Instructions
Follow the steps and taste along the way.
Prepare the cauliflower and chickpeas
Preheat the oven to 220 °C. Cut the cauliflower into two steaks about 2 cm thick; leave the remaining florets whole. After rinsing the chickpeas, dry them thoroughly with a clean towel so they roast better in the oven.
Season and roast
Toss the cauliflower and chickpeas with the olive oil, cumin, coriander, smoked paprika, and 1.5 g of salt. Spread them out in a single layer on a baking sheet, laying the steaks flat. Roast for 25 to 30 minutes. Stir the chickpeas halfway through cooking and turn the steaks once the underside is browned. The cauliflower is ready when it is easily pierced with a knife and has golden edges.
Prepare the couscous
Put the couscous in a bowl and pour over 180 ml of boiling water. Add 0.5 g of salt, cover, and leave to swell for 5 minutes. Then fluff with a fork and stir in half of the chopped parsley.
Whisk together the tahini sauce
Mix the tahini with the garlic, 30 ml of lemon juice, and 0.5 g of salt. Gradually add 45 ml of water, stirring constantly. The sauce will thicken at first, then become smooth and slow-pouring. If it is too thick, stir in another teaspoon of water measured from the stated amount.
Finish and serve
Divide the couscous among plates and top with the cauliflower steaks and crispy chickpeas. Drizzle with the remaining 5 ml of lemon juice and the tahini sauce. Finish with the remaining parsley and serve immediately, while the chickpeas are still crispy.
