Preheat oven to 425°F (220°C).

In a large bowl, toss cauliflower, chickpeas, and red onion with olive oil, cumin, paprika, turmeric, garlic powder, salt, and pepper.

Spread the mixture on a baking sheet and roast for 25–30 minutes, flipping halfway through for even cooking.

Rinse quinoa under cold water, then cook in a pot with water in a 2:1 ratio until fluffy, about 15 minutes. Let sit for 5 minutes and fluff with a fork.

In a mixing bowl, combine diced cucumber, tomato, parsley, lemon juice, and salt to make a refreshing salad.

In another bowl, whisk tahini, lemon juice, minced garlic, and warm water until the mixture is smooth and creamy.

To serve, assemble the bowls by adding a layer of quinoa, topping it with roasted vegetables, cucumber-tomato salad, and drizzling with tahini sauce. Garnish with extra parsley.