Spiced Cauliflower and Chickpea Bowl with Spinach and Lemon Tahini Drizzle

Ingredients

• 1 medium head, cut into florets cauliflower
• 1 can (400g), drained and rinsed canned chickpeas
• 200g, roughly chopped fresh spinach
• 1 teaspoon smoked paprika
• 1 teaspoon cumin powder
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 2 tablespoons, chopped fresh parsley
• 1, minced garlic clove
• to taste black pepper
• as needed for tahini drizzle water

Steps

1. 1. Preheat the oven to 200°C (400°F).
2. 2. In a large mixing bowl, combine the cauliflower florets, chickpeas, smoked paprika, cumin powder, olive oil, and black pepper. Toss to coat evenly.
3. 3. Spread the cauliflower and chickpea mixture onto a baking tray lined with parchment paper and roast for 20 minutes, or until the cauliflower is tender and slightly browned.
4. 4. Meanwhile, prepare the lemon tahini drizzle. In a small bowl, mix together tahini, lemon juice, minced garlic, and enough water to achieve a drizzle consistency.
5. 5. In the last 5 minutes of roasting, add the spinach to the baking tray, lightly tossing it with the cauliflower and chickpeas to wilt it slightly.
6. 6. Once done, remove the tray from the oven and garnish the bowl with chopped fresh parsley.
7. 7. Drizzle the lemon tahini sauce over the spiced cauliflower and chickpea mixture before serving.

Notes

• For a spicier dish, consider adding a pinch of cayenne pepper to the cauliflower and chickpea mixture.

Substitutions

• Use lemon zest for an additional citrus punch in the tahini drizzle if desired.