Vegan Roasted Cauliflower Salad

Total time50 min

Prep time15 min

Cook time30 min

Caramelized cauliflower edges, crispy chickpeas, peppery arugula, and a silky lemon-tahini dressing — this is the kind of salad that genuinely satisfies rather than just checks a box. The magic happens at 425°F, where the florets go deeply golden and the chickpeas crisp up just enough to add a little crunch to every bite. Everything on this ingredient list is naturally plant-based, so there's no swapping, substituting, or second-guessing — it just works from the start. The tahini dressing comes together in minutes with fresh lemon juice, a touch of maple syrup, and grated garlic, and it ties the whole bowl together with a nutty, bright richness that feels almost indulgent. Pomegranate seeds and toasted pumpkin seeds are optional, but if you have them on hand, they push this from weeknight dinner to something you'd proudly serve to guests. It makes four servings, comes together on a single sheet pan, and is the kind of recipe you'll find yourself coming back to again and again.

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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
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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