Roasted Cauliflower Salad with Tahini Dressing

Preheat the oven to 200C or 400F.
Cut the cauliflower head into bite-sized florets.
Using a big mixing bowl, add cauliflower and chickpeas. Add olive oil, za'atar, cumin, coriander, sweet paprika, and salt.
Combine all the ingredients until the cauliflower florets and chickpeas are well coated.
Transfer the cauliflower and chickpeas onto a baking tray and bake for 35-40 minutes or until the chickpeas are crunchy and the cauliflower tender and golden. Make sure to stir the ingredients halfway to ensure that everything is cooking evenly.
Once cooked, let them cool for a couple of minutes before you add them to the salad bowl to make sure the leaves stay fresh.
Grab your favorite salad bowl and add the spinach and rocket leaves, baked cauliflower and chickpeas, pomegranate, avocado cut into big slices, sumac, and some extra Za'atar to taste.

Combine the tahini, pressed garlic, fresh lemon juice, and salt in a mixing bowl.
Using a whisk or a fork, combine all the ingredients and pour water slowly while you keep whisking. Keep adding water until you reach the desired consistency. You want to get a creamy texture for the perfect dressing consistency.
Right before serving, add your homemade tahini dressing.