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Roasted cauliflower with tahini & crispy chickpeas

Name: Roasted cauliflower with tahini & crispy chickpeas
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 500 g drained cooked chickpeas; 1 large (about 850 g) cauliflower, cut into florets; 80 g tahini; 15 g fresh mint or flat-leaf parsley

A seasonal Mediterranean recipe centred on roasted cauliflower with tahini & crispy chickpeas. Mery and Alfredo organise it as a chef-prepared base with a short fresh finish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
500 g drainedcooked chickpeas
1 large (about 850 g)cauliflower, cut into florets
80 gtahini
15 gfresh mint or flat-leaf parsley

Preparation

Method

01
Heat the oven to 210°C. Cut the legumes or main vegetables and cooked chickpeas and cauliflower, cut into florets evenly and season with olive oil, salt, pepper and the named herbs or spices.
02
Arrange in one layer and roast until coloured at the edges but not overcooked, turning once where helpful.
03
Cook the listed grain separately when it would absorb too much moisture; add the legumes or main vegetables at the stage required for safe, even cooking.
04
Keep the listed cheese or creamy element, tahini and fresh mint or flat-leaf parsley, citrus, nuts or crisp elements separate unless the recipe benefits from baking them.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.