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Prepare the Salad: Preheat the oven to 350°F (or convection oven to 320°F) and line a baking sheet with parchment paper.
In a large bowl, combine the cauliflower florets, olive oil, paprika, cumin and almonds; mix well, making sure the cauliflower is evenly coated with the oil and spices. Spread onto the baking sheet and roast in the oven until the cauliflower has started to brown, 20 to 25 minutes. Remove from the oven to cool.
Meanwhile, core the apples and chop into ½-inch chunks. Place the apple pieces in a bowl of cold water with the lemon juice to prevent them from browning and keep them fresh.
Make the Dressing: In a small bowl, combine the tahini, honey, lemon juice and olive oil. Season with salt and pepper to taste.
Drain the apples and combine with the cauliflower mixture, pomegranate seeds and arugula, then drizzle with dressing to serve.