Preheat oven to 400F and bring a large pot of salted water to boil (enough to cover the cauliflower)
Cut stem and leaves off the cauliflowers so it sits flat, boil in water for 5 minutes, then leave to steam dry for 10 minutes
Mix together the cauliflower marinade (oil, garlic powder, smoked paprika, thyme, oregano, salt, and pepper). Cover the cauliflower really well in this sauce, cover in foil and roast for 30 minutes.
Toss chickpeas in oil and seasonign (zatar, cumin, caraway, and coriander) remove foil from the cauliflower, put the chickpeas on the pan and roast all of this for another 15 minutes to get it crisp
Mix harrissa- tahini sauce (tahini, lemon juice, harrissa, smoked paprika, salt, water)
Cut cauliflower into peices, serve on a bed of chickpeas and tahini, top with sauce
Credit: SophsPlantKitchen on Insta "Whole Roasted Sunset Cauliflower"
