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Preheat oven to 425˚F (220˚C). Into a small bowl, add 1 tbsp smoked paprika, ½ tbsp each paprika and Italian seasoning, 1 tsp each onion powder, garlic powder, and cumin, and ½ tsp salt. Set aside.
Into a large bowl add your 1 pound quartered mini potatoes, cut head of cauliflower and 15 ounces of chickpeas. Drizzle with 2-3 tablespoon olive oil and the juice of a lemon. Carefully stir with a spatula so the oil coats all the ingredients. Add ½ of the seasoning mixture and stir to evenly coat, then add the remaining seasoning and stir again.
Add ingredients to a very large baking tray or split between 2 smaller ones and evenly spread out into a single layer. Making sure not to overcrowd so your ingredients get a little crisp and not mushy. Place in the oven for 25-30 minutes.
While baking, into a medium bowl add ½ cup tahini, ¼ cup chopped cilantro, 2 cloves minced garlic, juice from 1 lemon, 1 tsp each red wine vinegar and maple syrup, and ½ tsp dijon mustard. Stir or whisk together until a thick cohesive mixture comes together. Then, add 1 tsp water at a time until your desired consistency.
Once your vegetables are done, you can either plate them and drizzle the sauce on top or put some of the sauce on the bottom and plate the veggies on top. Top with additional chopped cilantro and pickled red onions if desired