Roasted cauliflower with chickpeas
Kitchen: Levantine, IsraeliDifficulty: SimplyServings
4
ServingsPreparation time
15
MinutesCooking time
35
MinutesTotal time
50
MinutesIngredients
2 heads cauliflower
200 g chickpeas, dried
80 ml olive oil
80 g tahini
100 ml water
2 tablespoons organic lemon juice
2 tsp. birch sugar or other natural sugar
Sea salt
Instructions
- The day before, put the chickpeas in a bowl, cover with water and let soak overnight.
- On cooking day, drain the chickpeas and place in a pot with enough fresh water. Bring to a boil, then reduce the heat and simmer for 1 hour until the chickpeas are very soft. Drain.
- Boil water with salt, put the cauliflower heads in it and cook on high heat for 8 minutes.
- Preheat the oven to 220 °C (grill setting is best).
Skim the cauliflower florets with a slotted spoon and place them on a baking tray coated with a little olive oil. Add the chickpeas. Pour the remaining olive oil over the top and sprinkle with the fine-grained salt. Roast for about 25 minutes, preferably quite high up in the oven, until the cauliflower turns partially dark brown. - Mix the tahini paste, 100 ml water, lemon juice, sugar and a little salt in a small bowl until smooth. Spread the sauce over the finished roasted cauliflower.
For cold or hot buffet, as a side dish or main course.
