Moroccan-Spiced Roasted Cauliflower with Herbed Tahini and Chickpeas

Method

1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.

2. Pat cauliflower florets completely dry with paper towels—this ensures proper browning. Place in a large bowl.

3. Add 2 tbsp olive oil, cumin, smoked paprika, cinnamon, cayenne, and ¼ tsp salt. Toss vigorously until every floret is evenly coated with the spice mixture.

4. Spread cauliflower in a single layer on the baking sheet, ensuring pieces don't overlap. Reserve the bowl.

5. Roast for 25-30 minutes, flipping halfway through. The cauliflower should develop dark golden edges and tender cores. The edges should sound slightly crisp when touched.

6. While cauliflower roasts, prepare the tahini sauce. In the reserved bowl, whisk together tahini, Greek yogurt, remaining 1 tbsp olive oil, garlic, lemon juice, and 2 tbsp cold water. Whisk until smooth and pourable—it should coat a spoon.

7. Add drained chickpeas to the same bowl. Toss to coat with any residual spice oil left in the bowl.

8. Remove baking sheet from oven. Push cauliflower to one side and add the chickpeas in a single layer. Roast for additional 8-10 minutes until chickpeas are crispy and darkened at the edges—you'll hear them sizzle and pop.

9. Transfer cauliflower and chickpeas to a serving platter. Drizzle generously with the tahini-yogurt sauce.

10. Scatter with fresh parsley and cilantro. Serve immediately while the cauliflower still carries residual heat—the sauce will soften slightly at the edges.