Roasted Cauliflower and Chickpea Bowls - Filippo Berio

Ingredients

• 1 whole cauliflower, cut into small florets
• 2 tbsp Filippo Berio Mild & Light Olive Oil
• 2 tsp sumac
• 2 tsp Za’atar
• Salt and freshly ground black pepper
• 1 lemon, halved
• 400 g can chickpeas, drained and rinsed
• 1 tbsp tahini
• 2 tbsp Filippo Berio Extra Virgin Olive Oil
• 75 g baby spinach leaves
• 2 carrots, peeled and coarsely grated
• 250g pouch cooked quinoa
• Handful Pomegranate seeds