# What you need:
→ Produce
01 - 1 medium head cauliflower, cut into florets
02 - 2 ripe peaches, pitted and sliced
03 - 1 small red onion, thinly sliced
04 - 2 cups baby arugula, washed
→ Spices & Seasonings
05 - 2 tablespoons extra virgin olive oil
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon cayenne pepper
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Tahini Drizzle
11 - 3 tablespoons tahini
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon water
14 - 1 garlic clove, finely grated
15 - 1/4 teaspoon kosher salt
# Steps to follow:
01 - Set oven to 425°F (218°C) and line a large baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, smoked paprika, cumin, cayenne, salt, and black pepper until evenly coated.
03 - Arrange seasoned cauliflower in a single layer on the prepared baking sheet and roast for 25 minutes, turning halfway, until golden and tender.
04 - In a small bowl, whisk together tahini, lemon juice, water, garlic, and salt until smooth and creamy. Adjust consistency with additional water if needed.
05 - On a serving platter, layer arugula, roasted cauliflower, sliced peaches, and red onion. Drizzle with tahini sauce just before serving.
