Instructions

• Preheat the oven to 400°F (200°C).
• Prepare the produce: cut 1 head cauliflower into florets and cut 1 medium red onion into wedges. Rinse and drain 1 (15-oz) can chickpeas well.
• On a large sheet pan, combine the cauliflower florets, drained chickpeas, and red onion wedges. Drizzle with 3 tablespoons olive oil (use regular olive oil, not extra virgin). Sprinkle 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and 1 teaspoon salt over everything. Toss on the pan so the oil and seasonings coat the vegetables and chickpeas, then spread them into a single layer.
• Roast on the middle rack for 20–25 minutes, until the cauliflower is fork-tender. For extra crisping, move the pan to the broiler for 3–5 minutes—watch closely so nothing burns.
• Remove the pan from the oven and let the roasted cauliflower, chickpeas, and onion cool on the pan for 15–20 minutes.
• While the vegetables are roasting, make the dressing: in a bowl combine 1/4 cup tahini paste, 3 tablespoons lemon juice, 2 tablespoons water, 1 small clove garlic (pressed), and 1/4 teaspoon salt. Whisk until smooth and creamy; if the dressing is too thick, thin it slightly with a little more water, a small amount at a time, until you reach the desired consistency.
• To assemble the salad, put 2–3 cups arugula in a large bowl. Add the cooled roasted cauliflower, chickpeas, and onion.
• Drizzle the tahini dressing over the salad, sprinkle 2 tablespoons toasted sunflower seeds/pepitas and 1/4 cup dried cranberries on top, then gently toss to combine. Serve immediately.