By Food System Team
Roasted cauliflower with chickpeas, spring greens, lemon and tahini (vegan)
4 steps
Prep:10minCook:30min
Cauliflower was made to be roasted, and the spices in this disk work perfectly with the tahini dressing. Make sure you use a big enough roasting tin, so the cauliflower can crisp up along with the chickpeas. An easy, flavourful, vegan dinner. From The Green Roasting Tin by Rukmini Iyer.
Updated at: Thu, 17 Aug 2023 10:00:47 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
9
Low
Nutrition per serving
Calories312.1 kcal (16%)
Total Fat18.4 g (26%)
Carbs30 g (12%)
Sugars6.5 g (7%)
Protein11.7 g (23%)
Sodium1757.4 mg (88%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1cauliflower
large, cut into large florets
1 x 400gtin of chickpeas
drained and rinsed
1red onion
large, quartered
200gspring greens
2 Tbsolive oil
2 tspsground cumin
2 tspsground coriander
2 tspsground ginger
1 tspsmoked paprika
2 tspssalt
Dressing
To serve
Instructions
Step 1
Preheat the oven to 180 degrees C fan.
Step 2
Tip the cauliflower, chickpeas, red onion and spring greens into a large roasting tin and mix well with the oil, spices, and salt. Transfer to the oven and roast for 25-30minutes, until the cauliflower is just cooked through.
Step 3
Meanwhile, mix the dressing ingredients, 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 roasted veggies, scatter with the coriander and pumpkin seeds and serve with warm flatbreads.
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