Roast Cauliflower with Chickpeas and Tahini Dressing

• 1.2 kgprepared cauliflower florets and tender leaves, from about 2 medium cauliflowers
• 1red onion, cut into thin wedges
• 2 x 400gtins chickpeas, drained and rinsed
• 4 tbspolive oil
• 2 tspground cumin
• 2 tspground coriander
• 1/2 tspchilli flakes
• 25gflat-leaf parsley, roughly chopped
• fine salt
• black pepper
• 80gtahini (about 4 tbsp)
• 1garlic clove, crushed
• 2lemons, 1 juiced, 1 cut into wedges
• about 75ml cold water
• 4flatbreads, about 70 g each
• 80gpomegranate seeds (optional)

Method

1. 1Heat the oven to 220C (200C fan). Cut the cauliflowers into florets about the size of a golf ball, keep the small tender leaves, and cut the red onion into thin wedges. Tip everything onto your largest roasting tray with 3 tablespoons of the olive oil, the cumin, ground coriander, chilli flakes, a teaspoon of salt and plenty of black pepper, then toss with your hands until every floret is coated.
2. 2Spread the vegetables over two large trays in a single layer, cut sides down. Roast for 18 minutes, swapping the trays between shelves halfway through.
3. 3While it roasts, tip the chickpeas onto a clean tea towel and rub them dry; wet chickpeas will never crisp. Toss with the last tablespoon of oil and a pinch of salt.
4. 4Scatter the dried chickpeas over the trays and roast for another 12–17 minutes, swapping the trays if needed, until the cauliflower stalks are tender and the chickpeas are golden at the edges.
5. 5Make the dressing while the tray finishes. Whisk the tahini with the crushed garlic, the juice of one lemon and half a teaspoon of salt. It will seize and turn thick and pale; that is normal. Whisk in the water a tablespoon at a time until it pours like single cream. Taste; it should be sharp, nutty and properly salted.
6. 6Cut the second lemon into wedges and warm the flatbreads on the oven shelf for the last 2 minutes until soft and puffed.
7. 7Fold most of the parsley through the hot tray, spoon the tahini dressing generously over the top and finish with the rest of the parsley, the pomegranate seeds if you have them and the lemon wedges. Serve with the warm flatbreads for wrapping and scooping.

Per serving

kcal

691

protein

25.4g

fibre

21.3g

carbs

84.3g

fat

29.7g