Roasted cauliflower with chickpeas, spring greens, lemon and tahini (vegan)

Name: Roasted cauliflower with chickpeas, spring greens, lemon and tahini (vegan)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large cauliflower, cut into large florets; 1x 400g tin of chickpeas, drained and rinsed; 1 large red onion, quartered; 200g spring greens; 2 tbs olive oil; 2tsps ground cumin; 2 tsps ground coriander; 2 tsps ground ginger; 1 tsp smoked paprika; 2 tsps salt; 60g tahini; 1 lemon, juice only; 2 tbs olive oil; 4tbs water; 1 tsp sea salt; black pepper; 25g fresh coriander, roughly chopped; 40 pumpkin seeds, toasted

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

Low

Glycemic Load

Low

Nutrition per serving

Calories312.3 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

60gtahini

1lemon juice only

2 Tbsolive oil

4 Tbswater

1 tspsea salt

black pepper

To serve

25gfresh coriander

roughly chopped

40pumpkin seeds

toasted

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.