Hazelnut Free 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 turn deeply golden and the chickpeas crisp up just enough to add a satisfying bite. The whole thing lands on a bed of peppery arugula with dried cranberries and freshly toasted pumpkin seeds, making it feel like a proper restaurant salad rather than a weeknight afterthought. The tahini dressing is the real star: bright with fresh lemon juice, mellow from good olive oil, and just garlicky enough to pull every element together. Many store-bought dressings and nut-based toppings can be a minefield for anyone avoiding tree nuts, but every component here is straightforward and easy to verify — no hidden blends, no mixed-nut garnishes, no surprises. Tahini is pure sesame paste, and the pumpkin seeds give you that toasty crunch without any cross-contact concerns. Serve it warm right after tossing so the arugula just barely wilts under the heat of the roasted vegetables — that contrast of warm and fresh is exactly what makes this salad so craveable.

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