Vegan Cauliflower and Broccoli Traybake

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

Pat the rinsed chickpeas thoroughly with a clean towel to remove excess moisture so they get crispy.

On the prepared baking sheet, spread out the cauliflower florets, broccoli florets, and chickpeas.

Drizzle the vegetables and chickpeas evenly with olive oil. Sprinkle with ground cumin, garlic powder, half of the salt, and black pepper. Toss everything well to ensure all pieces are evenly coated.

Spread the mixture into a single layer, ensuring some space between pieces for better roasting. Transfer to the oven and roast for 25 minutes, tossing halfway through, until the vegetables are tender with browned edges and the chickpeas are crisp.

While the traybake is in the oven, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, warm water, and the remaining salt until smooth and pourable.

Remove the tray from the oven, drizzle the creamy tahini sauce directly over the roasted vegetables and chickpeas, and garnish with freshly chopped parsley before serving.