This roasted spiced cauliflower with chard stem tahini sauce recipe is a hearty vegetable dish that can be a side dish or a vegetarian main course.
Toast fennel and cumin seeds in a dry skillet over high heat. Grind almost to a fine powder in a mortar and pestle or dedicated spice grinder. (some larger bits are ok).
Combine toasted fennel/cumin powder with coriander, turmeric, ginger, cayenne pepper, and salt in a small bowl. Add oil and stir to combine, making sure to get rid of all clumps.
Preheat oven to 425 degrees F.
Cut cauliflower into florets and place in a large bowl. Add drained chickpeas, onion chunks, and 2 Tablespoons of spice rub. Mix with your hands to coat ingredients completely.
Place cauliflower mixture on a large baking sheet and spread contents evenly. Roast for 25 minutes, until cauliflower is soft, and a bit browned at the tips.
While cauliflower is roasting, remove the chard stems from the chard leaves. Reserve the chard leaves for this recipe, and finely dice the chard stems. If they appear stringy, peel them with a peeler. Steam diced chard stems until just tender, for 5 minutes.
Peel and crush garlic with 1/4 teaspoon salt in a mortar and pestle or with the back of a knife on a cutting board.
Mix crushed garlic with tahini, lemon juice, and water in a medium sized bowl. When chard is tender, add to the tahini mixture and stir to combine. Set aside.
Cut lemon into wedges. Place roasted cauliflower and chickpeas on a platter, and garnish with chard stem tahini sauce, pine nuts, cilantro leaves, and lemon wedges. You may opt to serve the tahini sauce on the side as well.