• 1 small cauliflower, leaves still attached (about 750g/1lb 10oz)
• 2 tbsp olive oil
• 1 tsp flaky sea salt (kosher salt)
• A few turns of freshly ground black pepper
• 1 lemon, one half thinly sliced and the other half juiced
• 6 garlic cloves, peeled and halved
• 1 tbsp ras el hanout spice mix
• 700g/1lb 9oz jar of cooked chickpeas/garbanzo beans
• 1 small bunch of parsley (about 20g/¾oz), picked and roughly chopped
• 200g/7oz white tahini

Heat your oven to 220°C fan/240°C/475°F/gas mark 9.

Cut the cauliflower into eight wedges through the stem, leaving the tender inner leaves attached (remove any thick fibrous ones). Spread the wedges out in a large roasting tin and drizzle with the olive oil, salt and pepper.

Roast in the oven for 14 minutes.

Remove the roasting tin from the oven, flip the cauliflower wedges over and add the thin lemon slices, halved garlic cloves and ras el hanout. Return to the oven for another 14 minutes so the cauliflower wedges can colour on the other side.

Remove the tin from the oven again, tip in the drained chickpeas and mix everything together. Some of the cauliflower will start to break up, but that’s ok. Return the tin to the oven for a final 10 minutes.

Remove the roasted cauliflower and chickpeas from the oven and drizzle with the juice of the remaining half lemon. Stir well to combine, then sprinkle with the chopped parsley and transfer to a serving platter.

Drizzle the tahini all over before serving.

Serve as a light meal with some flatbreads on the side.