Roasted Cauliflower and Chickpea Salad with Whipped Tahini

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

2. Make the spice mixture by mixing cornstarch, cumin, 1 teaspoon oregano, paprika, ¾ teaspoon salt, and pepper in a small bowl.

3. Add the cauliflower and chickpeas to the sheet pan, then add the olive oil and spice mixture; toss to coat.

4. Place in the oven for 34-38 minutes, tossing a few times until the cauliflower is crisp and the chickpeas are slightly crisp.

5. While the cauliflower is cooking, make the whipped tahini by blending roasted red peppers, tahini, lemon juice, ¼ teaspoon salt, ½ teaspoon oregano, and pepper until smooth.

6. Remove the cauliflower and chickpeas, add baby spinach to the sheet pan, and return to the oven for 2 minutes until wilted. Toss with red bell pepper and onion.

7. To serve, spread the whipped tahini on a plate and top with the salad mix, sunflower seeds, parsley, dill, capers, honey and additional tahini if desired.