Whole Roasted Cauliflower with Herbed Rice, Crispy Chickpeas, and Toasted Tahini Lemon Sauce

Instructions

1. 1

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

2. 2

   Bring a large pot of salted water to a boil. Cook the whole cauliflower for 5 minutes to soften it slightly. Drain well and pat dry carefully.

3. 3

   In a small bowl, mix 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, the ground coriander, 2 grated garlic cloves, the zest of half the lemon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over the cauliflower.

4. 4

   Place the cauliflower on the tray and roast at 425 °F / 220 °C for 35 to 45 minutes, turning once halfway through, until golden outside and tender in the center.

5. 5

   Meanwhile, dry the chickpeas very well with a clean towel. Toss them with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, the red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

6. 6

   After the cauliflower has roasted for 15 minutes, spread the chickpeas on an open section of the same tray or on a second small tray. Roast them at 425 °F / 220 °C for 20 to 25 minutes, shaking once, until golden and crisp.

7. 7

   For the rice, heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté half of the chopped onion for 3 to 4 minutes. Add 2 chopped garlic cloves and cook 30 seconds more. Stir in the basmati rice and cook for 1 minute.

8. 8

   Add 360 ml / 1 1/2 cups vegetable broth and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 10 minutes. Fluff with a fork, then mix in the parsley, mint, juice of half the lemon, and a little black pepper.

9. 9

   For the sauce, heat a small skillet over medium-low heat. Add the tahini and toast it for 1 minute, stirring constantly, until nutty but not burnt. Add the remaining onion and 1 tablespoon olive oil; cook for 3 minutes. Stir in 120 ml / 1/2 cup vegetable broth, the juice of the remaining half lemon, and 60 to 180 ml / 1/4 to 3/4 cup water little by little, plus a pinch of salt. Cook and whisk until smooth, warm, and pourable.

10. 10

    Taste and adjust the sauce with more salt, pepper, or a few extra drops of lemon if needed. If it becomes too thick, add a little more water.

11. 11

    To serve, spread the herbed rice on a large platter. Set the roasted cauliflower on top, scatter the crispy chickpeas around it, and spoon the toasted tahini lemon sauce over or alongside. Finish with extra parsley or mint if desired.