To make the quinoa, cook quinoa and 1 cup water until all liquid is absorbed (approximately 10-15 mins).
Next, preheat the oven to 400 degrees and line a baking tray with parchment paper.
Slice the bottom of the cauliflower so that it sits flat on the tray. Rub with turmeric, two tbsp olive oil and two pressed cloves of garlic.
Cook until the top is slightly browned and the florets feel tender when tested with a fork (approximately 1 hour).
To make the tahini sauce, mix tahini with ½ cup water. If the mixture is too diluted, add more tahini. If it’s too thick, add more water. You want a consistency that’s good for drizzling. Mix in 1 pressed garlic clove, juice of one lemon and salt to taste.
Open and drain a can of chickpeas. Mix ½ of the can (or all, if you love chickpeas) with the cooked quinoa. Season the mixture with salt and pepper to taste.
Place the quinoa-chickpea pilaf onto a bed of greens. Place the cauliflower on top and drizzle the entire dish with tahini sauce. Garnish with Italian parsley.
