Cumin and coriander coat browned cauliflower and chickpeas; a sharp lemon tahini dressing brings the tray together.
Ingredients
- 1 large, about 800g florets Cauliflower
- 1 x 400g tin, drained, rinsed and dried Chickpeas
- 1 large, cut into wedges Red onion
- 2 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Paprika
- 3/4 tsp, divided Fine salt
- 1/4 tsp Black pepper
- 60g Tahini
- 1 large, juiced Lemon
- 1 small clove, finely grated Garlic
- 4–6 tbsp, to thin the dressing Cold water
- 10g, roughly chopped Flat-leaf parsley
Method
- Heat the oven to 220°C (200°C fan). Cut the cauliflower into evenly sized florets, about 4cm across; slice the central stem into similar pieces so it roasts at the same rate.
- Pat the chickpeas dry with a clean tea towel. Put the cauliflower, chickpeas and red onion on a large roasting tray. Add olive oil, cumin, ground coriander, paprika, 1/2 tsp salt and the pepper. Toss thoroughly and spread into one layer, using two trays if crowded.
- Roast for 25–30 minutes, turning the vegetables and chickpeas once halfway through. They are ready when the cauliflower is tender at the thickest point with browned edges and the chickpeas are hot and lightly crisp.
- While the tray bakes, whisk the tahini with the lemon juice, grated garlic and remaining 1/4 tsp salt. It will thicken at first. Whisk in cold water 1 tbsp at a time until smooth and pourable; use 4–6 tbsp as needed.
- Taste the dressing: it should be tangy and pour easily from a spoon. Add a little more water if it tightens while standing, or a squeeze of lemon if it needs more sharpness.
- Transfer the hot cauliflower, chickpeas and onion to a serving dish. Drizzle generously with lemon tahini and scatter over the parsley.
- Serve warm, with the remaining dressing alongside.
Allotment tip
Dry chickpeas and leave space between the vegetables on the tray; crowding traps steam and prevents the cauliflower edges from browning.