Sheet-Pan Cauliflower and Chickpeas with Lemon Tahini

Steps

1. 1

   Heat the oven to 450°F with a rack in the upper-middle position.

2. 2

   On a large rimmed sheet pan, toss the cauliflower, chickpeas and onion with the oil, cumin, smoked paprika and salt. Spread into a single layer with as many cut sides of the cauliflower touching the pan as you can.

3. 3

   Roast, stirring once halfway through, until the cauliflower is tender and deeply browned at the edges and the chickpeas are crisp outside, 25 to 30 minutes.

4. 4

   Meanwhile, whisk the tahini, lemon juice, garlic and a pinch of salt in a bowl. It will thicken and look broken at first; keep whisking in the cold water a tablespoon at a time until smooth, creamy and loose enough to drizzle.

5. 5

   Pile the vegetables onto a platter, drizzle with the tahini sauce and scatter with parsley. Serve with warm pita or rice if you like.