Almond Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets the full treatment here — tossed in cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges caramelize and the chickpeas turn satisfyingly crisp. The result is a salad that actually feels like a meal, layered over peppery arugula with chewy dried cranberries and toasty pumpkin seeds for texture in every bite. The tahini dressing comes together with just a whisk — lemon juice, garlic, olive oil, and a little water to get it silky and pourable — and it ties every component together beautifully. Many salads in this style lean on slivered or sliced almonds for crunch, but the toasted pumpkin seeds do the job just as well without any nut involvement whatsoever. Every ingredient here is naturally free of tree nut concerns, so there's no need to audit labels or swap anything out. It's the kind of dish that looks impressive on a platter but comes together with straightforward pantry staples and one sheet pan. Serve it warm right after tossing, when the cauliflower still has a little heat and the arugula just barely wilts at the edges.

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