Grain Bowl with Chickpeas & Cauliflower

Preheat oven to 425 degrees F.

Toss cauliflower with oil, cumin and 1/8 teaspoon salt in a medium bowl. Transfer to a small baking dish; roast until the cauliflower is tender, 12 to 15 minutes.

Meanwhile, whisk water, tahini, lemon juice, garlic, za'atar and the remaining 1/8 teaspoon salt in a small bowl.

Place kale in the bottom of a shallow serving bowl. Top with cauliflower, quinoa and chickpeas; drizzle with 2 tablespoons of the dressing (save the rest for another use).