⅓cup(80grams)tahinirunny consistency and light in color
⅓cup(80grams)water
2tablespoons(30grams)lemon juice
1clovegarliccrushed
¼teaspoonsalt
Preheat the oven to 400°F or 200°C.Cut 1 large cauliflower into florets and add to baking sheet.Add 1 can (15-ounce) chickpeas and 3 cloves garlic (crushed), then season with 1½ tablespoons extra virgin olive oil, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, and 2 twists black pepper.Toss, arrange on a single layer, and bake for 25 minutes or until the cauliflower is tender-crisp and slightly charred.
In the meantime, make tahini sauce whisking together ⅓ cup tahini, ⅓ cup water, 2 tablespoons lemon juice, 1 clove garlic (crushed) and ¼ teaspoon salt.
To a large mixing bowl, add roasted cauliflower and chickpeas, tahinisauce, the juice of at least 1 lemon, and 1 handful parsley (chopped).Toss well, then garnish with 4 tablespoons pomegranate seeds.