Ingredients
- 1 cauliflower, cut in large florets
- ½ cup Mitsides Whole Chickpeas, boiled and drained
- 4 Tbsp olive oil
- 1 tsp cumin
- 1 tsp Mitsides Natural Vegetable Powder
- ½ tsp smoked paprika
- ¼ tsp garlic granules
- Salt and pepper
For the tahini sauce
- 1 garlic clove, minced
- 1/3 cup raw tahini
- 1 cup parsley and coriander, chopped
- 1 spring onion, finely chopped
- Juice of 1 lemon
- Salt and pepper
Method
Preheat the oven to 200°C. In a large bowl mix together the olive oil, cumin, vegetable powder, paprika, garlic, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
Arrange the cauliflower and chickpeas on a lined baking tray. Roast for 30 minutes, flipping the cauliflower half way through. In the meantime, with a hand blender, blend all tahini sauce ingredients. Drizzle on top of the cooked cauliflower and chickpeas and serve at room temperature.