Cauliflower is one of those beautiful vegetables utterly transformed by heat.  When you eat it raw, it’s nothing special but once it is roasted in the oven, its flavour mellows, its florets crisp up, and it achieves something close to perfection.  Fried or roasted, cauliflower with tahini is common in Palestine cuisine, here joined by chickpeas with their earthy flavour and al dente texture.

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lamb kebabs


sea salt and ground black pepper

olive oil





Preheat your oven to 220C.

Heat a saucepan with salted water over medium-high heat and bring to a boil.  Add the cauliflower and cook over high heat for 8 minutes.  Drain well and lay in a single layer on a roasting tray.  Drizzle with olive oil and sea salt.  Roast for 25 minutes or until parts of the cauliflower have turned golden brown.

In a small bowl, mix the sauce ingredients together.

Meanwhile, heat a griddle pan or BBQ over high heat and cook your kebabs to your liking.

Remove the cauliflower from the oven, cut into 2 cm slices and place in a bowl.

Gently toss the chickpeas, cauliflower and half the tahini sauce together and arrange on a serving bowl.  Pour the rest of the sauce on top, drizzle with olive oil and serve with your kebabs.

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