Roast Cauliflower + Chickpea Salad with Tahini Dressing

• 1 cauliflower head
• 3 tbsp paprika
• 2 tbsp za’atar
• 2 tsp salt
• 2 tbsp extra virgin olive oil
• 0.3 cup dried currants
• 0.3 water
• 0.5 cup fresh chopped parsley
• 0.25 red onion
• 400 g chickpeas, drained
• 0.25 cup pumpkin seeds
• 2 tbsp tahini
• 2 tbsp extra virgin olive oil
• 1 lime, juiced or half a lemon (about 2 tbsp)
• 1 clove garlic, crushed
• 0.5 tsp salt
• 1 Dash of warm water (add until runny)