Preheat oven to 400°F.

Chop cauliflower into bite sized pieces. Put in a mixing bowl and add lemon juice, garlic powder, onion powder, smoked paprika, cumin, salt and pepper.

Mix until cauliflower is coated.

Add cauliflower to a baking sheet with parchment paper and bake for 30 minutes or until cauliflower is tender.

Add quinoa to a sauce pan with 3 cups of water. Bring water to a boil and then reduce to a simmer. Allow quinoa to cook until all of the water is absorbed, about 15-20 minutes.

Repeat this process with the spelt berries. Add spelt berries to 1 cup of water. Bring water to a boil and then reduce to a simmer. Allow spelt to cook until all of the water is absorbed, about 20-30 minutes.

Once both are cooked, combine and add garlic powder, salt and pepper.

Chop and saute onion, bell pepper and garlic cloves in a saute pan.

Once soft, add cooked chickpeas, garlic powder, onion powder, cumin, smoked paprika, salt and pepper.

In a high powered blender, combine tahini, cashews, almond milk, lemon juice, cumin, salt and pepper.

Blend until smooth and creamy. Add more almond milk as necessary.

Take a scoop of the grains and add to a bowl. Add a handful of roasted cauliflower, a spoonful of the chickpea mixture and drizzle the tahini dressing on top.

Chop and toast almonds until golden-brown. Finish off your bowls by topping them with the toasted almonds and a sprinkle of parsley then serve.