Tahini Cauliflower & Chickpeas

• Cauliflower(1)
• Canned Chickpeas(2)
• Red Onion(1)
• Couscous(240 g)
• Tahini(4 tbsp)
• Lemon(1)
• Garlic(2 cloves)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Za'atar(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Vegetable Broth(400 ml)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Preheat the oven to 220°C. Cut {Cauliflower} into thick steaks through the core, using the center pieces for the main portions and saving any loose florets. Slice {Red Onion} into wedges, drain {Canned Chickpeas}, finely chop {Fresh parsley}, and grate or crush {Garlic}.

   ~15 min

2. 2

   On a large baking tray, toss the cauliflower steaks and loose florets, onion wedges, and chickpeas with {Olive oil}, {Cumin}, {Paprika}, {Za'atar}, {Salt}, and {Black pepper}. Spread everything out so the cauliflower steaks stay intact and visible.

   ~5 min

3. 3

   Roast for 25 minutes, turning the chickpeas and onion once halfway, until the cauliflower is tender and golden at the edges.

   ~25 min

4. 4

   Meanwhile, put {Couscous} into a heatproof dish or bowl with the remaining {Salt}. Pour over {Vegetable Stock}, cover, and leave for 5 minutes, then fluff with a fork.

   ~5 min

5. 5

   Whisk {Tahini}, the juice of {Lemon}, {Garlic}, and the remaining {Olive oil} with 2 to 4 tbsp water until smooth and pourable.

   ~5 min

6. 6

   Spread the couscous onto plates or a platter, top with the roasted vegetables and chickpeas, keeping the cauliflower steaks whole as the centerpiece. Spoon over the tahini sauce and finish with {Fresh parsley}.

   ~0 min