Cauliflower & Chickpeas with Tahini

📝 Ingredients

• 1 cauliflower (about 800 g florets)
• 2 tins chickpeas (530 g drained)
• 1 red onion (about 150 g)
• 3 tbsp olive oil
• 2 tsp ground cumin + 2 tsp sweet paprika
• 200 g quinoa
• 1 vegetable stock cube + 500 ml water
• 60 g tahini (about 3 tbsp) + 5 tbsp cold water
• 1 lemon (juice)
• 1 garlic clove
• 20 g fresh parsley
• Salt, black pepper

🍴 Utensils

• 2 baking trays and baking paper
• Saucepan with lid
• Fine sieve
• Bowl and whisk
• Chopping board and knife
• Clean tea towel

📖 Steps

1. Preheat the oven to 220 °C (fan if possible). Cut the cauliflower into 3 to 4 cm florets and the red onion into 8 wedges. Drain and rinse the chickpeas, then dry them carefully in a tea towel: that's the secret to getting them crispy.
2. Spread the cauliflower, chickpeas and onion over two trays lined with baking paper. Drizzle with oil, add the cumin, paprika, salt and pepper, then mix with your hands. Spread out in a single layer: if crowded, the vegetables steam instead of roasting.
3. Roast both trays for 25 minutes, stirring and swapping them over halfway through. They're ready when the florets are golden at the edges and tender when pierced with the tip of a knife, and the chickpeas are crispy on the outside.
4. Meanwhile, rinse the quinoa in a fine sieve under cold water to remove its bitterness. Bring the water to the boil in a saucepan with the crumbled stock cube, add the quinoa, cover and cook for 12 to 15 minutes over a low heat.
5. The quinoa is cooked when the liquid has been absorbed and a little white germ comes away from the grains. Leave it to stand, covered and off the heat, for 5 minutes, then fluff it up with a fork so it's nice and light.
6. Make the sauce: in a bowl, mix the tahini, lemon juice, peeled and very finely chopped garlic, and a pinch of salt. The mixture will thicken and look split: that's normal. Add the cold water a spoonful at a time, whisking, until you have a smooth, pourable cream.
7. Wash, dry and chop the parsley. Divide the quinoa between plates or containers, add the roasted vegetables and chickpeas, drizzle with the tahini sauce and sprinkle with parsley. Serve hot, warm or cold.