Preheat your over to 350 degrees Fahrenheit. Cut the cauliflower into small florets and peel + chop the sweet potatoes and turnips into 1 inch cubes. Toss all of the vegetables in the oil and seasoning, spread them out on a lined baking sheet (or two) & roast for 30 minutes, shuffling halfway.
To make the chickpeas, toss them in oil and season & spread them on lined baking sheet. Bake with at 350 degrees Fahrenheit for 20 minutes, shuffling half way.
To make the dressing add all of the ingredients to a tall grass & whisk together until smooth.
To prepare the salad, chop the kale & then add to a large bowl with the olive oil. Massage the kale with your hands until the kale is darker green and softer. Toss with the corn, roasted vegetables & tahini lemon dressing.