Peppery and bright, these florets are super delicious and poppable. With a bed of creamy techinah to lap up all the extra sauce, all this needs is a slice of crusty bread and some friends for sharing.

Serves 5

•  3 Tbsp olive oil
• 6 cubes frozen garlic
• 1 Tbsp cornstarch
• 1 tsp lemon zest
• 2 tsp salt
• 2 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp cumin
• 1/2  tsp black pepper
• 32 oz (910 g) cauliflower
• 1 cup chickpeas
• fresh parsley, for serving

 Lemon Pepper Sauce

• 1/4  cup lemon juice
• 2 Tbsp olive oil
• 2 Tbsp honey
• 2 tsp lemon zest
• 1 tsp Dijon mustard
• 1/2  tsp coarsely ground black pepper
• 1/4  tsp salt
• 1/4  tsp oregano

Techinah sauce

• 1/4  cup tahini
• 1 1/2  Tbsp freshly squeezed lemon juice
• 1 Tbsp water
• 1 tsp honey
• 1 cube frozen garlic
• 1/2 tsp salt
• 1/4 tsp coarsely ground black pepper

Preheat oven to 425°F (220°C).

In a bowl, mix olive oil with garlic, cornstarch, zest, and spices until combined. Add the cauliflower and chickpeas and mix until everything is coated. Pour the mixture onto a baking sheet in a single layer. Bake for 30–40 minutes, shaking the pan halfway through to ensure that everything gets an even char.

To prepare the lemon pepper sauce, combine all ingredients in a saucepan. Bring to a boil, then allow to simmer for 5 minutes, or until the sauce thickens and leaves an empty trail if you drag a spoon across the pan. Pour half the sauce on the cauliflower. Return the pan to the oven on broil for 7 minutes.

To prepare the techinah sauce, combine all ingredients.

To serve, coat the bottom of a plate with techinah, top with cauliflower, and drizzle with the remaining lemon pepper sauce. Top with fresh parsley and enjoy.