Ingredients:

  • 3 tbsp extra virgin olive oil
  • 1 tbsp mild curry powder
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 head (2 lb) medium cauliflower
  • 1 can (15 oz) chickpeas, rinsed and patted dry
  • 1 small (4 oz) red onion, roughly sliced into wedges
  • 1/2 cup vegetable broth
  • 1/4 cup runny tahini
  • 1 tbsp lemon juice
  • 2 tbsp warm water
  • 1 clove garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together the olive oil, curry powder, cumin, cinnamon, salt, and pepper until a thick paste forms.
  3. Place the whole cauliflower on the baking sheet and use a pastry brush to liberally coat the entire head, including the stem and underside.
  4. Roast the cauliflower in the oven for 20 minutes.
  5. Remove the tray from the oven and scatter the sliced red onions and dried chickpeas around the base of the cauliflower.
  6. Pour the vegetable broth directly onto the baking sheet, avoiding the top of the cauliflower.
  7. Return to the oven and roast for another 10–15 minutes until the cauliflower is golden-brown and a knife slides easily into the center.
  8. While the roast finishes, whisk together the tahini, lemon juice, minced garlic, and warm water until velvety.
  9. Transfer the roasted cauliflower and chickpeas to a platter and drizzle with the tahini sauce.