for 4 person

Cauliflower

800 g	cauliflower, cut into florets, stem peeled and sliced
1	organic lemon, quartered, thinly sliced
4	garlic cloves, with skin on
3 sprig	rosemary, needles removed
3 tbsp	olive oil
1 tsp	ground coriander seeds
¾ tsp	salt

To roast

1 tin

chickpeas (approx. 200 g, rinsed and drained

Tahini dressing

2 tbsp	lemon juice
1 tbsp	olive oil
3 tbsp	water
3 tbsp	tahini (sesame paste)
2 tbsp	plain yoghurt
¼ tsp	salt
a little	pepper
50 g	rocket
1 bunch	flat-leaf parsley, torn into pieces

How it's done

Cauliflower

Mix the cauliflower florets with all the other ingredients up to and including the salt on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove, dry the chickpeas with kitchen paper, spread on top of the cauliflower, mix. Return to the oven for approx. 15 mins.

Tahini dressing

Add the lemon juice to a bowl along with all the other ingredients up to and including the yoghurt. Squeeze the garlic cloves out of their skins, mix in, season. Add the cauliflower, chickpeas and lemon slices, mix. Mix in the rocket and parsley, serve on a platter.

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