Whole Lemon-Cumin Glazed Cauliflower with Creamy Spinach Buckwheat and Crispy Chickpeas

Instructions

1. 1

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

2. 2

   Place the whole cauliflower in a microwave-safe or steamer-safe dish with 60 ml of the vegetable broth. Cover and steam for 5 minutes, just to soften it slightly. Drain and pat dry carefully.

3. 3

   In a small bowl, mix 2 tbsp olive oil, the lemon zest, 2 tbsp lemon juice, 2 grated or pressed garlic cloves, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, the maple syrup, 1/2 tsp salt, and 1/4 tsp black pepper.

4. 4

   Set the cauliflower on the baking sheet and brush it all over with the lemon-cumin glaze, working some of it into the florets. Roast for 35 to 40 minutes at 425°F / 220°C, rotating the pan halfway through, until golden and tender in the center.

5. 5

   While the cauliflower roasts, dry the chickpeas very well with a clean towel. Toss them with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp salt, and a pinch of black pepper. Spread them on an open section of the sheet pan during the last 20 minutes of the cauliflower roasting time, or on a separate pan, until crisp.

6. 6

   For the creamy buckwheat, heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the onion and cook for 4 to 5 minutes until soft. Stir in the 2 chopped garlic cloves and cook for 30 seconds.

7. 7

   Add the rinsed buckwheat and stir for 1 minute. Pour in the coconut milk and the remaining 300 ml vegetable broth. Bring to a gentle boil, reduce the heat, cover, and cook for 12 to 15 minutes, until the buckwheat is tender and the liquid is mostly absorbed.

8. 8

   Add the spinach, tahini, 1 tbsp lemon juice, 1/2 tsp salt, and a little black pepper. Cook for 2 more minutes, stirring, until the spinach wilts and the mixture becomes creamy. Adjust salt and pepper if needed.

9. 9

   Transfer the roasted cauliflower to a board and let it rest for 3 minutes. Spoon the creamy buckwheat onto each plate, top with a portion of cauliflower, scatter over the crispy chickpeas, and finish with the chopped parsley.

10. 10

    If desired, add a few extra drops of lemon juice just before serving to brighten the glaze and the spinach.