Roast Cauliflower, Chickpea & Carrots with Creamy Tahini Dressing Recipe
Roast Cauliflower, Chickpea & Carrots with Creamy Tahini Dressing Recipe
Tahini is a secret weapon for a scrumptious salad dressing. It can be whisked with water, lemon and a touch of salt, used to make a delicious creamy dressing or combined with coconut yoghurt as I’ve done in this wholesome recipe. This dish ticks all the boxes for flavour, fibre and nutrition to satiate and energise you.
Servings
Serves: 4 as a side
Prep time
Cook time
Recipe
Ingredients
- 1 head (approx. 1kg) cauliflower, cut into florets
- 2 tsp sweet paprika
- 1 tsp ground turmeric
- 300g carrots, cut into sticks
- 4 tbsp extra-virgin olive oil
- ½ cup mint leaves, sliced
- ½ bunch coriander, leaves & stalks finely chopped
- ¼ cup pepitas
-
Spicy Chickpeas - 400g tin chickpeas, rinsed & drained
- 1 tbsp ground cumin
- 1 tbsp extra-virgin olive oil
-
Tahini Dressing - 2 tbsp tahini
- ½ cup coconut yoghurt
- 1 tbsp extra-virgin olive oil
- 1 tsp lemon juice
- Sea salt & black pepper
Method
- Preheat oven to 180ºC and line large baking tray with greaseproof paper.
- Place cauliflower florets on tray, sprinkle with sweet paprika and ground turmeric and toss.
- Add carrot sticks to tray, drizzle both vegetables with extra-virgin olive oil, toss then place in oven to cook for 30 mins.
- On separate lined tray, toss drained chickpeas with cumin and extra-virgin olive oil and place in oven to cook with the vegetables for about 20–25 mins.
- While veggies and chickpeas are cooking, whisk together ingredients for tahini dressing.
- Allow cauliflower, carrots and chickpeas to cool on trays slightly once cooked.
- To serve, spoon tahini dressing around the base of large serving bowl, arrange cauliflower, carrots and chickpeas over top evenly.
- Sprinkle with mint leaves, coriander and pepitas, season with sea salt and black pepper and serve.
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