For the Roasted Cauliflower

• 1 large head of cauliflower, cut into florets
• 3 tbsp olive oil
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• ½ tsp coriander
• ¼ tsp cinnamon
• Salt and pepper, to taste

For the Bowls

• 2 cups cooked basmati rice, quinoa, or couscous
• 1 cup chopped cucumber
• 1 cup cherry tomatoes, halved
• ½ small red onion, thinly sliced
• ½ cup chopped parsley or cilantro
• Lemon wedges, for serving

For the Sauce (choose one)

Tahini Sauce:

• ¼ cup tahini
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 3–4 tbsp warm water
• Salt, to taste

OR Yogurt Sauce:

• ½ cup Greek yogurt
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 tsp minced garlic
• Salt and pepper, to taste