Mediterranean Roasted Cauliflower Tray with Citrus Tahini and Pistachios

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Line a large baking tray with parchment paper or lightly grease it with a little olive oil.

2. 2

   In a large bowl, toss the cauliflower with the chickpeas, 3 tablespoons olive oil, the chopped garlic, ground cumin, smoked paprika, ground coriander, 3/4 teaspoon salt, and black pepper. Mix well so everything is evenly coated.

3. 3

   Spread the cauliflower and chickpeas onto the tray in a single layer. Add the red onion around them. Roast for 30 to 35 minutes at 425°F / 220°C, stirring halfway through, until the cauliflower is golden and tender and the chickpeas are slightly crisp.

4. 4

   Meanwhile, make the creamy base. In a medium bowl, combine the Greek yogurt, tahini, lemon juice, lemon zest, grated garlic, 1 tablespoon olive oil, honey, and 1/4 teaspoon salt. Whisk until thick and smooth.

5. 5

   In a small bowl, mix the fresh parsley, fresh mint, capers, and the remaining tablespoon of olive oil to create a bright aromatic finish.

6. 6

   Lightly toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove from the heat.

7. 7

   To serve, spread the tahini yogurt sauce over a platter or individual plates. Arrange the roasted cauliflower, chickpeas, and red onion on top.

8. 8

   Finish with the herb and caper mixture, scatter the toasted pistachios over everything, and, if desired, add a few extra drops of lemon before serving.