To be honest, we made this just to practice our food photography. Little did we know that the platter would be licked clean about 5 minutes after our photo session! This is a simple side dish that you can serve as an appetizer, or to accompany just about anything. We love it with our Instant Pot Pork Adobo. If we can offer one tip, use the cauliflower leaves- they are delicious and add a crispy texture. Let us know if you enjoy it, we sure did.
1 small cauliflower, sliced about 1/4" thick
1 tbsp olive oil
1 pinch sea salt
1 tsp ground black pepper
1/2 can drained and rinsed chickpeas
1 tsp cornstarch
1/2 tsp smoked paprika
1/2 tsp sea salt + a pinch
1 quick spray of olive oil
1/4 cup crumbled feta
Fresh Herb for garnish- dill, basil, etc.
1 tbsp tahini
1/2 cup plain greek yogurt
2 tbsp lemon juice
Heat oven to 400°F. In a medium-sized bowl, gently toss cauliflower with olive oil, a pinch of salt and pepper. Make sure to use some of the leaves as well, they add delicious crispiness. Place cauliflower on a lined baking sheet making sure to leave space between pieces. Drain, rinse and pat the chickpeas dry. Place on a small baking sheet. Top with cornstarch, paprika, salt and pepper. Shake pan to thoroughly coat the chickpeas. Lightly spray with olive oil.
Place chickpeas in oven and bake for about 30-35 minutes until crunchy.
After 10 minutes of baking, add the cauliflower to oven and roast until golden about 25- 30 mins.
Meanwhile, prepare the tahini smear. Mix tahini, yogurt and lemon juice together in a small bowl.
Using a spatula, smear the tahini spread on a small platter. Top with roasted cauli and sprinkle with chickpeas and crumbled feta. Garnish with your favourite herb, such as dill or basil.