Step 1

Start by preparing your cauliflower.  Pre-heat oven to 425 degrees F.  Wash cauliflower and remove the leaves and core.  Cut cauliflower into bite size florets.  Add cauliflower to a large baking sheet, along with the chickpeas.

Step 2

Pour olive oil over cauliflower and chickpeas and then add all the seasonings.  Mix together with your hands to make sure everything is coated well.  Place into oven and roast for about 20 minutes.  Remove from the oven, pour on the dried cranberries, mix everything and roast another 5 minutes or so.

Step 3

Prepare the tahini sauce while the cauliflower is roasting.  Add all dressing ingredients to a medium sized bowl and mix together.  Consistency should be creamy and easily drizzle- able.  I encourage you to give the dressing a taste and adjust ingredients according to the flavors you like!

Step 4

Prepare you bowls.  Add rice, or another grain, to your bowl and then top with a couple of spoonfuls of the cauliflower and chickpea mixture.  Drizzle desired amount of dressing over and then add fresh cilantro, cashews, extra dried cranberries and a big squeeze of fresh lime or lemon juice if you like.  Enjoy!