Roasted Cauliflower topped with  Spiced  Chickpeas, Pomegranate Seeds and Drizzled with Tahini

Ingredients for Cauliflower

1 Head Cauliflower, chopped into small florets

½ Red Onion, sliced ¼ inch thick

2 Tablespoons olive oil

Salt and pepper to taste

Ingredients for Tahini

1/3 Cup tahini

½ Cup water

1/2 Lemon, juiced

2 Cloves garlic, minced

½ Teaspoon cumin

½  Teaspoon cayenne

½  Teaspoon salt

Ingredients for Spiced Chickpeas

1 15 oz Can of chickpeas, drained and rinsed

1 Tablespoon olive oil

½ Teaspoon smoked paprika

½ Teaspoon garlic powder

½ Teaspoon cayenne

Salt and pepper to taste

Garnish:

½ Cup pomegranate seeds

½ Cup chopped parsley

Directions:

Preheat oven to 400

Place cauliflower and red onions on a lined baking sheet

Drizzle with olive oil, and season with salt and pepper

Roast for about 30-35 minutes,  and let cool

Cauliflower should have golden, crispy edges

Combine the tahini, water, lemon juice, garlic, cumin, cayenne, and salt in a food processor (blender works too) and blend until smooth.

Store tahini in refrigerator until ready to serve

Heat a medium saucepan over medium heat

Drizzle pan with olive oil, and add the chickpeas

Season chickpeas with salt pepper, smoked paprika, and cayenne

Cook for about 5-8 minutes, or until chickpeas become slightly crispy

To serve:

Place cauliflower  and onions into a medium sized bowl or medium sized serving platter

Next add the spiced chickpeas and drizzle the tahini

After the tahini is added I like to sprinkle on some pomegranate seeds and finish it off with chopped fresh parsley

Can be served warm or cold!