Roasted Cauliflower and Chickpea Salad

Prepared for a soirée on the 14th of April in Paris.

Prompt: “Paint a beautiful Gustave Caillebotte-inspired kitchen scene_ a bowl brimming with golden roasted cauliflower and chickpeas, bathed in creamy tahini”

Ingredients

• 2 heads cauliflower, cut into small florets

• 2 cans chickpeas, drained and rinsed

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 6 tbsp olive oil

• Salt and pepper

• 1/2 cup tahini

• 4 tbsp lemon juice

• 2 garlic cloves, minced

• 1/2 cup water

• Mixed greens, for serving

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the cauliflower florets and chickpeas with cumin, coriander, smoked paprika, cayenne pepper, 4 tablespoons of olive oil, salt, and pepper until evenly coated.

3. Spread the cauliflower and chickpeas on two baking sheets lined with parchment paper and roast for 25 to 30 minutes or until golden and tender.

4. While the cauliflower and chickpeas are roasting, whisk together the tahini, lemon juice, garlic, remaining 2 tablespoons of olive oil, water, and salt in a small bowl until smooth.

5. Once the cauliflower and chickpeas are done roasting, let them cool for a few minutes.

6. In a large bowl, toss the roasted cauliflower and chickpeas with the tahini dressing until evenly coated.

7. Serve the salad on a bed of mixed greens.

Enjoy your Roasted Cauliflower and Chickpea Salad!