Cinnamon Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets the full treatment here — golden-edged florets and lightly crisped chickpeas tumbled over peppery arugula with dried cranberries, toasted pumpkin seeds, and a silky tahini dressing. The spice blend of cumin, turmeric, and smoked paprika does all the heavy lifting, delivering deep, earthy warmth without a trace of cinnamon anywhere in the mix. That matters more than you might think, since so many spiced vegetable dishes and store-bought dressings sneak it in as a background note. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The tahini dressing comes together with just lemon juice, garlic, olive oil, and a little water to thin it — bright, nutty, and completely clean. Toasting the pumpkin seeds in a dry skillet until they pop adds a satisfying crunch that makes this feel like a restaurant-worthy plate. It's the kind of salad that works as a hearty lunch or a showstopping side at dinner.

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