Roasted Cauliflower with Crispy Chickpeas and a Sweet Tahini Sauce

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.

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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

  1. In a small bowl add all of the ingredients, mix well until smooth.

Tips

  • 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.
  • 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

  1. Preheat the oven to 200 degrees celsius fan bake.
  2. Spread cauliflower florets out on a roasting tray, drizzle with olive oil and season with salt and pepper.
  3. 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

  1. Place the chickpeas on a roasting tray, drizzle with olive oil and season with salt and pepper.
  2. 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

  1. In a small bowl add all of the ingredients, mix well until smooth.

Salad

  1. 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

  1. 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.

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