Roasted Cauliflower Salad

• 1 medium head cauliflower, cut into florets
• 3 large carrots, cut into 1-inch (2.5-cm) pieces
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 tablespoons olive oil
• ¼ medium red onion, thinly sliced
• 1 cup roughly chopped fresh Italian parsley (35 g)

Dressing

• ¼ cup tahini (60 mL)
• 1 clove garlic, grated
• 2 tablespoons lemon juice
• ¼ cup water (60 mL)
• ¼ cup olive oil (60 mL)
• kosher salt, to taste
• freshly ground black pepper, to taste