Golden Turmeric Roasted Cauliflower and Chickpea Traybake

Ingredients

• 1 cauliflower
• 800 g tinned chickpeas
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 4 tbsp olive oil
• 3 tbsp tahini
• 1 lemon
• 100 g baby spinach
• 50 g pomegranate seeds

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Cut the cauliflower into florets and drain and rinse the chickpeas, patting them dry.

2. 2

   Toss the cauliflower and chickpeas with the olive oil, turmeric, cumin, and smoked paprika. Spread over a large roasting tray in a single layer.

3. 3

   Roast for 30–35 minutes, turning once, until the cauliflower is golden and the chickpeas are crispy.

4. 4

   Meanwhile, whisk together the tahini, lemon juice, and 3 tablespoons of water to make a drizzleable dressing. Season with salt.

5. 5

   Divide the baby spinach between four bowls, top with the roasted cauliflower and chickpeas, drizzle over the tahini dressing, and scatter with pomegranate seeds.