Instructions

• Heat the oven to 425°F and line a baking sheet. Toss the cauliflower and chickpeas with one tablespoon of olive oil, cumin, smoked paprika, and half the salt.
• Spread the cauliflower and chickpeas in one layer and roast for 25 to 30 minutes, turning once, until the edges are browned and the chickpeas are crisp.
• Meanwhile, combine the rinsed quinoa with one cup water in a saucepan. Bring it to a boil, cover, reduce the heat, and simmer for 15 minutes. Rest covered for 5 minutes, then fluff.
• Whisk the tahini, lemon juice, garlic, remaining olive oil, remaining salt, and water until smooth. Add a splash more water if needed for a pourable dressing.
• Cool the quinoa for a few minutes, then toss it with the roasted cauliflower, chickpeas, parsley, and red onion.
• Drizzle with the tahini dressing, toss gently, taste, and adjust the salt before serving.