Roasted cauliflower with chickpeas

Ingredients for 4 servings:

• 2 heads of cauliflower
• 200 g chickpeas, dried
• 80 ml olive oil
• 80 g tahini
• 100 ml water
• 2 tbsp lemon juice
• 2 tsp sugar
• Salt

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 50 minutes

Recipe from Israel, gluten-free and vegan

The day before, place the chickpeas in a bowl, cover with water, and let soak overnight. On the day of cooking, drain the chickpeas and place them in a pot with plenty of fresh water. Bring to a boil, then reduce the heat and simmer for 1 hour, until the chickpeas are very soft. Drain. Generously separate the cauliflower florets from the head and leaves. Bring water with salt to a boil, add the cauliflower heads, and cook on high for 8 minutes. Preheat oven to 220°C (grill setting is best). Skim the cauliflower florets with a slotted spoon and place them on a baking sheet brushed with a little olive oil. Add the chickpeas. Pour over the remaining olive oil and sprinkle with the fine-grain salt. Roast for about 25 minutes, ideally near the top of the oven, until the cauliflower turns partially dark brown. In a small bowl, combine the tahini paste, 100 ml water, lemon juice, sugar, and a little salt until smooth. Drizzle the sauce over the roasted cauliflower. Serve hot or cold. For a cold or hot buffet, as a side dish, or as a main course.