Recipe & photography by Izzie Cox.
Ingredients
1 small cauliflower, cut into florets, stalk thinly sliced and smaller leaves reserved
1 x 570g jar of chickpeas, drained well
3 tbsp extra virgin olive oil
2 tsp ground coriander
2 tsp chilli flakes
1 tsp ground cinnamon
450g Nothern Pasta Co casarecce
1 small head of radicchio or chicory, leaves separated and torn into bite sized pieces
2 pickled Turkish peppers, finely sliced
Sea salt and black pepper
Few sprigs dill, to serve
For the dressing
2 tbsp Greek yoghurt
4 tbsp tahini
1 tbsp honey
Zest and juice of 1-2 lemons
1 tbsp extra virgin olive oil
40g Parmesan, finely grated
1-2 tbsp water
Method
Preheat the oven to 200C/180C Fan. Line two large baking trays with baking paper. Add the cauliflower to one, and the chickpeas to the other. Divide the olive oil, ground coriander, chilli flakes and cinnamon between the two trays and season well.
Toss with your hands until the cauliflower and chickpeas are well-coated in the spiced oil. Roast for 25 minutes until the cauliflower is soft and a little charred, and the chickpeas are crispy.
Meanwhile, make the pasta dressing by mixing together the yoghurt, tahini, honey, lemon zest and juice, olive oil and plenty of salt and pepper. Once well combined and smooth and the grated Parmesan and mix. Add enough water to get to the texture of a thick double cream. Taste and add more seasoning if necessary.
Put a large pan of salted water on to boil. Once boiling add the casarecce and cook until al dente. Drain and rinse in cold water.
Add the pasta to a large bowl along with the roasted cauliflower and chickpeas, radicchio and Turkish peppers. Pour over the dressing and mix well, finish topped with the dill sprigs.
