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
Tray Bake
Dinner Party

Vegetarian Vegan Dairy-Free Tray Bake Dinner Party

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.