• Preheat the oven to 400°F (200°C).
• Cut the cauliflower head into small florets.
• Place the cauliflower florets on a large baking sheet. Drizzle some olive oil and season with cumin, paprika, cinnamon, nutmeg, garlic powder, salt, and pepper.
• Toss all the ingredients together to cover the florets evenly with the oil and spices.
• Roast for 15 minutes in the center of the oven. After 15 minutes, open the oven and stir the florets with an oven-proof spatula.
• Return in the oven for about 10-15 minutes or until the cauliflower florets are tender and browned on the outside.
• Remove from the oven and cool down for 10-15 minutes before assembling with the rest of the ingredients. If the florets are too hot, they may wilt the spinach leaves. You can serve the salad with lukewarm or cold roasted cauliflower. Both taste amazing.
• Meanwhile, prepare the tahini lemon dressing.

Tahini lemon dressing

• In a medium-size mixing bowl, whisk together the following ingredients: tahini, lemon juice, water, garlic, cumin, salt, and pepper. If the dressing is too thick, add more water, one tablespoon at a time, until it reaches your favorite dressing consistency.

Serve the salad

• In a large salad bowl or platter, add the baby spinach leaves, lukewarm or cold roasted cauliflower, halved cherry tomatoes, roasted sliced almonds, and sunflower seeds.
• Immediately drizzle the tahini lemon dressing over the salad.
• Sprinkle chopped parsley on top and toss a few times to combine the flavors.
• Serve immediately with fresh lemon wedges.
• You can store the salad in the fridge for up to 3 days in an airtight container or a salad bowl sealed with a silicone lid.