Ingredients

• Cauliflower: 1 medium head, cut into florets
• Chickpeas: 1 can (15 oz), rinsed and drained
• Olive Oil: 2 tbsp (for roasting)
• Cumin Powder: 1 tsp (for roasting)
• Smoked Paprika: 1/2 tsp (for roasting)
• Salt: to taste (for roasting)
• Black Pepper: to taste (for roasting)
• Mixed Greens: 4 cups (optional, for serving)
• Fresh Parsley: 1/4 cup, chopped (for garnish)

↳ Dressing

• Tahini: 1/4 cup
• Lemon Juice: 2 tbsp, fresh
• Garlic: 1 clove, minced
• Water: 2-4 tbsp, to thin
• Salt: to taste

Preparation Steps

1. Preheat oven to 400°F (200°C).
2. On a large baking sheet, toss cauliflower florets and chickpeas with olive oil, cumin powder, smoked paprika, salt, and pepper.
3. Roast for 20-25 minutes, flipping halfway, until cauliflower is tender and slightly charred.
4. While vegetables roast, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, and minced garlic. Gradually add water, whisking until smooth and desired consistency is reached. Season with salt.
5. If using mixed greens, arrange them on serving plates or in a bowl.
6. Top with the roasted cauliflower and chickpeas.
7. Drizzle generously with tahini dressing and garnish with fresh parsley.
8. Serve warm or at room temperature.