Roasted Cauliflower and Chickpeas with Whipped Roasted Red Pepper Tahini

Updated at: Wed, 16 Aug 2023 23:49:52 GMT

Step 1

Preheat the oven to 425. Line a sheet pan with parchment paper and set aside.

Step 2

Make the spice mixture. Add the cornstarch, cumin, oregano, paprika, salt and pepper to a small bowl and mix to combine. Set aside.

Step 3

Add the cauliflower and the chickpeas to the sheet pan, add the olive oil and the spice mixture and toss to coat. Place in the oven for 34-38 minutes, tossing a few times. The cauliflower should be crisp and slightly tender and the chickpeas should also be slightly crisp.

Step 4

While the cauliflower is cooking, make the whipped tahini. Add the roasted red peppers, tahini, lemon juice, salt, oregano and pepper to a food processor and process until smooth.

Step 5

Remove the cauliflower and chickpeas from the oven, add the baby spinach to the sheet pan and place back in the oven for just 2 minutes to let the spinach wilt. Remove from the oven and toss. Next, add the red bell pepper and onion and toss again.

Step 6

To serve, add the whipped tahini to a plate and spread out, then top with the salad mix, sunflower seeds, parsley, capers and tahini if using.

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