Summary

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

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Instructions

1. The day before, put the chickpeas in a bowl, cover with water and leave to soak overnight.
2. 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.
3. 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.
4. Preheat the oven to 220 ° C (preferably grill setting).
5. 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.
6. 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.
7. Serve warm or cold.
8. For the cold or warm buffet, as a side dish or main course.