Gut Friendly Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets the full treatment here — golden-edged florets and lightly crisped chickpeas tumbled over a bed of peppery arugula, finished with chewy cranberries, toasted pumpkin seeds, and a silky lemon-tahini dressing. The combination of textures alone is enough to make this a regular in your rotation. Cumin, turmeric, and smoked paprika do the heavy lifting on flavor, so every bite has warmth and depth without relying on anything processed or hard to digest. The tahini dressing is whisked together from whole ingredients — sesame paste, fresh lemon juice, a little olive oil, and garlic — which means you know exactly what's going in your body. Roasting at high heat brings out the natural sweetness of the cauliflower while keeping the chickpeas satisfyingly crisp, a technique that makes this feel indulgent without being heavy. Pumpkin seeds add a gentle crunch and a boost of nutrients that round out the bowl beautifully. It's the kind of salad that actually fills you up and leaves you feeling good afterward.

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