Ras el Hanout Cauliflower Wedges with Mashed Chickpeas

Preheat the oven to 230°C.

Place the cauliflower, stem-side down, on a cutting board and cut it into four equal-sized wedges. Arrange the cauliflower wedges on a sheet pan, drizzle with a generous amount of olive oil, add the ras el hanout and season well with sea salt and black pepper. Massage the oil and seasonings into the cauliflower so the wedges are well coated. Place in the oven and roast for 30–35 minutes, until golden and tender. (Test for doneness by inserting a skewer or paring knife into the cauliflower.)

Meanwhile, for the mashed chickpeas, place the tahini, lemon juice, garlic and cumin in a bowl and add 120 ml water. Whisk until smooth. Mash half of the chickpeas by hand, potato masher or fork, then add to the tahini mixture. Stir to combine, then add the remaining whole chickpeas, about 1 teaspoon sea salt, parsley or dill, and olive oil. Season with black pepper. Taste and adjust lemon, salt and pepper as needed.

When the cauliflower is ready, remove the pan from the oven and drizzle with the red wine vinegar.

Serve the cauliflower alongside the mashed chickpeas, drizzle everything with a little olive oil and scatter with more parsley or dill.