A riff on a recipe in Joe Yonan's Cool Beans for roasted cauliflower served on black chickpea hummus with black garlic and preserved lemon. The cauliflower gets rubbed first with a mix of garlic, lemon zest and olive oil. Towards the end of the roast, it’s brushed with tahini and sprinkled with za'atar and black sesame seeds, roasted further to brown evenly and served on a bed of that black chickpea hummus.
The cauliflower is supposed to be roasted whole but I broke it up into florets and there are supposed to be crunchy spiced roasted chickpeas to garnish but I failed to allow enough time to make them and went with arugula dressed with lemon and olive oil instead. Scooped everything up with some of the Fluffy (and crisp) Flatbreads from The Cook You Want To Be.
Edited to add: here's a photo of that black chickpea hummus which I made with Rancho Gordo's black garbanzos. It's rather murky looking stuff but it tastes pretty good.
