Roasted Cauliflower, Tomatoes and Chickpeas with Tahini Sauce
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 225 g cauliflower florets
- 200 g cherry tomatoes
- 150 g cooked chickpeas
- 10 g chopped parsley
- pinch of salt
For the sauce
- 4 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove
- ¼ tsp pinch of salt
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Whisk together the olive oil, smoked paprika, salt and cayenne in a large bowl.
- Add the cauliflower, tomatoes, and chickpeas and toss to coat. Pour onto the baking sheet and spread out into one layer. Bake for 30 minutes, or until tomatoes are caramelized and cauliflower is charred.
- To make the sauce, mix all of the ingredients together in a small bowl.
- Drizzle on top of the roasted vegetables and serve topped with fresh parsley.
