Roasted Cauliflower Salad with Chickpeas, Tahini, and Avocado

1. Roast the Cauliflower

Preheat the oven to 425°F. Toss the cauliflower florets with the extra-virgin olive oil, kosher salt, and black pepper in a large bowl. Spread the cauliflower evenly on two rimmed baking sheets and roast for 35 to 45 minutes until golden brown and tender.

2. Prepare the Tahini Dressing

In a blender, combine the chickpeas, lemon juice, orange juice, tahini, rice vinegar, honey, kosher salt, parsley, mint, garlic, sumac, and Turkish red pepper. Blend until smooth. Gradually drizzle in the olive oil while the blender runs to emulsify the dressing.

3. Assemble the Salad

In a large bowl, combine the roasted cauliflower, watercress, remaining chickpeas, and additional parsley and mint. Toss with the tahini dressing, then gently fold in the diced avocado. Sprinkle with toasted sesame seeds and orange zest. Adjust seasoning if necessary.