> 1 medium head cauliflower
> 3 tbsp olive oil, divided
> 1 (15.5 oz) can chickpeas, drained and rinsed
> 1 onion, sliced
> 2 tbsp sesame tahini
> 1 lemon
> 1 clove garlic, minced
> 1/2 tsp ground cumin
> 1/3 cup chopped parsley
Cut cauliflower into florets. Preheat oven to 425°F. On an 18x13" parchment-lined baking sheet, spread cauliflower and toss with 2 tablespoons oil, salt, and pepper. Bake 20 minutes.
Remove cauliflower from oven and push to one half of baking sheet. Add chickpeas and onion to other half and toss with remaining 1 tablespoon oil. Season with salt and pepper. Bake 15 to 20 minutes, until crisp.
Meanwhile, in a small bowl, combine tahini, 2 tablespoons lemon juice, garlic, and cumin. Gradually stream in 1 to 2 tablespoons warm water, whisking constantly, until dressing is smooth and creamy.
Transfer roasted cauliflower, chickpeas, and onion to a large bowl or serving platter. Toss with parsley and drizzle with tahini-lemon dressing.