Roasted cauliflower, haloumi and zucchini with tahini dressing Recipe | Home Beautiful

Ingredients

• ½ head cauliflower (700g), trimmed, cut into florettes
• ⅓ cup olive oil
• 2 cloves garlic, crushed
• 2 tsp cumin seeds, crushed
• 3 white zucchini (400g), sliced thickly lengthways
• 1 bunch asparagus, trimmed, halved
• 250g haloumi, cut into 7mm slices
• 80g baby spinach leaves, rinsed
• Sumac, to serve
• Tahini dressing
• 2 tbsp tahini
• 2 tbsp lemon juice
• 2 tbsp water
• ½ tsp ground cumin
• 2 tsp honey