Tahini Cauliflower + Chickpea Bowl

Method

1. 1Heat oven to 220C; toss cauliflower and chickpeas with olive oil, cumin, paprika, harissa and salt.
2. 2Roast 26 minutes till the edges char deeply.
3. 3Beat tahini, lemon, garlic, salt and warm water to a pourable sauce.
4. 4Layer bowls: quinoa, greens, then roast cauliflower + chickpeas.
5. 5Drizzle tahini sauce thick, scatter pickled red onion.
6. 6Top with parsley and mint; serve with warm pita.