Chickpea pasta with cauliflower, tahini and lemon

Ingredients

For 1 serving

• Chickpea pasta75 g
• Cauliflower200 g
• Tahini15 g
• Garlic1 clove
• Lemon juiceto taste
• Parsleyto taste
• Paprika1 pinch
• Saltto taste

Contains: sesame,

In season: October – March

Method

1. Preheat the oven to 220 °C (conventional) and line a baking tray with baking paper.
2. Wash the cauliflower and cut into florets of about 2–3 cm; toss them on the tray with the paprika and a pinch of salt and roast at 220 °C for 20 minutes, turning halfway, until golden at the edges and tender.
3. Meanwhile in a small bowl mix the tahini with the peeled, grated garlic, lemon juice and a pinch of salt; add water a tablespoon at a time, stirring, until the sauce is pourable and pale (it thickens at first, then loosens).
4. Bring a pan of water to the boil for the pasta, salt it once it boils and, when the cauliflower has about 8 minutes left, add the chickpea pasta; cook for the time on the packet, until al dente.
5. Drain it gently and dress with the tahini sauce; top with the roast cauliflower and chopped parsley.