Creamy Cauliflower Chickpea Bowl by Nidslid

Ingredients

• 1 head cauliflower, cut into small florets
• 400g (15 oz) canned chickpeas, drained and patted dry
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2 tbsp warm water (to thin)
• 1/2 tsp salt

Instructions

1. Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
2. Toss the cauliflower florets and dried chickpeas with olive oil, cumin, paprika, and salt on the baking sheet until evenly coated.
3. Roast for 20-25 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are slightly crispy.
4. Whisk together the tahini, lemon juice, minced garlic, and warm water in a small bowl until smooth and creamy.
5. Divide the roasted vegetables and chickpeas into bowls and drizzle generously with the prepared tahini sauce before serving until ready to serve.