Quinoa and Roasted Cauliflower Salad with Lemon-Tahini Dressing » Salads for Lunch

Ingredients

• 1 medium head of cauliflower (cut into florets)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked quinoa (optional, for added texture)
• 2 cups mixed greens (such as arugula, spinach, or kale)
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted almonds or sunflower seeds
• 1/4 cup crumbled feta cheese (optional)
• 1/3 cup pomegranate seeds (optional)
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1 small garlic clove (minced)
• 2 –3 tablespoons water (to thin the dressing (if needed))