1/4cupwater– or enough water until the tahini is smooth
Preheat oven to 400 degrees.
Mix cauliflower florets, onions, and garlic in a large bowl.
In a small bowl, combine olive oil, lemon juice, cinnamon, sumac, cumin, allspice, nutmeg, salt and pepper. Pour over cauliflower mixture using tongs to stir. You want the olive oil mixture to coat all the vegetables.
Place vegetable mixture onto a baking sheet in a single layer and roast for 10 minutes. Rotate baking sheet, stir vegetables, and roast for another 8-10 minutes until golden and tender.
While cauliflower is roasting, make tahini dressing. In a small bowl or mason jar, combine tahini, lemon juice, garlic, salt, and enough water to thin tahini mixture into a smooth sauce.
Once cauliflower is roasted, place on a large platter or bowl. Drizzle tahini sauce over vegetables. Top with Italian parsley, pomegranate seeds.