Preheat oven to 400F.

Thinly shave the cauliflower on a mandolin or use a knife to cut into shaved pieces then place them in a bowl. 

Slice the red onion into 1/4-inch strips and place them in the bowl with the cauliflower.

Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt and pepper, then place on baking sheet lined with parchment paper.

Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve. 

Devein and chop the kale and set aside. 

Remove the pits from the dates and chop into little pieces.

Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat. 

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed and chopped).

To build the salad, combine the roasted cauliflower and red onions in a bowl with the spiced chickpeas, kale and chopped parsley. Add pumpkin seeds, sunflower seeds and dates to the salad then drizzle the lemon tahini dressing over top and toss to combine. 

Serve warm or cold.