Smoky Roast Cauliflower and Chickpeas with Tahini

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

INGREDIENTS | Makes 1 serving
250 g Cauliflower
200 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
8 g Olive oil
A teaspoon Ground cumin
Half a teaspoon Smoked paprika
1 tbsp (15 g) Tahini
Juice of half Lemon juice
1 clove, about 3 g Garlic
A handful Fresh parsley
30 g Pomegranate seeds
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Heat the oven to 220°C. Break the cauliflower into small florets, drain and dry the chickpeas on kitchen paper, and toss both with the oil, cumin, smoked paprika and salt.
2. Spread over a tray in one layer and roast for thirty minutes, shaking the tray halfway, until the cauliflower is browned and the chickpeas have gone crisp.
3. Whisk the tahini with the crushed garlic, lemon juice and enough cold water to loosen it to the thickness of single cream. It will seize first and then relax; keep whisking.
4. Pile the tray onto a plate, pour the dressing over and scatter the pomegranate and parsley on top.

Contains sesame.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

#Fuel8 #LunchRecipe #RecipeInPictures