Roasted Cauliflower Grain Bowl

0 Begin by cooking sorghum or couscous according to package instructions. Set aside.
1 Meanwhile, preheat your oven to 400 degrees and line a large metal baking sheet with parchment paper. Spread the tofu and cauliflower on the baking sheet and season with paprika, garlic powder, salt and pepper. Toss to evenly coat and distribute on the pan. Place in the oven and bake for 25 minutes until golden and crisp.
2 While the sorghum, tofu and cauliflower are cooking, prepare your creamy sun dried tomato puree by adding the beans, sun dried tomatoes, tahini, lemon, water, maple syrup and salt to a blender and pureeing until smooth. Season to taste and add more water if desired to achieve a thinner result. Divide the puree between 4 serving plates or shallow bowls.
3 Remove the roasted veggies from the oven and transfer to a bowl. Add in the cooked sorghum and remaining ingredients including the cucumber, pistachios, dates, onion and parsley. Drizzle with lemon juice and balsamic vinegar and toss to combine.
4 Divide the sorghum veggie mixture between the four plates and enjoy!