Roasted Cauliflower with Chickpeas, Spring Greens, Lemon and Tahini

Name: Rukmini Iyer Roasted Cauliflower and Chickpeas | Easy Traybakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Ingredients: 1 large cauliflower, cut into large florets; 1 x 400g tin of chickpeas, drained and rinsed; 1 large red onion, quartered; 200g spring greens; 2 tbsp olive oil; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground ginger; 1 tsp smoked paprika; 2 tsp sea salt; 60g tahini; 1 lemon, juice only; 2 tbsp olive oil; 4 tbsp water; 1 tsp sea salt; freshly ground black pepper; 25g fresh coriander, roughly chopped; 40g pumpkin seeds, toasted; warm flatbreads

by Rukmini Iyer from The Green Roasting Tin

Crispy roasted cauliflower and chickpeas are paired with a zesty tahini dressing in this simple vegetarian traybake dish.

Vegetarian Vegan Dairy-Free One-pot Tray Bake Dinner Party

Serves 4

Total 40 min

Prep 10 min

Cook 30 min

Easy

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Introduction from Rukmini Iyer

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

1 large cauliflower, cut into large florets

1 x 400g tin of chickpeas, drained and rinsed

1 large red onion, quartered

200g spring greens

2 tbsp olive oil

2 tsp ground cumin

2 tsp ground coriander

2 tsp ground ginger

1 tsp smoked paprika

2 tsp sea salt

For the dressing:

60g tahini

1 lemon, juice only

2 tbsp olive oil

4 tbsp water

1 tsp sea salt

freshly ground black pepper

To serve:

25g fresh coriander, roughly chopped

40g pumpkin seeds, toasted

warm flatbreads

Method

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

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.

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.

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

Preview