Preheat oven to 450 F. Spread the broccoli onto the baking sheet (or two) so that they're not touching. Toss with olive oil and salt and pepper. Roast for about 20 minutes or until golden brown. Allow to cool to room temperature.
Meanwhile, in a food processor or blender, puree together the tahini, Florida Orange Juice, apple cider vinegar, maple syrup, and a pinch of salt and pepper. Set aside.
To a large platter, arrange the broccoli, cabbage, shallots, raisins, chickpeas, pine nuts, za'atar, feta, pomegranate, olives and drizzle generously with the dressing. Enjoy at room temperature.
I have tried to make this tahini dressing for this roasted broccoli salad in a bowl while my son slept to be super quiet and honestly, it just won't get as smooth. A quick whiz in the food processor or the blender will yield a way smoother salad dressing that stores in the fridge really well.
For the actual broccoli, I do recommend using a really large baking sheet or spreading the broccoli out onto two sheets so they don't touch and get really crispy and brown. If they're too close together, then they'll steam instead of roast.
Making a salad with your roasted broccoli salad is pretty simple - you're literally going to throw everything together on a nice big platter, garnish with all of the toppings and then top with the dressing. I love using big platters for these salads so the toppings don't all fall to the bottom of a bowl.