Roasted Cauliflower Salad

Ingredients

• 1 pieces cauliflower
• 240 g chickpeas, cooked
• 3 tbsp tahini
• 3 tbsp lemon juice
• 80 g pomegranate seeds
• 30 g flat-leaf parsley
• 1.5 tsp ground cumin
• 5 tbsp olive oil
• 1 pieces garlic clove, crushed
• 40 g pine nuts, toasted

Steps

1. 1
   Break the cauliflower into small florets and slice the tender core — do not throw it away, it roasts beautifully.
2. 2
   Toss with 3 tbsp oil, the cumin and plenty of salt.
3. 3
   Spread on a hot tray in a single layer with space between the pieces. Crowding steams the cauliflower instead of roasting it.
4. 4
   Roast at 220C for 25-30 minutes without stirring for the first 20, so one face really blackens.
5. 5
   Add the drained chickpeas for the last 10 minutes so they crisp.
6. 6
   Whisk the tahini with the lemon juice, garlic and enough cold water to make a pourable sauce.
7. 7
   Let the cauliflower cool to warm, then fold through the parsley and pomegranate.
8. 8
   Drizzle with the tahini sauce and scatter the pine nuts over.