>> Source: undefined
>> Time: 35-40 minutes
>> Course: Main

Preheat the #oven{} to ~{400%degrees F}.

Chop the @cauliflower{1%head} into small florets and place them on a #large baking sheet{}. Slice the @red onion{1/2} into 1/4-inch strips and place them on the baking sheet. Drizzle with @olive oil{2%Tbsp} and season with @salt and @pepper to taste. Toss the cauliflower and onions until coated in oil, salt, and pepper.

Roast the cauliflower and onions in the preheated oven for ~{20%minutes}, then stir, return them to the oven, and roast for an additional ~{10-15%minutes}, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the @tahini{1/3%cup}, @water{1/3%cup}, @lemon juice{1/4%cup}, @garlic{2%cloves}, @cumin{1/2%tsp}, @cayenne{1/4%tsp}, and @salt{1/4%tsp} to a blender. Blend until smooth, then refrigerate until ready to serve.

Drain and rinse the @chickpeas{1%15oz can}. Add them to a #skillet along with the @olive oil{1%Tbsp}, @smoked paprika{1/2%tsp}, @garlic powder{1/4%tsp}, @cayenne{1/8%tsp}, and a pinch of @salt and @pepper to taste. Cook until the chickpeas are heated through and coated in spices.

Chop the @parsley{1/2%bunch} and set aside for garnish.

To serve, combine the roasted cauliflower and onions with the spiced chickpeas, drizzle with the lemon tahini dressing, and garnish with chopped parsley. Enjoy!