Roast Cauliflower and Chickpeas with Tahini

Make roast cauliflower and chickpeas with tahini, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
One large head, about 600 g Cauliflower
Two tins, drained (400 g) Chickpeas, tinned and drained (Dried on kitchen paper first, or they will not crisp. Drained weight. A 400 g tin drains to about 240 g.)
15 g Olive oil
25 g Tahini
1 clove, about 3 g Garlic
One lemon Lemon juice
About 3 tbsp Water
50 g Rocket
50 g Pomegranate seeds
2 tsp Ground cumin
1 tsp Smoked paprika
A handful Fresh parsley
Ingredient notes on the recipe page.

METHOD
1. Toss the florets and chickpeas with the oil, cumin, paprika and salt and roast on a large tray at 220°C for 30 minutes, shaking halfway, until the cauliflower is charred and the chickpeas crunchy.
2. Stir the tahini with the crushed garlic, lemon and a pinch of salt. It will seize, then loosen with water a spoon at a time until it pours.
3. Pile the tray onto the rocket, spoon the sauce over and scatter the pomegranate and parsley.

Contains sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/roast-cauliflower-chickpeas-tahini

AI-generated images illustrating the recipe.

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