Roasted cauliflower and tahini dip with crudités and flatbread

1.For roasted cauliflower and tahini dip, preheat oven to 200°C, toss cauliflower and 60ml oil in a large roasting pan to coat well, season to taste and roast until tender and browned on the edges (20-25 minutes). Cool, then process in a food processor with chickpeas, tahini, lemon juice and garlic until smooth. With motor running, gradually add remaining oil in a thin stream until smooth (thin dip with a little reserved chickpea liquid or water if necessary). Season generously and refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.

2.Meanwhile, toss chickpeas in oil and za’atar, season to taste and spread on a roasting tray. Roast until browned and crisp (10-15 minutes), then store in an airtight container for up to a day.

3.Meanwhile, drizzle half the pita with olive oil, scatter with za’atar, season to taste and bake until golden and crisp (2-3 minutes). Cool, then break into large shards and store in an airtight container for up to 3 days.

4.To serve, preheat oven to 180°C, wrap remaining pita in a damp tea towel and place in oven to warm (4-5 minutes). Spread cauliflower dip on a large platter, drizzle with oil, scatter with roasted chickpeas and za’atar and serve with warmed pita, pita crisps, crudités and pickled chillies.