Baharat Cauliflower with Tahini, Coriander Sauce and Crispy Chickpeas

I recently was sent some cauliflower shoots from Caulishoots! I literally didn't know these were a thing until they reached out to me. They are basically the equivalent of long stem broccoli but with cauliflower instead! They are super cute and a fun way to switch up from standard cauliflower. I really like my cauliflower one type of way, I prefer it grilled or fried with spices, I’m not into cauli-rice or any other weird and wonderful ways people use it. So this dish is a reflection of a fave way to spice things up with your cauliflower.

Cooking Tips:

• You can use normal cauliflower for this recipe.

• Feel free to use vegan yoghurt instead of normal plain yoghurt.

• The crispy chickpeas are extra but make for a gorgeous texture!

• You can grill the cauliflower instead of frying or even roast.

• If you don’t have Baharat use equal parts of ground cumin and coriander.

Ingredients

Cauliflower

• Whole Cauliflower (cut into pieces) or Cauliflower Shoots

• 1 TBSP Garlic Paste or 2 Garlic Cloves (Chopped finely)

• 2 TBSP Baharat

• Salt

• Vegetable or Olive Oil

Sauce

• 100g Tahini Paste

• 30g Fresh Coriander

• 1 Garlic Clove

• Salt

• 1.5 Fresh Lemons

• 3 TBSP Yoghurt

• 2 TBSP Honey

• Olive Oil

Crispy Chickpeas

• 400g Tinned Chickpeas

• 2 TBSP Sumac (great quality, tangy sumac I use DiasporaCo)

• Salt

• 1 TBSP Chilli Powder

• Olive Oil

Method

1. Begin by heating your oven to 200°c.

2. In a bowl combine your chickpeas, sumac, salt, a drizzle of olive oil an chilli powder. Then mix well to coat all the chickpeas.

3. Place the chickpeas on a roasting tray and put in the oven for 40mins to roast, checking on them after 25mins. We want them to be hard and crispy.

4. Reduce temperature of the oven to 160°c and leave to roast for another 10mins.

5. While the chickpeas are roasting, get frying your cauliflower.

6. In the same bowl you marinated your chickpeas in, add the cauliflower, baharat, salt, splash of oil and toss all together to coat the cauliflower.

7. Heat up a pan with some oil and then add in your garlic.

8. Add the cauliflower to the pan and sauté. Leave on a medium-high heat and let the cauliflower cook and slightly soften. It will need at least 15mins.

9. Remove the lid to check it’s not burning, sauté again and leave to cook for a further 10mins.

10. While the cauliflower is cooking you can make the sauce.

11. In a blender add all the sauce ingredients and blitz till smooth and has a pourable consistency.

12. Once all the elements are ready, plate up with some yoghurt on the base, followed by the cauliflower, sauce, chickpeas, fresh coriander and some pomegranates!