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Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.
Make the spice mixture by mixing cornstarch, cumin, 1 teaspoon oregano, paprika, ¾ teaspoon salt, and pepper in a small bowl.
Add the cauliflower and chickpeas to the sheet pan, then add the avocado oil and spice mixture; toss to coat.
Place in the oven for 34-38 minutes, tossing a few times until the cauliflower is crisp and the chickpeas are slightly crisp.
While the cauliflower is cooking, make the whipped tahini by blending roasted red peppers, tahini, lemon juice, ¼ teaspoon salt, ½ teaspoon oregano, and pepper until smooth.
Remove the cauliflower and chickpeas, add baby spinach to the sheet pan, and return to the oven for 2 minutes until wilted. Toss with red bell pepper and onion.
To serve, spread the whipped tahini on a plate and top with the salad mix, sunflower seeds, parsley, dill, capers, honey and additional tahini if desired.