1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set it aside.

2. Clean the cauliflower and cut/tear it into small florets. Place on the baking sheet. Mix 1 tbsp. of the harissa paste and 1 tbsp. of the olive oil and brush the cauliflower with it. Bake for about 20 minutes.

3. While the cauliflower is baking drain the chickpeas from the can. Peel the onions and garlic and cut the onions into larger pieces and the garlic into slices. Mix the remaining harissa paste with 2-3 tbsp. olive oil. When the baking time is over, brush the cauliflower with the harissa-oil mix once more, push everything to one side and add the chickpeas, onions, and garlic to the other side of the baking sheet. Season everything well with salt and pepper and bake another 20-25 minutes. You want everything to look nicely roasted. When done take it out of the oven and mix in a bowl.

4. For the dressing add the tahini, lemon juice, and 2 tbsp. of the water to a small bowl and mix to combine. You want the dressing not to be too thick – add more water if necessary. Season with garlic powder, cumin, salt, and pepper. Drizzle with some olive oil and sprinkle with some black sesame seeds. Sprinkle the salad with some chopped parsley and serve the dressing on the side so everybody can add it on their own. The salad can be served cold or slightly warm. Store leftover in the fridge for up to 3 days.