Roast cauliflower and tahini salad
Roasted cauliflower and chickpeas, browned and cumin-spiced, under a lemony tahini dressing with parsley and pomegranate seeds. Served warm, it works as a main for two.
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan). Cut the cauliflower into bite-sized florets, then drain, rinse and pat dry the chickpeas.
- Spread the cauliflower and chickpeas over a large baking tray and toss with the olive oil, cumin, a good pinch of salt and some black pepper until everything is coated.
- Roast for 30 minutes, turning everything once halfway, until the cauliflower is browned at the edges and a knife goes in easily.
- While it roasts, whisk the tahini with the juice of half the lemon and a pinch of salt. It will stiffen at first, so add cold water a spoonful at a time until it pours like a thin sauce.
- Chop the parsley, leaves and thin stalks together.
- Tip the hot cauliflower and chickpeas into a bowl and toss with the parsley and the rest of the lemon juice.
- Spoon onto plates, drizzle with the tahini dressing and scatter over the pomegranate seeds. Serve warm.
Tip Cut the florets to a similar size so they brown evenly, and give them space on the tray so they roast instead of steaming.
Per portion
| Energy | 490 kcal |
| Protein | 20 g |
| Carbohydrate | 37 g |
| of which sugars | 13 g |
| Fat | 27 g |
| of which saturates | 4 g |
| Fibre | 14 g |
| Salt | 0.35 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cauliflower1
- tahini30 g
- chickpeas1 tin
- lemon1
- parsley½ bunch
- pomegranate seeds60 g
- cumin2 tsp
- olive oil2 tbsp
