Roasted Cauliflower with Chickpeas
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 heads cauliflower
- 200 g chickpeas, dried
- 80 ml olive oil
- 80 g tahini
- 100 ml water
- 2 tablespoon lemon juice
- 2 teaspoons sugar
- salt
Print Recipe
Pin Recipe Instructions
- The day before, put the chickpeas in a bowl, cover with water and leave to soak overnight.
- Drain the chickpeas on the day of cooking and place in a saucepan with plenty of fresh water. Bring to a boil, then reduce the heat and simmer for 1 hour until the chickpeas are very soft. Pouring off.
- Separate the cauliflower florets generously from the head and leaves. Bring the water to the boil with salt, add the cauliflower heads and cook on high for 8 minutes.
- Preheat the oven to 220 ° C (preferably grill setting).
- Skim off the cauliflower florets with a slotted spoon and place them on a baking sheet coated with a little olive oil. Add the chickpeas. Pour the rest of the olive oil over it and sprinkle with the fine-grain salt. Roast it for about 25 minutes, preferably high up in the oven, until the cauliflower is partially dark brown.
- Mix the tahini paste, 100 ml water, lemon juice, sugar and a little salt in a small bowl until smooth. Spread the sauce over the roasted cauliflower.
- Serve warm or cold.
- For the cold or warm buffet, as a side dish or main course.
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