This roasted cauliflower and chickpea combo is on heavy rotation in our home, and I get really excited when pomegranates come into season, as their seeds are the perfect sweet-tart garnish for this dish. The tahini maple sauce is creamy and dreamy, and you’ll soon find yourself wanting to drizzle it on everything. —Justine C.
medium head cauliflower, washed, trimmed and cut into florets
can of chickpeas (398ml), drained and rinsed
a few sprigs of parsley, washed, dried and coarsely chopped
On a large baking sheet, toss cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon of salt, and ½ tsp of garlic powder. (Make sure that your baking sheet is large enough that the cauliflower is not too crowded, otherwise it will steam rather than brown. You can use two smaller baking sheets, if that works better.)
Roast cauliflower until golden brown and tender, tossing after 10 minutes, and then every five minutes or so. This should take about 25-30 minutes.
Meanwhile, spread chickpeas onto a medium baking sheet, and dry well with paper towel to remove any remaining water. Add 1 tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of garlic powder. Toss to combine.
Roast, tossing occasionally, until golden and slightly crispy, about 15-20 minutes.
While the cauliflower and chickpeas are roasting, prepare maple tahini sauce by combining all ingredients (except olive oil) in a blender and blending until smooth and creamy. If you are adding the olive oil, do so in a slow stream while the blender is running, after having already blended the other ingredients. Taste, and adjust seasoning if required.
To serve, divide the chickpeas and cauliflower between two bowls, then top with a good drizzle of sauce, some pomegranate seeds and a bit of parsley. I like to serve additional tahini sauce at the table, because I always want more! Any leftover sauce will last up to 5 days in the fridge.