Ingredients:

1 medium cauliflower, cut into florets
1 tbsp olive oil
1/4 tsp salt
1/2 tsp paprika
1 tsp dried oregano
1/4 cup thinly sliced red onion
1/2 cup chopped parsley

Vinaigrette
2 tbsp extra virgin olive oil
1 tsp lemon juice
1/2 tsp lemon zest
1 tsp apple cider vinegar
1 tbsp tahini
1/4 tsp salt
1/4 tsp pepper

INSTRUCTIONS
Preheat the oven to 400⁰ F. Toss the cauliflower florets in a bowl with olive oil and then sprinkle with paprika, oregano, and salt. Make sure cauliflower is evenly coated. Lay the cauliflower out on a baking sheet and bake in the oven for 20 minutes until it is tender and a golden color. While the cauliflower is roasting, whisk together the olive oil, lemon juice, zest, apple cider vinegar, tahini, salt, and pepper in a bowl. Set aside. Once the cauliflower is cooked, remove from the oven and place it in a bowl along with the red onion and parsley. Pour the vinaigrette over the salad and toss until well mixed. Serve warm or at room temperature.