Ingredients
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1 medium head cauliflower
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3 tbsp olive oil, divided
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1 (15.5 oz) can chickpeas, drained and rinsed
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1 onion, sliced
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2 tbsp sesame tahini
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1 lemon
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1 clove garlic, minced
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1/2 tsp ground cumin
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1/3 cup chopped parsley
Steps
1
Cut cauliflower into florets. Preheat oven to 425°F. On an 18x13" parchment-lined baking sheet, spread cauliflower and toss with 2 tablespoons oil, salt, and pepper. Bake 20 minutes.
2
Remove cauliflower from oven and push to one half of baking sheet. Add chickpeas and onion to other half and toss with remaining 1 tablespoon oil. Season with salt and pepper. Bake 15 to 20 minutes, until crisp.
3
Meanwhile, in a small bowl, combine tahini, 2 tablespoons lemon juice, garlic, and cumin. Gradually stream in 1 to 2 tablespoons warm water, whisking constantly, until dressing is smooth and creamy.
4
Transfer roasted cauliflower, chickpeas, and onion to a large bowl or serving platter. Toss with parsley and drizzle with tahini-lemon dressing.
