Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
Preview
Roasted Cauliflower with Chickpeas, Spring Greens, Lemon and Tahini
Introduction
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.
Ingredients
| large cauliflower, cut into large florets | |
| chickpeas, drained and rinsed | |
| large red onion, quartered | |
| spring greens | |
| olive oil | |
| ground cumin | |
| ground coriander | |
| ground ginger | |
| smoked paprika | |
| sea salt | |
| For the dressing: | |
| tahini | |
| lemon, juice only | |
| olive oil | |
| water | |
| sea salt | |
| freshly ground black pepper | |
| To serve: | |
| fresh coriander, roughly chopped | |
| pumpkin seeds, toasted | |
| warm flatbreads |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
