Wheat Free Roasted Cauliflower Salad with Tahini Dressing

Roasted cauliflower gets the full treatment here — tossed with cumin, turmeric, and smoked paprika, then blasted in a hot oven until the edges go 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, so every forkful has something going on. The tahini dressing — bright with lemon juice, mellow from olive oil, and sharpened with a little raw garlic — pulls it all together in a way that feels restaurant-worthy without any real fuss. Every single ingredient here is naturally free from wheat, so there's no swapping, substituting, or label-squinting required. That's genuinely rare for a salad this hearty and filling, since many dressed salads sneak in croutons, flour-thickened dressings, or seasoning blends with hidden grain fillers. This one keeps things clean without sacrificing an ounce of flavor. Serve it warm straight from the oven or let the cauliflower cool slightly — either way, it disappears fast.

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