Whisk Together the olive oil, lemon juice, grated garlic, ground coriander, paprika, ground cumin, cinnamon, and salt in a small bowl. Add black pepper and red pepper flakes to taste.

Preheat your oven to 425°F (220°C). Prepare a large sheet pan with the cauliflower florets, rinsed chickpeas, and sliced red onions.

Drizzle the shawarma mix over the veggies on the pan. Toss everything well to ensure they’re evenly coated.

Spread the vegetables in a single layer and roast for 25 to 30 minutes, stirring halfway through.

In a small bowl, whisk together Greek yogurt or tahini with lemon juice and salt. Gradually add cold water until desired consistency.

Once the vegetables are out of the oven, add cooked quinoa, chopped parsley, and a squeeze of lemon. Toss to mix.

Spoon the mixture into bowls and top with diced cucumber and tomato, drizzling generously with the sauce before serving.