tahini, well-stirred (or the kind in the squeeze bottle)
a couple lemons
salt & pepper
big handful fresh flat-leaf parsley
optional: cooked or canned/drained chickpeas
Instructions
Preheat oven to 425. Line a large baking tray with silicone mat or parchment.
Chop cauliflower into small pieces. In a large bowl, toss chopped cauliflower with a good amount of olive oil, some smoked paprika, and salt.
Spread cauliflower on prepared tray and roast until done- you want it to be tender with some charred bits here and there.
Return cauliflower to the large bowl you used before. Drizzle over a good amount of tahini and the juice of at least one lemon, more if you want. Salt and pepper to taste. Stir and toss to combine thoroughly.
Finely chop the parsley and stir it in.
Test one more time for seasoning/balance.
To make a more substantial dish, stir in some cooked or canned/drained chickpeas.
This is good warm, room temp, or cold. Even better the next day.
Bibo recommends serving with flatbread or pita and a plate of fresh sliced tomato and cucumber!