I came up with this recipe as I was looking for a funnier way to cook the traditional (but a little boring) cauliflower. I’ve tried different ways of cooking it, different seasonings and this Middle East style preparation was the winner by far.
I would say that chickpeas are not essential in this recipe as the star is the cauliflower. And obviously you get plenty of proteins and nutrients with the tahini. Still, I think they add some crunchiness to the plate.
I’ll suggest using high quality tahini (mine is from Belazu), as it plays a major role in the overall taste of the recipe.
I usually serve this recipe with basmati rice if I am on a rush. But my favorite is to use it to fill a pita bread, with some extra greens and pickled vegetables.
Whole Roasted Cauliflower & Chickpeas
Equipment
- Cast Iron Pan or any other dishe that goes into the oven
Ingredients
- 1 medium cauliflower organic
- 1 can chickpeas organic
- 145 g tahini
- 1 tbsp olive oil extra virgin
- 2 tsp turmeric
- 2 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp pink salt
- 3 cloves garlic minced
Instructions
- Preheat the oven at 200ºC (392ºF)
- Prepare the cauliflower by removing the leaves and the thick stalk with a knife
- Empty the can in a colander and rinse the chickpeas
- In a bowl, wisk the tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt and the fresh garlic minced
- Use half of the sauce for the cauliflower as following:Start with the cauliflower upside down. Pour a generous amount of the preparation and make sure that it goes in between each of the floretsThen return it and brush with the rest of the sauce
- Use the other half of the sauce for the chickpeas as following:Add the chickpeas into the mixing bowl with the sauce and mix until all they are covered with it
- Place the cauliflower and the chickpeas in an Iron Cast PanCover with aluminium foil and bake for 40 minutes (remove the foil after 35 minutes in the oven)