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Whole Roasted Cauliflower

Whole Roasted Cauliflower & Chickpeas

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 366 kcal

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 florets
    Then 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 Pan
    Cover with aluminium foil and bake for 40 minutes (remove the foil after 35 minutes in the oven)
Keyword Cauliflower, Chickpeas, Roasted, Tahini