Spiced Charred Cauliflower, Chickpeas & Tahini Yoghurt

Some serious Ottolenghi inspo has gone into this dish - tahini, spice, cauliflower, chickpeas, you name it. Yotam eat your heart out. This is substantial enough for a main meal for 2, or serve as part of a middle eastern spread - I recommend grilled halloumi and pomegranate, charred aubergines with feta and some grilled lamb.

Chargrilling your spiced cauliflower here really brings out it’s best qualities - crispy and charred at the edges, tender in the middle but holding it’s shape without collapsing into a wet mess. And don’t forget the leaves - they’re deliciously crispy when roasted. The cauli is then garnished with rich tahini yoghurt, herbs, spice roasted chickpeas and a drizzle of sweet, tangy molasses to finish.

This could be made fully plant based by swapping in some vegan yoghurt, preferably Oatly natural to mimic the taste of Greek yoghurt. I love a coconut yoghurt but they’re a little more liquid and sweeter and some people cannot abide the taste of coconut.

Serves 2-6 (see note in intro)

Ingredients

• 1 small cauliflower, with leaves

• 1 400g tin chickpeas

• 1 tsp cumin

• 2 tbsps Belazu spice paste - pul biber, shawarma, or harissa would all work

• Olive oil

Tahini Yoghurt

• 100g thick Greek yoghurt

• 1 tbsp tahini

• 1 tbsp lemon juice

• A pinch of salt

Garnishes

• ½ a small bunch coriander

• A few sprigs of dill

• ½ small red chilli, finely chopped

• 1 tbsp toasted flaked almonds 

• A drizzle of date or pomegranate molasses (optional)

Method 

1. Preheat the oven to 240℃/ 220℃ fan. Drain and rinse the chickpeas, drain well and pat dry with kitchen paper.

2. Cut the cauliflower into 6 wedges, reserve the smaller leaves, discard the large tough outer leaves. 

3. Toss the chickpeas in cumin and 1 tsp olive olive oil. Spread onto a baking tray.  

4. Mix the spice paste with enough olive oil (around 2 tbsps) to make a brushable paste and brush onto the cauliflower wedges. Put on the top shelf of the oven and roast for 10 minutes.

5. After 10 minutes cooking time, add the cauliflower leaves to the tray and put the tray of chickpeas on the shelf below, cook for another 15 minutes or until the cauliflower wedges are charred and tender and the leaves are crispy.  

6. Meanwhile in a small bowl mix the yoghurt, tahini and lemon juice and a pinch of salt. Divide between two deep bowls, or a larger platter if you’re going for the feating option, and smear around the base with the back of a spoon.

7. Top with the roast chickpeas, crispy cauliflower leaves then the cauliflower wedges. Finish with a drizzle of molasses (let down with a little water if it’s too thick and sticky to drizzle) a scattering of torn herbs, chopped chilli and toasted flaked almonds.