Walnut Free Roasted Cauliflower Salad with Tahini Dressing

Total time45 min

Prep time15 min

Cook time30 min

4.6

(4)

Walnut Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets a serious glow-up here — golden-edged florets and crispy chickpeas tumble over peppery arugula, all brought together with a silky, lemony tahini dressing that you'll want to put on everything. The warm spice blend of cumin, turmeric, and smoked paprika gives the vegetables a deep, earthy flavor that makes this feel far more substantial than your average salad. Toasted pumpkin seeds add a satisfying crunch, and the dried cranberries bring just enough sweetness to balance the brightness of the lemon and the slight bitterness of the arugula. Every component here is naturally free of tree nuts, so there's no need to swap anything out or second-guess a single ingredient. The tahini dressing comes together in minutes with just a whisk and a bowl — no blender, no fuss, just a smooth, garlicky pour-over that ties the whole dish together. This one works equally well as a hearty lunch or a show-stopping side at dinner, and it's the kind of recipe that looks far more impressive than the effort it actually takes.

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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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