Ingredients

Roasted cauliflower with chickpeas

• 1/2 cauliflower
• 1/2 cup cooked chickpeas
• extra virgin olive oil
• spices: salt, pepper, 1/3 teaspoon ground cumin, 1/3 teaspoon ground coriander, 1/3 teaspoon hot paprika powder

For the salad

• 2 small portions of salad mix
• 1/2 cup pomegranate seeds
• fresh mint

Tahini dressing

• 2 teaspoons tahini paste
• 2 tablespoons honey or maple syrup
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• salt and pepper

Preparation

1. Preheat the oven to 220 degrees. Prepare a large baking sheet (e.g. from the oven), line it with baking paper.
2. Cut the cauliflower into cubes (can include some of the leaves) and arrange on the sheet. Add drained chickpeas. Season everything with salt, pepper and spices, drizzle with 2 tablespoons extra virgin olive oil and mix thoroughly, spread over the entire surface of the sheet.
3. Place in the oven and roast for about 25 minutes, stirring the vegetables with a spatula twice in the meantime.
4. Arrange the salad mix on plates (about half a cup each). Season with salt and pepper. Add roasted vegetables, sprinkle with pomegranate seeds and torn mint. Drizzle with tahini dressing and serve.