Cauliflower:
1 head of caulilower, split and chopped
Oil, about 1 tsp.
Chickpeas:
1 can chickpeas, rinsed, drained, patted with towel
Oil, about 1 tsp.
Cumin - 2 pinches
Cinnamon- light dusting
Salt, 1 pinch
Sauce:
Tahini, about 2 tablespoons
Vegetable oil, dash
Warm water, 1 tbsp.
Lemon juice, squeezed
Salt and pepper to taste
Toss both chickpeas and cauliflower with oil and spices, but keep separate. Roast chickpeas first in a pre-heated oven at 450 degrees, for about 25 minutes, until the chickpeas are ceunchy on the outside, but tender on the inside. Add in the cauliflower on another pan about 10 minutes in, for 18 minutes.
Mix tahini with warm water until it becomes runny. Add fresh lemon juice to taste. Mix well (whisk) and salt and pepper to taste.
Top with sauce and serve hot!
