# What You'll Need:
→ Crispy Cauliflower
01 - 1 large head cauliflower, cut into bite-size florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Salad
08 - 6 cups mixed salad greens (arugula, spinach, romaine)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 red onion, thinly sliced
11 - 1/4 cup chopped fresh parsley
12 - 2 tablespoons toasted pumpkin seeds (optional)
→ Tahini Sauce
13 - 1/3 cup tahini
14 - 3 tablespoons lemon juice (about 1 lemon)
15 - 2 tablespoons water, plus more as needed
16 - 1 small garlic clove, minced
17 - 1/4 teaspoon salt
18 - 1 teaspoon maple syrup or honey (optional)
# How to Make It:
01 - Set the air fryer to 400°F and allow it to preheat.
02 - In a large bowl, combine cauliflower florets with olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss until evenly coated.
03 - Arrange the seasoned cauliflower in a single layer in the air fryer basket. Air fry for 15 to 18 minutes, shaking the basket halfway through until the florets are golden and crispy.
04 - While the cauliflower cooks, place mixed greens, cherry tomatoes, red onion, chopped parsley, and toasted pumpkin seeds (if using) in a large salad bowl or platter.
05 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, salt, and maple syrup or honey if using. Add additional water, one teaspoon at a time, to reach desired consistency.
06 - Once cauliflower is crisp, transfer it atop the salad greens. Drizzle the tahini dressing generously over the salad.
07 - Serve immediately, garnished with extra parsley or seeds if desired.
