Cauliflower and chickpeas roasted until caramelised with cumin and turmeric, over peppery greens with tahini dressing. Vegetarian comfort food.
Cut cauliflower into small florets. Drain chickpeas and dry thoroughly. Toss both with olive oil, cumin, turmeric, salt, and smoked paprika.
Spread on large baking tray — no overcrowding. Roast 30 minutes until deeply golden and edges are caramelised. The char is non-negotiable.
Whisk tahini, lemon juice, garlic, water until smooth and drizzleable. Season generously.
Place greens on platter. Top with warm cauliflower and chickpeas. Scatter parsley. Drizzle tahini liberally. Serve immediately while warm.