Pecan 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 caramelize 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 toasted pumpkin seeds for a salad that genuinely feels like a meal. That silky tahini dressing — lemon-bright, garlicky, and whisked to a perfect drizzle — ties every element together in a way that makes you want to eat it straight off the sheet pan. Tree nut allergies can make salads tricky when recipes default to walnuts or pecans for crunch, but the toasted pumpkin seeds here deliver that same satisfying texture without any concern. Every ingredient in this recipe is straightforward and easy to source, so there's no label-scanning stress at the grocery store. It's the kind of bold, colorful salad that looks impressive on a platter but comes together with minimal fuss.

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