Heat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Transfer chopped cauliflower, carrots, and shallots to a large bowl. Top with avocado oil, sea salt, pepper, turmeric, and cumin, and toss with wooden spoon until veggies are evenly coated with oil and spices. Add another ½ tbsp (7 mL) avocado oil if veggies look a bit dry.
Pour veggies onto prepared pan and transfer to oven. While veggies are roasting, combine quinoa and broth or water in a medium saucepan and bring to a boil. Cover with lid, turn burner to your lowest setting, and cook, 17 minutes, or until quinoa is fluffy and has absorbed all the water.
While quinoa and veggies cook, prepare cinnamon maple dressing by combining ingredients in a small jar or bowl.
Veggies are done when they look nice and caramelized, with tops flecked with a golden-brown crust, about 25 to 30 minutes.
Mix roasted veggies, quinoa, and dressing together, and top with chopped parsley and pepita seeds.