Preheat the oven to 180 degrees celsius and line two roasting trays with greaseproof paper or foil.
Break up the cauliflower into small, evenly sized florets and pop these into a bowl along with the oil, vinegar and spices to marinate for a few minutes.
To prepare the sprouts, chop off the hard ends and cut in half, then mix in a bowl with the melted coconut oil (microwave the oil if necessary, for 10-20 seconds on a very low heat), lime juice and maple syrup. If you are using coconut flavoured oil this will also sweeten the sprouts, so you may want to reduce the maple syrup slightly (you can always add more to taste halfway through roasting).
Spread out both vegetable dishes on their roasting trays; both dishes will take around 30 minutes to roast. Leave to cook for approx. 15-20 minutes on 180, then check and stir at this halfway point, adding an extra squeeze of lime, the chopped walnuts and the chopped cranberries to the sprouts. At this stage, you may want to reduce the oven heat/add a layer of foil to prevent burning. I tend to reduce heat to around 150, then continue to roast covered with the foil for a further 10-15 minutes.
Whilst these dishes are in the oven you can prepare the slaw! Simply roughly chop the vegetables and the apple into thin similarly sized slices. For an extra flavour hit, add some chopped fresh herbs; parsley and mint work really well, both separately and together!
Next, prepare the tahini dressing. This is a super versatile dressing with a sweet and spicy honey mustard twist, which works both to dress the roasted veg dishes and also to add a delicious creaminess to the slaw. Simply hand-mix all ingredients together with a spoon, the recipe can easily be adjusted to taste, depending on how sweet or spicy you like it, you can also add extra water to thin it out to your preferred texture. I mix it up in a jar so it can be sealed and kept in the fridge for a few days; this recipe can also easily be doubled if you want to make extra to keep. Add 1-2 tablespoons of this sauce to the slaw depending on how creamy you like it, then save the rest to drizzle over the top of the buddha bowl!
Once your roasted veg is cooked to golden perfection, simply compile the dishes. Add the fresh chopped parsley and pomegranate seeds to the roasted cauliflower and dish up all the components. Serve on a bed of quinoa for an added boost of protein, and add some sliced avocado for a hit of filling, healthy fats. Pour over a generous drizzle of dressing, and top with sesame and pumpkin seeds for some added crunch and flavour.