ROASTED CAULIFLOWER WITH CHICKPEAS, SPRING GREENS, LEMON & TAHINI

Name: ROASTED CAULIFLOWER WITH CHICKPEAS, SPRING GREENS, LEMON & TAHINI
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Middle Eastern
Ingredients: 1 cauliflower, large or 2 small ones, cut into florets (or 2 small); 1 x 400g tin of chickpeas, drained and rinsed; 1 large red onion, quartered; 200g of greens (I use spring greens, kale, white cabbage, or a combination); 6 garlic cloves, left whole in their skins, optional; 2 Tbsp olive oil; 2 tsp ground cumin (or seeds); 2 tsp ground coriander; 2 tsp ground ginger; 1 tsp smoked paprika; 60g tahini; 1 tsp coarse sea salt; freshly ground black pepper to taste; 1 lemon, juice only; 2 Tbsp olive oil; 25g fresh coriander, roughly chopped; 40g pumpkin seeds, toasted; Warm flatbreads

4 steps

Prep:10minCook:30min

Cauliflower was made to be roasted, and the spices in this dish 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 dinner.

Updated at: Thu, 17 Aug 2023 09:50:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories508.5 kcal (25%)

Total Fat31.5 g (45%)

Carbs47.7 g (18%)

Sugars7.7 g (9%)

Protein14.1 g (28%)

Sodium934.8 mg (47%)

Fiber14.7 g (52%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1cauliflower

large or 2 small ones, cut into florets

1 x 400gtin of chickpeas

drained and rinsed

1red onion

large, quartered

200ggreens

i use spring greens, kale, white cabbage, or a combination

6garlic cloves

left whole in their skins, optional

2 Tbspolive oil

2 tspground cumin

or seeds

2 tspground coriander

2 tspground ginger

1 tspsmoked paprika

Dressing

60gtahini

1 tspcoarse sea salt

freshly ground black pepper

to taste

1lemon juice only

2 Tbspolive oil

To serve

25gfresh coriander

roughly chopped

40gpumpkin seeds toasted

flatbreads

Instructions

Step 1

Preheat the oven to 180°C fan/200°C/gas 6.

Step 2

Tip the cauliflower, chickpeas, red onion and spring greens into a large roasting tin and mix well with the 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.