As the weather gets cooler, we're craving warmer foods and heartier ingredients. Cauliflower is an affordable vegetable that often doesn't get a lot of praise.
Preheat the oven to 180 degrees celsius. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion and place them on the baking sheet.
Drizzle with olive oil and season with salt and pepper. Toss the cauliflower and onions until fully coated in the mix.
Roast cauliflower and onions for twenty minutes. Toss, and return to the oven for another 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
Drain and rinse the can of chickpeas. Place in a medium frying pan on medium heat with a little oil, the smoked paprika, cayenne, and salt and pepper. Cook for five minutes or until they become slightly crispy.
Pull the parsley leaves from their stems and roughly chop the leaves into small pieces. You should have about 1.5 cups once chopped.
Combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Place tarator in a bowl and slowly add water until it reaches your desired consistency. Drizzle over the salad and toss to combine. Serve warm or cold.