Props and styling by Goldie Stern and Renee Muller
Photography by Moshe Wulliger and Hudi Greenberger

This awesome dish is just bursting with flavor. It’s hot, smoky, and delicious. I confess to eating about half the pan!

SERVES 4–6

• 3 Tbsp olive oil
• 1 clove garlic, crushed
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp onion powder
• 1 tsp salt
• black pepper, for sprinkling
• 1 24-oz (680-g) bag frozen cauliflower florets, defrosted and patted dry
• 1 14-oz (400-g) can chickpeas, drained, rinsed, and patted dry
• 1 tsp lemon zest

Toppings

• ¼ cup prepared techinah
• 3 cubes frozen parsley
• 1 Tbsp water, if needed
• 1 Tbsp toasted sesame seeds
• harissa, for drizzling (optional)
• 2 Tbsp chopped cilantro

In a large bowl, whisk together the olive oil, garlic, cumin, smoked paprika, onion powder, salt, and pepper. Add the cauliflower and chickpeas to the bowl and mix well until coated.

Preheat your grill. Place the cauliflower and chickpeas into a grill basket or in a 9x13-inch (20x30-cm) disposable aluminum grilling pan (with holes on the bottom). Grill for 25–30 minutes, tossing every 10 minutes or so, until the cauliflower is browned at the edges and the chickpeas are crispy. Transfer to a serving dish and toss with lemon zest.

For the toppings, whisk together techinah, parsley cubes, and up to 1 Tbsp water if your techinah is too thick. Drizzle the roasted cauliflower and chickpeas with the techinah sauce. Sprinkle with toasted sesame seeds and drizzle with a bit of harissa sauce, if desired. Top with chopped cilantro and serve immediately.

Note: If you don’t have a grill, you can easily make this in the oven by placing the cauliflower and chickpeas on a baking sheet and roasting at 425°F (220°C) for 40–45 minutes, tossing every once in a while until done.

(Originally featured in Family Table, Issue 755)