Roasted Cauliflower Steaks with Tahini & Chickpeas

Ingredients

• 1/2 (300 g) cauliflower
• 3/4 cup (120 g) chickpeas, rinsed
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• 1 tsp (2 g) cumin and sweet paprika
• 1 1/2 tbsp (23 ml) tahini
• 6 1/2 tbsp (100 g) plain Greek yogurt, 2%
• 4 tsp (20 ml) lemon juice
• 2 1/2 tsp (8 g) pine nuts
• 1 1/2 tbsp (6 g) parsley, chopped
• a pinch of fine sea salt

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Method

1. Heat the oven to 425°F (220°C). Cut the cauliflower through the stalk into finger-thick steaks.
2. Toss the steaks and chickpeas with the oil and spices and roast 25 minutes on a rimmed baking sheet, turning once, until deep golden.
3. Whisk the tahini with the yogurt and the lemon juice until pale, spoon it over, and finish with the pine nuts, the parsley and the salt.