The finished recipe. Smoky Roast Cauliflower and Chickpeas with TahiniIngredients 1 to 6. 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) TahiniIngredients 7 to 11. Juice of half Lemon juice. 1 clove, about 3 g Garlic. A handful Fresh parsley. 30 g Pomegranate seeds. To taste SaltStep 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.Step 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.Step 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.Step 4. Pile the tray onto a plate, pour the dressing over and scatter the pomegranate and parsley on top.
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