Roasted Cauliflower And Chickpea Bowl With Tahini And Seeds

Spiced roasted cauliflower + crispy chickpeas and lemony tahini dressing + toasted seeds.

Serves: 2–3

Prep Time: 10 minutes

Cook Time: 25 minutes

Ingredients

• 1 small cauliflower, cut into florets
• 1 tin chickpeas (400g), drained & rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• Salt & pepper
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds

Tahini Dressing

• 2 tbsp tahini
• Juice of 1/2 lemon
• 1 tbsp maple syrup
• 1–2 tbsp water
• Pinch of salt

Method

1. Preheat oven to 200°C (180°C fan).
2. Toss cauliflower and chickpeas with olive oil, spices, salt and pepper. Roast for 25 minutes, stirring halfway.
3. Whisk all dressing ingredients until smooth.
4. Toast seeds in a dry pan for 2–3 minutes.
5. Serve roasted veg drizzled with tahini dressing and sprinkled with toasted seeds.