Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the vegetables
Preheat the oven to 220 °C. Break the cauliflower into small florets and pat the drained chickpeas dry. Put both on a baking sheet and toss with the olive oil, cumin, smoked paprika, 2 g of salt, and black pepper.
Roast the cauliflower and chickpeas
Roast for 25 to 30 minutes at 220 °C, stirring halfway through. The cauliflower should be golden at the edges and tender but still hold its shape; the chickpeas should be dry on the outside and slightly crisp.
Cook the bulgur
While the vegetables roast, bring 180 ml of water and 1 g of salt to a boil in a saucepan. Stir in the bulgur, cover, and cook over low heat for 10 to 12 minutes, until the water has been absorbed. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Mix the lemon-tahini dressing
In a small bowl, whisk together the tahini, lemon juice, pressed garlic, 35 ml of water, and the remaining 1 g of salt. Mix until smooth and pourable; if it is thick, stir it thoroughly—there is no need to add more water.
Finish the salad
Divide the bulgur between two bowls and add the roasted cauliflower and chickpeas. Drizzle with the dressing and sprinkle with chopped parsley and pomegranate seeds. Serve warm or lukewarm to bring out the contrast of the chickpeas' crispness, the pomegranate's juiciness, and the lemon's acidity.
