Moroccan-Spiced Roasted Cauliflower with Tahini-Yogurt Sauce & Crispy Chickpeas

Method

1. Preheat the oven to 220°C (425°F) with a rack in the middle. Line a large rimmed baking sheet with parchment paper. Drain the chickpeas, rinse, and spread on a clean kitchen towel; rub dry—moisture is the enemy of crispness.

2. In a large bowl, whisk the olive oil, cumin, coriander, smoked paprika, cinnamon, cayenne, 1/2 tsp salt, and several grinds of black pepper. Add the cauliflower florets, dried chickpeas, and minced garlic. Toss with your hands until every piece is evenly coated; the spices should smell warm and earthy.

3. Spread the mixture in a single layer on the prepared baking sheet, leaving space between pieces. Roast for 25–30 minutes, stirring once halfway through, until the cauliflower is tender and its edges are deeply browned and caramelized, and the chickpeas are golden and crisp. They will rattle when you shake the pan.

4. While the vegetables roast, make the tahini-yogurt sauce: in a small bowl, whisk the tahini, Greek yogurt, lemon juice, and 1–2 tbsp cold water until smooth and pourable. Season with a pinch of salt. The sauce should be the consistency of heavy cream; add more water a teaspoon at a time if needed.

5. Toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, tossing frequently, until fragrant and lightly golden. Remove immediately to a plate to stop the cooking.

6. To serve, spoon the tahini-yogurt sauce onto plates or a platter. Pile the roasted cauliflower and chickpeas on top. Scatter with toasted almonds and chopped parsley. Serve warm.