Preheat oven to 400 degrees F.
Line 2 baking sheets with foil.
On one baking sheet, place cauliflower and sweet potato.
Drizzle with 2 tablespoons of olive oil and season with cumin, cayenne, salt, and pepper and toss around to evenly distribute.
On second baking sheet, add chickpeas and red onion.
Drizzle with 1 tablespoon of olive oil and season with paprika, salt, and pepper.
Place baking sheet with cauliflower and sweet potatoes in oven and bake for 40 minutes, stirring after 20 minutes.
Place baking sheet with chickpeas and onion in for remaining 20 minutes of cauliflower/sweet potato baking time.
To make the dressing, place all lemon tahini dressing ingredients in a small food processor and blend.
Once all of the veggies and chickpeas are done roasting, let cool.
In a large bowl, combine veggies and drizzle with dressing, only adding about 1/2 of it to begin with and adding more as you prefer. I had a couple of tablespoons remaining.
Toss with parsley.
Serve and enjoy!