Servings
4
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1 cauliflower, cut into florets
- 1 tbsp extra-virgin olive oil
- Sea salt & pepper, to taste
Creamy Tahini Dressing - 1/3 cup tahini
- 1 lemon, juiced
- 1 tbsp maple syrup
- 1 clove garlic, minced
- ½ tsp cumin
- Sea salt & pepper, to season
- 3–5 tbsp of water to thin
Spiced Chickpeas - 1 tbsp extra-virgin olive oil
- 400g chickpeas, rinsed and drained
- Pinch of smoked paprika
- Pinch of cayenne pepper
- Salt & pepper
Garnish - 1 bunch parsley, chopped
- Seeds from 1 pomegranate
Method
- Preheat oven to 200°C.
- Place the cauliflower on a large baking tray, drizzle with olive oil and season with salt and pepper. Roast for 30 mins or until the cauliflower is slightly golden.
- Meanwhile, whisk all dressing ingredients except for the water in a mixing bowl. Gradually add the water and whisk until creamy and to the desired consistency. Season to taste.
- To make the spiced chickpeas, heat the oil in a large pan on medium heat then add the chickpeas and spices. Cook, stirring frequently for a few mins until the chickpeas are slightly crispy.
- Combine the cauliflower, chickpeas and parsley in a large bowl and toss gently.
- Top with pomegranates and drizzle with the tahini dressing to serve.
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