Green Tahini Shrimp Bowls

• 1 cup cooked barley, farro, quinoa or brown rice
• 1 medium head cauiflower, cut into medium florets (see notes)
• 3 tbsp + 2tsp olive oil, divided
• 1 1/2 teaspoon kosher salt, divided
• 1 tbsp sumac, divided
• 1/2 tsp smoked paprika, divide
• 1/4 tsp black pepper, divided
• 1 lb large shrimp, peeled and deveined
• 1 cup baby spinach
• 2 tbsp toasted pine nuts

Green Tahini

• 1/4 cup Tahini
• 1/4 cup lime juice
• 1/8 cup + 1 tbsp water
• 2 tsp honey
• 1/4 tsp kosher salt
• 1 medium jalapeno, seeds and stems removed
• 2 tbsp olive oil
• 1 large garlic clove
• 3/4 cup cilantro