Ingredients:

  • 3 tbsp olive oil
  • 500g cauliflower florets
  • 200g carrots
  • 150g brussels sprouts
  • 425g chickpeas, canned, drained and patted dry
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup tahini
  • 3 tbsp lemon juice
  • 4 tbsp warm water
  • 1 tsp maple syrup
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: Make sure the rack is in the center for even airflow.
  2. In a large bowl, toss the cauliflower, carrots, sprouts, and chickpeas with olive oil, smoked paprika, salt, and pepper. Note: Ensure every piece is glistening with oil to prevent sticking.
  3. Spread the vegetables in a single layer on a large rimmed sheet pan. Ensure no overlap to maximize airflow, as this is the only way to get that shatter texture.
  4. Roast for 25-30 minutes. Use tongs to flip the vegetables halfway through until cauliflower has charred brown edges and chickpeas are golden.
  5. While the vegetables roast, combine tahini, lemon juice, maple syrup, garlic powder, and salt in a bowl.
  6. Whisk the sauce vigorously. Note: It might look like it's separating or breaking at first, but keep going.
  7. Slowly drizzle in warm water one tablespoon at a time.
  8. Continue whisking constantly until the sauce is a smooth, pale, pourable cream.
  9. Remove the pan from the oven and immediately drizzle the sauce over the hot vegetables or serve it on the side.