Spiced Cauliflower & Chickpea Tray Bake with Tahini Dressing
30 - 45 mins
Beginner
Servings
4
This recipe uses a whole head of cauliflower – along with some of the tender young leaves – in an easy tray bake. Here I have served it with cous cous but you can also use it to stuff flatbreads – both are great for a packed lunch. This recipe is brought to you by Jane Cook. Follow on Instagram @hungrycityhippy.
Ingredients
1 large cauliflower, cut into large florets (chop the stalk into chunks and save the young green leaves from the cauliflower too - you can use these in the dish)
3 large handfuls of chopped curly kale
1 x 400g tin of chickpeas
1 x large white onion, quartered
2 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon smoked paprika
Sea salt and cracked black pepper to season
30g tahini
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons water
Sea salt and cracked black pepper to season
200g cous cous (optional)
Instructions
Preheat the oven to 180 degrees (fan) / 200 degrees / gas mark 6.
Put the cauliflower, drained chickpeas, onion and kale into a large roasting tray. You can also add the young, light green leaves from the cauliflower.
Add the oil, spices and a generous amount of sea salt and black pepper and mix well, so that all of the veg is coated in seasoning.
Pop in the oven and roast for 25 minutes or until the cauliflower is just cooked through
Meanwhile, mix the tahini with the lemon juice, water, oil, salt and pepper – I use an old jam jar. Adjust the salt and lemon juice to taste.
In a separate bowl, add 200mls boiling water to the cous cous, cover, and leave to stand for 5 minutes before fluffing up with a fork.
Drizzle the tahini dressing over the hot roasted veggies, and serve with the cous cous
