Preheat the oven to 400°F/200°C.
To a large sheet pan, add cauliflower florets, chickpeas, and red onion wedges. Drizzle with olive oil, then season with smoked paprika, ground cumin, garlic powder, and salt.
Roast in the preheated oven for 20-25 minutes or until the cauliflower florets are fork tender, then place under the broiler for 3-5 minutes for everything to crisp up but keep an eye on them.
Remove from the oven and allow to cool for 15-20 minutes.
As the cauliflower is being roasted, make the tahini dressing. In a bowl, combine tahini paste with lemon juice, water, garlic, and salt. Whisk until creamy but not too thick.
To assemble the salad, add arugula to a large bowl, followed by the cooled roasted cauliflower, chickpeas, and onion. Drizzle with the dressing, and sprinkle with toasted sunflower seeds and dried cranberries. Toss to combine and serve.
