• Preheat oven to 350.
• Place cauliflower florets and cubed sweet potatoes on a large baking sheet.
• Drizzle with olive oil, then sprinkle on curry powder, tumeric, garlic powder, red cayenne pepper and season with salt & pepper.
• Toss everything together until it's well coated.
• Spread out evenly on baking sheet.
• Roast for 30 minutes, flipping halfway in between.
• We want sweet potatoes to be somewhat fork tender but still have a slight bite.
• Once done cooking, add roasted sweet potato and cauliflower to a medium bowl.
• Add in thawed peas, green onion, blueberries, cilantro and parsley.

To Make Dressing

• In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt & pepper.
• Mix well to combine.
• Taste and adjust seasonings to your liking.
• Add more warm water if necessary to thin out the dressing so it is spoonable.
• Fold the dressing into remaining ingredients until they are well coated.
• Portion and serve.