Anti Inflammatory Vegan Roasted Cauliflower Salad
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 salad
- 1 large head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- 2–3 tbsp water
- ¼ tsp salt
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!