0 Heat the oven to 450°F. Place the cauliflower florets on a large baking sheet and toss with 2 to 3 tablespoons of olive oil until well-coated. Add the garlic powder, 1 teaspoon salt, and several grinds pepper and toss to coat. Roast for 15 minutes until lightly browned and crisp. Set aside.
1 Meanwhile, drain but do not rinse the white beans and pat dry. Set aside.
5 Cook the quinoa, according to package directions.
2 Remove the cauliflower from the oven. Add the hot sauce, toss to coat, and push to one side of the pan. Pour half of the beans onto the pan, drizzle with oil, and season with salt and pepper. Return to the oven and roast until everything is crispy, 20 to 25 minutes.
3 Meanwhile, make the sauce: in a small food processor, add the herbs, remaining beans, tahini, 2 tablespoons olive oil, juice of 1 lemon, 2 tablespoons warm water, 1/4 teaspoon salt, and several grinds pepper. Process until smooth, adding more warm water to thin it out as needed. Taste and season with salt and pepper, if needed.
4 Spoon some of the sauce into each bowl. Top with the cauliflower and crispy beans, cooked quinoa, avocado, and more herbs or arugula. Drizzle with more sauce and serve with lemon wedges.
