This meal is great as it is or the perfect start to an assortment of greek inspired dishes. Think slow-cooked lamb, halloumi, hummus, and flatbreads. Rally up your bubble and have a picnic.
This Week
2 Dec - 8 Dec
Roasted Cauliflower with Crispy Chickpeas and a Sweet Tahini Sauce
- 45 minutes
- 4
Print
Meal Prep Guide
Pre chop the cauliflower into bite sized pieces/ florets. Store in an airtight container in the fridge.
Make the sweet tahini sauce. Store in an airtight jar in the fridge.
Ingredients
- 2 tsp butter (melted)
- 2 tsp rice wine vinegar
- 1 tsp dijon mustard
- ¼ cup tahini
- 1 Tbsp honey
- 1 garlic clove (crushed)
Method
- In a small bowl add all of the ingredients, mix well until smooth.
Tips
Tips
- This is a lighter meal, so feel free to serve alongside our Zesty Pan-Fried Fish or protein of choice. You could also serve in our Simple Yoghurt Flatbreads, a fun and delicious way to enjoy this meal.
- Roasted cauliflower is best with a little golden colour, the colour is what makes roasted vegetables taste so good! Don’t be afraid to give your cauliflower a generous drizzle of olive oil. The addition of oil will help get the cauliflower gloriously crispy and help you to absorb fat-soluble vitamins like vitamin A, D, E and K.
- Option to add water to the sauce for a thinner consistency, which would be better for drizzling or keep it thick and dollop on the base of the plate.
Shortcuts
- Option to serve in our Super Simple Yoghurt Flat-Breads or store bought pitas.
- Make your salad a little more filling by adding 1 cup of cooked bulgur wheat or quinoa and some extra dressing.
- Delicious served with a side of hummus.
- Add pitted olives to the salad.
Ingredients
Cauliflower
- 1 large cauliflower (cut into bite sized pieces)
- 2 Tbsp olive oil
- Salt and pepper
- ¼ cup pomegranate seeds
Crispy chickpeas
- 400g tin of chickpeas (rinsed, drained, and dried)
- 1 Tbsp olive oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 tsp cumin seeds
- 1 tsp sesame seeds
- Salt and pepper
Tahini sauce
- ¼ cup tahini
- 1 garlic clove (crushed)
- 2 tsp butter (melted)
- 2-3 tsp honey
- 2 tsp rice wine vinegar
- 1 tsp dijon mustard
Salad
- 1 head of cos or one bag (roughly chopped)
- ½ small cucumber (cut into rounds, then quarters)
- ¼ red onion (finely sliced) – store the remaining ¾ in an airtight jar as it will be used in recipe 01.
- 1 cup cherry tomatoes (cut in half)
- ¼ cup parsley (finely chopped)
- ¼ cup mint (finely chopped)
- 100g Feta
- 1 lemon (juice and zest)
- Olive oil
Method
Cauliflower
- Preheat the oven to 200 degrees celsius fan bake.
- Spread cauliflower florets out on a roasting tray, drizzle with olive oil and season with salt and pepper.
- Once the oven has reached temperature, place the cauliflower into the oven and roast for 25 to 30 minutes, or until crispy and cooked through.
Chickpeas
- Place the chickpeas on a roasting tray, drizzle with olive oil and season with salt and pepper.
- Roast for 30 – 35 minutes, then remove from the oven and add the spices and sesame seeds, drizzle with a little more oil and place back into the oven for another 5 minutes, to toast the sesame seeds and spices. Once cooked sesame seeds should be golden and chickpeas crunchy!
Tahini Sauce
- In a small bowl add all of the ingredients, mix well until smooth.
Salad
- Add all the salad ingredients to a large bowl or shallow dish, squeeze over lemon juice, zest and drizzle with olive oil. Toss well!
Plating up
- Dollop tahini sauce on the base of a large plate or platter, scatter over cauliflower, chickpeas with sesame seeds and pomegranate seeds. Serve with the salad and enjoy!
Variations
- Option to serve in our Super Simple Yoghurt Flat-Breads or store bought pitas.
- Make your salad a little more filling by adding 1 cup of cooked bulgur wheat or quinoa and some extra dressing.
- Delicious served with a side of hummus.
- Add pitted olives to the salad.
Newsletter
Subscribe to our newsletter for recipes, tips, and inspiration delivered to your inbox