Preheat the oven to 400 degrees. Put the cauliflower florets on a sheet tray. Add 1 tbsp. Olive oil, garlic, 1 1/2 tsp. Paprika, cumin, cayenne, and 1 tsp. Kosher salt. Toss the mixture with your hands and make sure the oil and spices are evenly distributed, making sure to spread evenly on the sheet tray.

Place in the preheated oven and roast, stirring once, until the florets are cooked through and sizzling, for 15 minutes or until ready. Cool to room temperature.

Place the roasted cauliflower in the food processor with the water, lemon juice, remaining oil, tahini, and remaining salt—pulse to blend and add more water if needed. Add the oregano and parsley and pulse the herbs in the mixture.

Taste and add more salt, lemon juice, and water, if needed.

Place in a bowl to serve garnished with pita bread, blanched multi-colored carrots, and sliced cucumber. Of course, other vegetables and crackers can be used.