2 cups fresh spinach

1 head cauliflower, cut into florets

1 (15-ounce) can chickpeas, drained and rinsed (optional)

1 red onion, peeled and sliced into ½-inch disks

1–2 tablespoons olive oil

1–2 tablespoons harissa paste

Salt and pepper to taste

Pickled vegetables, optional (for garnish)

3 tablespoons tahini

4–5 tablespoons ice water

2 tablespoons lemon juice

⅛ teaspoon cumin

2 teaspoons sea salt

¼ teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss cauliflower florets and chickpeas with olive oil, harissa paste, salt, and pepper until evenly coated.
Arrange cauliflower, chickpeas, and red onion slices in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring halfway, until cauliflower is golden and slightly crisp.
While roasting, prepare the tahini sauce by whisking tahini, lemon juice, cumin, salt, and pepper in a bowl.
Slowly add ice water, one tablespoon at a time, whisking until smooth and creamy.
To serve, spread spinach on a platter or in bowls, top with roasted vegetables, and drizzle with tahini sauce.
Finish with pickled vegetables for extra tang and color.

Add roasted sweet potatoes, carrots, or quinoa for a heartier meal.

Top with pomegranate seeds or toasted pine nuts for texture and color.

Use smoked paprika instead of harissa for a milder version.

The tahini sauce can be made ahead and stored for up to a week.

Reheat roasted vegetables in the oven to restore crispiness.