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Place a large sheet pan (18 x 13) on the middle oven rack and preheat the oven to 450° F.
Combine the smoked paprika, garlic, turmeric and ½ tsp salt and set aside.
Slice the base off the cauliflower cut it into 1-inch florets.
Using a large bowl, drizzle 2-3 tbsp of olive oil onto the cauliflower florets and rub to coat thoroughly.
Sprinkle the spice blend over cauliflower and rub to distribute evenly.
Boil potatoes in salted water until easily pierced with a fork. Drain and rinse under cool water.
Once the oven is preheated, carefully remove the sheet pan and place the cauliflower florets onto the sheet pan spacing them out evenly.
Place the pan back into the oven. You will cook the cauliflower for appx. 26 minutes total, flipping the florets once, halfway through.
Once finished cooking, allow the cauliflower to cool on the sheet pan for about 5-10 minutes.
Prepare dressing by combining tahini, water, lemon juice, garlic and Kosher salt in your immersion blender carafe.
Blend until homogenous then drizzle in the olive oil with motor still running.
Add fresh herbs and process until smooth, adding more water if necessary.
Combine the cauliflower, potatoes, celery, chickpeas, scallion and olives. Dress and season to taste.