The finished recipe. Roast Cauliflower and Chickpeas with TahiniIngredients 1 to 6. 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 juiceIngredients 7 to 12. About 3 tbsp Water. 50 g Rocket. 50 g Pomegranate seeds. 2 tsp Ground cumin. 1 tsp Smoked paprika. A handful Fresh parsleyStep 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.Step 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.Step 3. Pile the tray onto the rocket, spoon the sauce over and scatter the pomegranate and parsley.
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