Crispy and delicious roasted cauli and chickpeas - so much flavour and very easy to put together with a few essential ingredients. To roast the cauliflower you will need olive oil, salt and pepper. Garlic will give it more flavour and crunch but it is not essential. The tahini sauce elevates the dish and you only need lemon and tahini paste to whip it together.
Did you know you can eat the leaf and base of the cauliflower bulb?
They are edible, versatile and look beautiful on the base of the plate with the roasted cauliflower florets scattered on top. Remove the bulb from the base/leaf surrounding it and wash thoroughly. Cut the bulb in half and pull apart the florets from the stems until you have multiple pieces. Keep the base and leaves and wash thoroughly with salt and water.
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Marinated cauliflower florets in sweet paprika, cumin, olive oil and garlic before roasting ...
Oven roasted cauliflower florets with crispy chickpeas, herbs and tahini sauce
Time: 1 hour Yield: 6 Servings
Nutrition Facts (coming soon)
Ingredients
1 cauliflower head, cut into florets
1 tbsp sweet paprika
1 tbsp cumin
1 garlic clove, crushed
1 tsp salt
3 tbsp extra virgin olive oil
400g cooked chickpeas (1 can)
4 sprigs mint
4 sprigs dill
1 lemons, quartered
Salt and pepper to season
Tahini Sauce - refer to this recipe
Method
1. Preheat your oven to 200 degrees celsius. If you prefer low heat, set at 160-170 degrees but the cauli will take longer to cook.
2. Remove the cauliflower bulb from the base/leaf surrounding it and wash thoroughly. Cut the bulb in half and pull apart the florets from the stems until you have multiple pieces. Keep the base and leaves and wash thoroughly with salt and water.
3. In a small bowl, mix cumin, paprika, olive oil, garlic, salt and pepper together until combined. This makes your marinade.
4. Mix half of the marinade with your florets until they are coated in the deep red colour of paprika!
5. Put your florets and the leaves/base of cauliflower onto an oven tray and ensure they are spaced apart. Bake at 200 degrees for 30-45 minutes until crispy and soft enough to cut with a fork.
6. Drain your chickpeas from the can and rinse thoroughly with salt and water. Toss the chickpeas through the remainder of the paprika marinade and then place onto a tray and into the oven to crisp up.
7. While your florets and chickpeas are roasting, make the tahini sauce by whisking the tahini, lemon and water together with seasoning. Refer to this recipe
8. Pick the mint leaves off the stem and place aside. Roughly chop your dill and place aside to use as a topping when the cauli and chickpeas are cooked.
9. Once they are cooked through place the base/leaf in a bowl/flat plate, scatter your florets on top. Coat with tahini sauce, herbs and a squeeze of lemon and enjoy!
