Little Sunny Kitchen · by Diana★ 5.0 (18)
Roasted Cauliflower Salad with Tahini Dressing
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 14%
CARBS 25G45% OF CAL
6G FIBER10G OTHER8G TOTAL SUGAR
FAT 12G48% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and chickpeas served over arugula with a bright tahini-lemon dressing. Smoky, hearty, and satisfying with nutty depth.
mainmediterraneansaladbowlbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 head cauliflower (cut into florets)
- 1 15-oz can chickpeas (rinsed and drained well)
- 1 medium red onion (cut into wedges)
- 3 tablespoons olive oil (not extra virgin)
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2-3 cups arugula ((Rocket in the UK))
- 2 tablespoons toasted sunflower seeds/pepitas
- ¼ cup dried cranberries
- ¼ cup tahini paste
- 3 tablespoons lemon juice
- 2 tablespoons water
- 1 small clove garlic (pressed)
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 14%
CARBS 25G45% OF CAL
6G FIBER10G OTHER8G TOTAL SUGAR
FAT 12G48% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 491mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.