Preheat oven to 425°F. In a large bowl, toss cauliflower florets and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.

Roast for 25–30 minutes on a parchment-lined sheet, stirring halfway, until cauliflower is golden brown, tender inside, and chickpeas turn deeply crispy.

Whisk together lemon juice, minced garlic, and tahini (or Greek yogurt) until creamy, adding water a teaspoon at a time to reach desired consistency.

Season with salt and pepper, then taste and tweak the dressing's brightness, tang, and creaminess until perfectly balanced.

Combine roasted veggies and dressing in a serving bowl, gently tossing to coat every floret and chickpea in tangy goodness.

Garnish with bright chopped parsley or cilantro, then let the salad rest for 5–10 minutes before serving.