Roasted Cauliflower and Chickpeas with Tahini Sauce

This scrumptious dish works as a main course or a side dish. It has a Greek-inspired flavor with the oregano and lemon, and the chickpeas make the dish hearty and satisfying. If you want a lighter dish, you can omit the chickpeas.

As with any roasted vegetable dish, it’s best to make a single layer in a baking dish for roasting so the cauliflower cooks evenly. You also want you cauliflower florets to be as evenly sized as possible.

This dish uses more olive oil than most of my dishes. A little extra oil makes a huge difference in giving the cauliflower a nice crispy outside.

The tahini sauce is great on all kinds of vegetables and as a salad dressing. Double the sauce ingredients and use the rest for another dish.