Smoky Roast Cauliflower and Chickpeas with Tahini
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Drying the chickpeas matters. Wet ones steam on the tray and stay soft; dry ones go crisp and nutty.
Tahini is 54% fat, so a tablespoon is 90 kcal. Thinned with water it stretches across the whole plate.

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