Roasted Cauliflower with Tahini and Chickpeas

Why it works for Iftar

• Works as a vegetarian main or a substantial side.
• Most of the cooking happens unattended in the oven.
• The tahini sauce can be made earlier and refrigerated.

Ingredients

• 1 large cauliflowercut into florets
• 240 g cooked chickpeasdrained
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 3/4 tsp saltdivided
• 60 g tahini
• 2 tbsp lemon juice
• 3 tbsp water
• 2 tbsp parsleychopped
• 1 tbsp sesame seedstoasted

Method

1. 1Season the tray8 min

   Toss cauliflower and chickpeas with olive oil, cumin, paprika and half the salt.

2. 2Roast28 min

   Roast at 220°C / 425°F for 25 to 28 minutes, turning once, until the cauliflower is browned at the edges.

3. 3Make tahini sauce4 min

   Whisk tahini, lemon juice, remaining salt and water until smooth; add a little more water if needed.

4. 4Finish2 min

   Spoon tahini over the hot tray and scatter with parsley and sesame seeds.

Storing and reheating

Roasted vegetables keep refrigerated for 2 days; store the sauce separately.

Substitutions

• Use broccoli instead of half the cauliflower.
• Use yoghurt-lemon sauce instead of tahini if preferred.

Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.