Golden-brown cauliflower wedges, crispy chickpeas and a fresh sauce with tahini and herbs make this a colourful starter to share.
Cauliflower takes on a very different character in a hot oven than when you boil it: the cut sides turn deep golden brown and taste lightly nutty, while the centre stays tender and juicy. Cut the cauliflower into six wedges and leave a little of the core attached so the florets stay together. Wedges are more practical than roasting a whole cauliflower here: they cook more evenly and have more surface area in direct contact with the baking sheet.
The sauce brings coolness and acidity to balance those roasted edges. Tahini, made from sesame seeds, gives it a creamy, slightly bitter base; lemon juice brightens it up. Parsley and coriander bring a pronounced green flavour. Stir in cold water a little at a time: tahini can thicken at first, but then turns smooth and easy to spoon. Use parsley alone if coriander isn’t to your taste. A small clove of garlic adds a little kick, but it doesn’t need to be any larger than specified.
Chickpeas add a second roasted element. Pat them thoroughly dry after draining and spread them out on the baking sheet; moisture gets in the way of crisping. They cook for less time than the cauliflower, so add them later. Pomegranate seeds aren’t just a garnish: their juicy, fresh acidity cuts through the creaminess of the sauce and the dry crispness of the chickpeas. Outside pomegranate season, you can leave them out or replace them with small cubes of firm apple for a different, but equally fresh, accent.
Serve the cauliflower warm or at room temperature on a platter, with the sauce underneath or drizzled over the top. This leaves room at the table for everyone to help themselves to the golden-brown pieces. It works as a starter to share, but also as part of a meal with flatbread, rice or other vegetable dishes. Cover leftovers and refrigerate them within two hours, then eat them within three to four days. If possible, store the sauce and cauliflower separately; reheat the cauliflower in an oven at 180 °C until piping hot all the way through. The chickpeas will lose some of their crispness.
Preheat the oven to 220 °C (fan 200 °C). Line a large baking sheet with parchment paper.
Cut the cauliflower into six wedges, leaving a little of the core attached to each wedge. Mix 2 tablespoons olive oil with ½ teaspoon salt and the pepper, then brush the mixture over the wedges. Place them cut-side down on the baking sheet and roast for 15 minutes.
Meanwhile, pat the chickpeas thoroughly dry. Toss them with the remaining 2 tablespoons olive oil, the cumin and ¼ teaspoon salt. Remove the baking sheet from the oven, turn the cauliflower wedges over and spread the chickpeas around them. Roast for another 25–30 minutes, until the cauliflower is tender and deep golden brown and the chickpeas are crispy. Turn the chickpeas halfway through.
Put the tahini, parsley, coriander, garlic, lemon juice and remaining ¼ teaspoon salt in a tall measuring jug. Add 4 tablespoons cold water and blend with an immersion blender until smooth. Add more water as needed, one tablespoon at a time, until the sauce is easy to spoon.
Spoon the green tahini sauce onto a serving platter. Arrange the cauliflower on top, scatter over the roasted chickpeas and pomegranate seeds, and serve warm or at room temperature.
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