Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and slice the baby shallots in half. Toss them with olive oil, salt, and black pepper.

Roast the Vegetables

Spread the cauliflower and shallots on a baking sheet and roast for 25-30 minutes, or until golden brown and tender, stirring halfway through.

Making Tomato Salsa

Chop the Ingredients

Dice the tomatoes and finely chop the red onion and cilantro.

Mix the Salsa

In a bowl, combine the diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Preparing Tahini Dressing

Combine Ingredients

In a small bowl, whisk together tahini, water, minced garlic, lemon juice, and salt until smooth and well combined.

Making Sour Cream Spheres

Prepare Gelatin

In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.

Mix with Sour Cream

Gently heat the bloomed gelatin until dissolved, then mix with sour cream until smooth. Transfer to a squeeze bottle and refrigerate until set.

Making Schug Sauce

Blend the Ingredients

In a blender, combine cilantro, green chili, garlic, olive oil, lemon juice, and salt. Blend until smooth.

Assembling the Salad

Combine All Components

In a large serving dish, layer the roasted cauliflower and shallots, spoon over the tomato salsa, drizzle with tahini dressing, and add sour cream spheres on top. Finish with a drizzle of schug sauce.