Low Sugar Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets the full treatment here — tossed with cumin, turmeric, and smoked paprika before hitting a hot oven until the edges go deeply golden and the chickpeas crisp up just enough to add a satisfying bite. The result is a salad that actually feels like a meal, layered over peppery arugula with toasted pumpkin seeds and dried cranberries for texture and a little natural sweetness. The tahini dressing comes together with just lemon juice, garlic, olive oil, and water — no sweeteners needed, because the brightness of fresh lemon does all the heavy lifting. For anyone keeping a close eye on added sugars, this kind of dish can be tricky since dressings and dried fruit are common culprits, but here the cranberries are unsweetened or only lightly sweetened, and every other component is naturally free of the stuff. Toasting the pumpkin seeds in a dry skillet takes only a few minutes and adds a nutty depth that makes the whole bowl feel more intentional. Serve it warm right off the sheet pan or let the cauliflower cool slightly — either way, the flavors hold up beautifully.

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