Roasted cauliflower with chickpeas, spring greens, lemon and tahini

Name: Roasted cauliflower with chickpeas, spring greens, lemon and tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 large cauliflower; 1 x 400 g tin of chickpeas, drained and rinsed; 1 large red onion, quartered; 200 g spring greens; 2 teaspoons ground cumin; Olive oil; 2 teaspoons ground coriander; 2 teaspoons ground ginger; 1 teaspoon smoked paprika; Salt; 60 g tahini; 1 lemon, juice only; 2 tablespoons olive oil; 4 tablespoons water; 1 tablespoons sea salt; Freshly ground black pepper; 40 g pumpkin seeds, toasted; Flatbreads; 25 g coriander, roughly chopped

4 steps

Prep:10minCook:30min

The Green Roasting Tin Page 72

Updated at: Fri, 19 Jul 2024 17:50:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories479.9 kcal (24%)

Total Fat27.4 g (39%)

Carbs49.3 g (19%)

Sugars8.5 g (9%)

Protein14.8 g (30%)

Sodium1661.5 mg (83%)

Fiber14.3 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1cauliflower

large

1 x 400gtin of chickpeas

drained and rinsed

1red onion

large, quartered

200gspring greens

2 teaspoonsground cumin

olive oil

2 teaspoonsground coriander

2 teaspoonsground ginger

1 teaspoonsmoked paprika

salt

Dressing

60gtahini

1lemon juice only

2 tablespoonsolive oil

4 tablespoonswater

1 tablespoonssea salt

freshly ground black pepper

To serve

25gcoriander

Instructions

Step 1

Preheat the oven to 180°C fan / 200°C.

Step 2

Tip cauliflower, chickpeas, red onion and spring greens into a large roasting tin and mix well with oil, spices and sea salt. Transfer to the oven and roast for 25 - 30 minutes, until the cauliflower is just cooked through.

Step 3

Meanwhile, mix the tahini with the lemon juice, oil, water, salt and black pepper, adding a little more water as needed to get a nice spoonable consistency. Taste and adjust the salt and lemon juice as needed.

Step 4

Drizzle the dressing over the hot roasted cauliflower, scatter with the coriander and pumpkin seeds and serve with warm flatbreads.