Roasted Cauliflower with Crispy Za’atar Chickpeas
This is the festive side dish we crave when we need a break from all the heavy stuff – golden cauliflower, crispy za’atar chickpeas and a silky pistachio dressing. It’s perfect with cold leftovers, and it makes everything on the plate feel just that little bit more special.
- Prep time
- 14 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 handful of pistachios
- 2 tablespoons tahini
- 0.5 clove garlic
- 4 tablespoons extra virgin olive oil
Instructions
- 1
Preheat the oven to 200°C fan / 430°F. Add the pistachios to a small heatproof bowl, pour over 200ml boiling water and set aside to soften.
- 2
Add the cauliflower and red onions to a large roasting tin. Drizzle with olive oil, season generously and toss together. Roast for 30–35 minutes until tender and golden.
- 3
When the veg have 15–20 minutes left, add the chickpeas to a small roasting tin. Toss with the za’atar, chilli flakes (if using) and a pinch of flaky sea salt, then roast for the remaining cooking time, until crisp and golden.
- 4
To make the dressing, add the pistachios and their soaking water to a high-speed blender with the tahini, garlic, olive oil and a pinch of salt. Blitz until completely smooth – it should be the consistency of double cream.
- 5
To serve, spoon the dressing onto a serving platter, then add the roasted veg and crispy chickpeas. Scatter over the herbs before serving.