Rice Free 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 tahini dressing that pulls everything together. The spice blend of cumin, turmeric, and smoked paprika gives the roasted vegetables a warm, earthy depth that makes this feel like a genuinely satisfying main rather than a side dish. Grain-free eating can sometimes feel like you're just subtracting things, but this salad is proof that the right combination of whole ingredients more than fills the gap. The tahini dressing comes together in minutes — just whisk tahini, fresh lemon juice, olive oil, and garlic with a splash of water until it's smooth and pourable. Toasting the pumpkin seeds in a dry skillet adds a nutty crunch that plays beautifully against the tender cauliflower and soft chickpeas. Every ingredient here is naturally free of rice and rice-derived fillers, so there's no label-reading required. Serve it warm, straight from the sheet pan, for the best contrast of textures.

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