Lebanese Roasted Cauliflower with Tahini Sauce

• Cauliflower florets-broken into bits-3 cups
• Baked potato wedges, optional
• Boiled Chickpeas-2/3 cup
• Baby Spinach, parsley or cilantro- ¼ cup
• Red Onion-1/4-sliced lengthwise
• Salt-to taste
• Almond Feta-cubed ¼ cup [optional]

INSTRUCTIONS
1 Place cauliflower florets, chickpeas, salt and toss well.
2 Place on a lightly oiled baking tray or silpat and roast for 20 minutes.
3 Flip and let it roast for another 15 minutes
4 In a flat bowl, add chopped spinach, onions, roasted cauliflower, chickpeas, toss them together
5 Add the tahini sauce, give all ingredients a gentle mix and serve

Tahini Sauce:

¼ cup tahini paste
¼ cup water
3 tablespoons fresh lemon juice
1garlic clove
¼ teaspoon salt
Blend in a blender until well combined