Low Iodine Vegan Roasted Cauliflower Salad
Total time50 min
Prep time15 min
Cook time30 min
4.7(11)
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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
- 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.
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