Moroccan Spiced Cauliflower and Chickpeas

-1 Preheat the oven to 375 F
-1 Line a large baking sheet with parchment paper, and add the cauliflower and the chickpeas to the pan 
-1 In a small bowl, combine all the spices together. Toss the cauliflower with the olive oil and sprinkle on the spices. Mix together thoroughly until they're evenly coated.
-1 Bake for 30 minutes. Remove from oven, give the veggies a toss and bake for an additional 15-20 minutes.
-1 While that bakes, prepare the yogurt tahini sauce by mixing all of the ingredients together in a bowl until smooth. Add the water at the end if needed to thin the sauce. Serve as a dip or drizzle over the roasted cauliflower. 
-1 Leftovers will stay fresh in the fridge for up to 5 days.