Roasted Cauliflower

1. Preheat the oven to 400ºF.
2. Chop the cauliflower into small florets and place them on a large baking sheet.
   
   Slice the red onion into 1/4-inch strips and place them on the same baking sheet.
3. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until well coated.
4. Roast the cauliflower and onions in the oven for 20 minutes, then stir, and roast for an additional 10-15 minutes until golden brown.

Roasted Chickpeas

1. Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper.
2. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

Build the salad

1. Pull the parsley leaves from their stems and roughly chop the leaves into small pieces.
2. Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. 
3. Drizzle with Dress It Up Sesame Tahini Dressing
4. Can be served warm or cold.