Roasted Cauliflower with tahini sauce

INGREDIENTS (serves 3)

1 big cauliflower

200g cooked (jarred) chickpea

1 tbsp ground cumin

2 tbsp runny honey

2 tbsp sweet paprika powder

4 tbsp olive oil

the tahini sauce:

50g light tahini paste (soft)

100g joghurt (greek style)

1 clove of garlic

salt, pepper

for serving:

1 tbsp pumpkin seeds (lightly toasted)

10g fresh mint leaves

10g fresh coriander leaves

METHOD

1. Preheat the oven to 200C. 

2. Cut the cauliflower into 1,5cm thick slices. Lay them on a baking tray lined with parchment paper. Sprinkle them with salt and pepper on both sides. 

3. Mix the cumin, oil and paprika in a small bowl and lightly brush the cauliflower slices’ surface with it on both sides. Drizzle the honey over. Mix the drained chickpea with salt, pepper and some olive oil in a bowl and put them around the cauliflower slices. Bake them for about 30-40 min or until the cauliflower got a deep brown colour on the edges.

4. Meanwhile mix the ingredients of the sauce. If the tahini is too firm you can warm it up a little or add some water. Use a blender if needed to make the sauce smooth. When it is ready, pour it into a pretty bowl and sprinkle the top with paprika powder.

5. Put the roasted cauliflower on a large serving platter. Scatter with pumpkin seeds, mint and coriander leaves. Serve with the sauce and flatbread.