Roasted Cauliflower & Quinoa Salad with Lemon Tahini Dressing

Set oven to 450 F.

Cook quinoa per package directions. I used red quinoa; it looks more appetizing because it contrasts with the white of the cauliflower.

Cut cauliflower into bite-size florets. Toss it in a bowl with the olive oil, lemon juice, and garlic powder. Spread evenly on a rimmed baking sheet and bake for 20 minutes.

In a food processor, mix all of the dressing ingredients. Add more water by the tablespoon until desired consistency is reached. For me, the listed amount of water yielded the perfect thick but creamy dressing.

Allow the quinoa and cauliflower to cool to room temperature and then toss in a salad bowl with cranberries, cilantro and parsley.

Drizzle the salad with the lemon tahini dressing and serve at room temperature or chilled. Both are equally tasty (though my sensitive teeth prefer room temperature).