā this salad is the kind of thing that makes people forget they're eating vegetables. The florets get tossed with cumin, turmeric, and smoked paprika before hitting a hot oven, so every bite carries a deep, warm spice that plays beautifully against the peppery arugula underneath. Toasted pumpkin seeds add a satisfying crunch, and the dried cranberries bring just enough sweetness to balance the bright lemon-garlic dressing. That tahini dressing, whisked together with fresh lemon juice and a grated garlic clove, is genuinely the kind of sauce you'll want to put on everything. Serving it warm over the arugula means the greens soften just slightly at the edges, which makes the whole dish feel hearty and substantial rather than like a side salad afterthought. It comes together on a single sheet pan with pantry-friendly spices, so the effort is low even though the result looks seriously impressive on a platter. Whether you're cooking for a crowd or just yourself, this one earns a permanent spot in the weeknight rotation.
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Learn more āIngredients
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
- Ā½ tsp smoked paprika
- Ā½ tsp salt
- Ā¼ 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
- 2ā3 tbsp water, to thin
- Ā¼ tsp salt
For the salad
- 5 oz baby arugula
- ā cup dried cranberries (unsweetened or lightly sweetened)
- Ā¼ cup raw pumpkin seeds
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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