ROASTED SPICED CAULIFLOWER, ACORN SQUASH AND CHICKPEAS

Vegetables are perfect candidates for roasting; all you need is oil and salt, and high heat to caramelize their natural sugars. Try not to crowd the pan too much, so that the veggies have a chance to brown on the edges, rather than steam. If you like, swap chunks of sweet potato or butternut for the acorn squash. 1 small head cauliflower 1 small acorn squash 1 can chickpeas (398 ml),

rinsed and drained 1 tbsp chili powder 2 tsp cumin Salt and pepper, to taste Olive or canola oil, for cooking

GARLICKY TAHINI SAUCE

3 to 4 tbsp tahini Juice of 1 lemon (about 3 tbsp) 2 tbsp olive oil 2 tbsp plain yogurt or water 1 garlic clove, finely crushed Chopped parsley, for garnish Sliced, toasted almonds, for garnish Pomegranate seeds, for garnish Lemon wedges, for serving Preheat oven to 425˚ F. Separate cauliflower into florets. Cut squash in half lengthwise, scoop out seeds and slice about 1/3-inch thick. Spread veggies out on a heavy, parchment-lined baking sheet, along with the chickpeas. Drizzle everything with oil and sprinkle with chili powder, cumin, salt and pepper. Shake pan or gently roll and toss with your hands to coat veggies well. Roast for about 30 minutes, stirring once or twice, until cauliflower and squash are tender and golden on the edges. Whisk together the dressing ingredients, along with a big pinch of salt, in a small bowl or measuring cup, adding a splash of water if it seems too thick. Arrange roasted veggies on a platter, drizzle with tahini dressing and scatter with parsley, almonds and pomegranate seeds. Serves 4 to 6.