Roasted Cauliflower, chickpea, and greens with a tahini dressing
Adapted from Rukmini Iyer's Roasted Cauliflower with Chickpeas, Spring Greens, Lemon & Tahini recipe from The Green Roasting Tin.
Welcome to the wonders of cauliflower as the main star of your meal. This one is, yet again, super easy. If you don't already own a copy of The Green Roasting Tin, you really must remedy that. The recipes I've featured based on Rukmini Iyer's are but a few of the wonderful dishes the cookbook contains.
Prep Time: 10 mins
Cooking Time: 30mins
Total Time: 40mins
1 large cauliflower, cut into florets
or 2 smaller ones
1 x 400g tin of chickpeas, drained
1 large red onion
200g of greens (I use spring greens,
kale, white cabbage, or a combination)
6 garlic cloves, left whole in their skins
2 tbsp olive oil
2 tsp cumin seeds
2 tso ground coriander
2 tsp ground ginger
2 tsp smoked paprika
1 tsp coarse sea salt
2-3 tsp tahini
1 lemon, juice only
2 tbsp olive oil
1 tbsp water
freshly ground black pepper to taste
a handful of fresh coriander, chopped
warm flatbreads, rice, or potatoes - or on its own as a light meal
Preheat the oven to 180°C fan/200°C/gas 6.
Place the cauliflower, chickpeas, red onion, garlic and greens into a large roasting tin
Add the olive oil, cumin, coriander, ginger, paprika and salt to the tin and mix well to make sure everything is coated. Place the tin in the oven and roast for 30 minutes, or until the cauliflower is just cooked through.
Meanwhile, combine all of the ingredients for the tahini dressing in a small bowl or jug. It should be a relatively thick but pourable consistency, so add more water as needed. Taste for lemon juice and salt and adjust as needed.
Pour the dressing over the cauliflower and scatter with coriander (optional). You can eat this as a warm salad for a light meal or serve it with flatbreads, rice, or potatoes.