Pea pâté with roasted cauliflower and crispy chickpeas.

A pea pâté served with oven-roasted cauliflower steak and crispy chickpeas.

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Servings: 4

Preparation time: 25 minutes

Cooking time: 35 minutes

Ingredients:

• 1 medium cauliflower

• 2 cans chickpeas

• 2 tablespoons turmeric

• 4 tablespoons sweet paprika

• 1 tablespoon cayenne pepper or hot paprika

• 2 tablespoons thyme

• Salt, pepper

Pea Pate:

• 500g frozen peas

• 2 tablespoons tahini

• 3 garlic cloves

• 1/2 teaspoon cumin

• 1 tablespoon olive oil

• 50g fresh mint

Method:

1. Preheat the oven to 200°C (392°F).

2. Start with the cauliflower, cut it into thick slices of 2 cm, 2.5 cm. Place the cauliflower on a baking tray.

3. In a small bowl, mix the oil with the spices: turmeric, thyme, sweet paprika, and cayenne pepper. Coat the cauliflower with this mixture.

4. Roast the cauliflower for 25 minutes, then turn it to the other side and cook for an additional 15 minutes.

5. Mix the chickpeas with a little oil and spices and add them to a small baking tray. Roast the chickpeas for 25 minutes.

6. In the meantime, boil the peas for about 10 minutes. When ready, place the peas in a blender along with the rest of the ingredients and blend for five minutes at medium speed.

7. On a plate place 3 tablespoons of pea pate, one piece of roasted cauliflower, and some crispy chickpeas.

8. Enjoy!