Brazil Nut 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 go deeply golden and the chickpeas turn just crispy enough to add a satisfying bite. The whole thing lands on a bed of peppery arugula with dried cranberries and freshly toasted pumpkin seeds, so every forkful has something going on. What really ties it together is the tahini dressing — bright with lemon juice, mellow from the sesame paste, and whisked smooth with a little grated garlic until it's perfectly pourable. Tree nut concerns can make dressings and toppings tricky, but every component here is straightforward and easy to verify, with no hidden nuts lurking in the ingredient list. Pumpkin seeds bring the crunch you'd normally expect from a nut-based topping, and they toast up beautifully in just a few minutes on the stovetop. This is the kind of salad that works as a hearty lunch, a dinner side, or even a meal prep centerpiece that holds up well when the dressing is kept separate until serving.

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