Ingredients
 
1 head cauliflower, cut into pieces
1 cup cherry tomatoes
1/4 cup olive oil
3 teaspoons paprika
1 teaspoon ground turmeric
½ teaspoon cayenne pepper (or to taste)
400g can chickpeas, drained and rinsed
Pinch salt

Dressing ingredients

1handful fresh parsley roughly chopped
Juice of 1 lemon
½ cup plain or Greek yoghurt
2 cloves garlic, crushed
Pinch salt

Method   

Preheat oven to 180°C

Whisk olive oil, paprika, turmeric, cayenne pepper and salt together in a small bowl

Place the cauliflower, tomatoes and chickpeas onto a baking tray. Coat with the olive oil mixture and bake for 20 minutes, turning cauliflower after 10 minutes

In a small bowl, mix together parsley, lemon juice, garlic, yoghurt and salt

Place the cauliflower, tomatoes and chickpeas onto plates and drizzle over the lemon parsley dressing. Garnish with more fresh parsley and serve warm.