Roasted Cauliflower with Chickpeas, Spring Greens, Lemon and Tahini

Name: Roasted Cauliflower with Chickpeas, Spring Greens, Lemon and Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min

by Rukmini Iyer from The Green Roasting Tin

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

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From the book

The Green Roasting Tin

Rukmini Iyer

The Green Roasting Tin

Fast one-dish family favourites

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Easy one-tin vegetarian dinners

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The Green Roasting Tin

Forget tasteless and unimaginative vegan and vegetarian dishes, with Rukmini Iyer's one-tin recipes you won’t miss meat or dairy, thanks to plenty of seasonal vegetables, hearty grains and flavourful dressings. Perfect for busy midweek evenings when you don’t have the time or energy to spend hours cooped up in the kitchen, simply assemble the ingredients in your trusty roasting tin and let the magic happen while you enjoy your evening.

Available to download for £1.99 for a limited time. UK customers only.