• Easiest method is to defrost carrots and cauliflower in their packages in fridge overnight so they are not frozen when you are ready to cook.
• Preheat oven to 425
• Sort the cauliflower in a few bowls, by color. You will mash the purple and the orang, which you combine with the white. The small amounts of green can be used for garnish.

Make the Tahini Sauce

• Place all ingredients in blender/processor to blend or whisk all vigorouslly together in a bowl if you don't have or don't wish to use an appliance. The sauce is meant to have texture so either method works.

Make the Smashed Carrots

• Spread the carrot coins out on parchment on sheet pan. Place on top shelf in oven and roast for about 15 min. Move on to cauliflower while carrots roast.
• Once the carrots are roasted (won't have browned at all, since they are full of so much water), take tray out, and turn oven to broil. Set tray down and use bottom of small glass to smash each carrot. They will flatten, and separate a bit, but you can keep them together mostly. Drizzle with olive oil and grated parm and return to oven to broil for about 5 minutes. Pull out when a bit crispy, but not overdone.

Make the Mashed Caulli

• While the carrots are roasting, take one of the two colors of cauli and toss in pan for a few minutes with a tablespoon of butter. Since it is defrosted, it won't take long for them to heat up. transfer to blender and puree into a mash with some texture. Do the same for the 2nd amount of cauliflower.

Plate the dish

• Serve with mash spread on plate, topped with crispy smashed carrots, and drizzled with the tahini sauce. Garnish with crumbled feta, za'atar spice mix and the green cauliflower broken into small pieces.