Ingredients:
- 1 large head Cauliflower (600g), cut into bite-sized florets
- 2 medium Sweet Potatoes (500g), peeled and cubed into 1-inch pieces
- 1 large Red Onion (200g), cut into thick wedges
- 1 bunch Lacinato Kale (150g), stems removed and torn into pieces
- 1 can (400g) Chickpeas, drained, rinsed, and patted dry
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1/2 tsp Ground Cumin
- 1 tsp Kosher Salt
- 1/2 tsp Cracked Black Pepper
- 3 tbsp Hulled Tahini
- 1 tbsp Fresh Lemon Juice
- 1 tsp Maple Syrup
- 2 tbsp Warm Water
Instructions:
- Preheat your oven to 425°F (220°C). Place an empty extra large rimmed baking sheet inside while the oven warms up. Note: This creates an immediate sear when veggies hit the pan.
- Prepare the vegetables by cutting 600g of cauliflower into uniform florets, peeling and cubing 500g of sweet potatoes into 1 inch pieces, and slicing 200g of red onion into thick wedges.
- Drain and rinse one 400g can of chickpeas. Use a clean kitchen towel to pat them completely dry. Smell the fresh, earthy aroma of the legumes.
- In a large mixing bowl, toss the cauliflower, sweet potatoes, onion, and chickpeas with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp cumin.
- Season the mix with 1 tsp kosher salt and 1/2 tsp cracked black pepper just before you are ready to roast.
- Carefully pull out the hot baking sheet and spread the vegetables in a single layer. Listen for the immediate sizzle as they touch the metal.
- Roast for 20 minutes. You should start to smell the sweet, toasted scent of caramelizing onions filling the room.
- Remove the pan and toss in 150g of torn kale pieces. Mix them slightly with the hot vegetables to coat them in the residual oil.
- Roast for an additional 5 minutes. The kale should be dark green and shatter crisp to the touch.
- Whisk 3 tbsp tahini, 1 tbsp lemon juice, 1 tsp maple syrup, and 2 tbsp warm water until velvety. Drizzle over the hot pan and serve.