Ingredients:

  • 1 medium head of Cauliflower, cut into 1-inch (2.5 cm) florets
  • 1 can (15 oz / 425g) Chickpeas, drained, rinsed, and thoroughly patted dry
  • 4 tbsp (60 ml) Extra Virgin Olive Oil, divided
  • 1 tsp (5 ml) Ground Cumin
  • ½ tsp (2.5 ml) Smoked Paprika
  • ½ tsp (2.5 ml) Flaky Sea Salt, divided
  • ¼ tsp (1.25 ml) Freshly Ground Black Pepper, divided
  • 4 tbsp (60 ml) Tahini (well-stirred)
  • 3 tbsp (45 ml) Fresh Lemon Juice
  • 1 clove Garlic, finely minced or grated
  • 2 tbsp (30 ml) Cold Water (or more, to thin)
  • 1 large bunch Fresh Flat-Leaf Parsley (approx. 1 cup packed), roughly chopped
  • ½ cup (12g) Fresh Mint Leaves, roughly chopped
  • ½ Red Onion, finely sliced
  • ½ cup (75g) Blanched Almonds or Pistachios, roughly chopped and lightly toasted

Instructions:

  1. Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper for easy cleanup.
  2. Toss the cauliflower florets in a large bowl with 2 tablespoons of olive oil, ½ teaspoon cumin, ¼ teaspoon paprika, and salt/pepper. Spread evenly onto one baking sheet, ensuring the florets have space to breathe.
  3. In the same bowl, toss the dried chickpeas with the remaining 2 tablespoons of olive oil, ½ teaspoon cumin, ¼ teaspoon paprika, and salt/pepper. Spread them evenly onto the second baking sheet.
  4. Roast both sheets for 35–40 minutes, rotating the sheets and stirring the vegetables halfway through (around 20 minutes). The cauliflower should be tender and charred, and the chickpeas crunchy.
  5. While the vegetables are roasting, make the dressing: Whisk together the tahini, lemon juice, minced garlic, salt, and pepper in a small bowl. The mixture will seize up. Slowly whisk in the cold water, one tablespoon at a time, until the dressing is smooth and pourable, like heavy cream. Adjust seasoning if necessary.
  6. Chop all the fresh herbs and thinly slice the red onion. Toast the nuts gently in a dry frying pan for 2–3 minutes until fragrant.
  7. Once the cauliflower and chickpeas are roasted, transfer them immediately to a large mixing bowl. Allow them to cool for 5–10 minutes before proceeding.
  8. Drizzle about half of the prepared tahini dressing over the warm roasted vegetables and toss gently to coat.
  9. Add the chopped parsley, mint, red onion, and toasted nuts to the bowl. Toss again and check the seasoning one last time.
  10. Transfer the salad to a serving platter. Drizzle with the remaining dressing or serve the extra dressing on the side.