Roasted Cauliflower Salad

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.

Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.

Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.

In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.

Drizzle the salad with the dressing, then serve.

Enjoy!