Low Sodium Vegan Roasted Cauliflower Salad

Total time50 min

Prep time15 min

Cook time30 min

Low Sodium Vegan Roasted Cauliflower Salad

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Ingredients

4 servings

For the salad

1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
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1 can (15 oz) chickpeas, drained and rinsed
3 tbsp olive oil, divided
1 tsp ground cumin
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the dressing

3 tbsp tahini
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tbsp olive oil
1 tsp maple syrup
1 small garlic clove, finely grated
2–3 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

To assemble

2 cups baby arugula or mixed greens
¼ cup fresh flat-leaf parsley, roughly chopped
3 tbsp pomegranate seeds (optional)
2 tbsp toasted pumpkin seeds (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, 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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