Roasted Cauliflower Salad Recipe

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

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

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

Make the dressing:

1. 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.

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

3. Drizzle the salad with the dressing, then serve. Enjoy!