Cauliflower Chickpea Salad with Whipped Red Pepper Tahini

Ingredients

• 1 tbsp cornstarch
• 2 tsp ground cumin
• 1 tsp sweet paprika
• 1.5 tsp dried oregano (divided — 1 tsp for spice mix; 0.5 tsp for tahini)
• 1 tsp fine sea salt (divided — 3/4 tsp for spice mix; 1/4 tsp for tahini)
• 0.5 tsp black pepper (to taste)
• 650 g cauliflower (small florets)
• 240 g chickpeas (cooked, rinsed, well-dried)
• 45 ml oil (avocado or light olive oil)
• 50 g roasted red peppers (jarred, drained)
• 90 ml tahini (sesame paste)
• 15 ml lemon juice (freshly squeezed)
• 0.25 tsp fine sea salt
• 0.5 tsp dried oregano
• 0.25 tsp black pepper
• 60 g baby spinach
• 50 g red bell pepper (chopped)
• 40 g red onion (finely chopped)
• 35 g sunflower seeds
• 15 g fresh parsley (chopped)
• 6 g fresh dill (chopped)
• 16 g capers (drained)
• 2 tsp honey (optional drizzle)
• 2 tbsp tahini (extra, optional drizzle)