Lupin Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets a serious glow-up here — golden-edged florets and crispy chickpeas tumble over peppery arugula with dried cranberries, toasted pumpkin seeds, and a silky tahini dressing that ties everything together. The combination of cumin, turmeric, and smoked paprika gives the roasted vegetables a warm, earthy depth that makes this salad feel genuinely satisfying rather than an afterthought. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged dressings, spice blends, and even some chickpea products, so making everything from scratch here is a real advantage. Every component in this recipe is naturally free of that legume — the tahini dressing is built from sesame paste, fresh lemon, garlic, and olive oil, with nothing hidden in the mix. Toasting the pumpkin seeds in a dry skillet until they pop adds a nutty crunch that plays beautifully against the creamy dressing and chewy cranberries. It's the kind of salad that works as a hearty lunch on its own or as a stunning side that holds its own next to almost anything.

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