Roast cauliflower, chickpea, carrots with creamy tahini dressing

Jacqueline Alwill

Brown Paper Nutrition

Tahini is a secret weapon for a great salad dressing. It can be whisked with water, lemon and a touch of salt or to make a delicious creamy dressing, combined with coconut yoghurt as I’ve done in this wholesome recipe for Roast Cauliflower, chickpea and carrot salad. Ticking all the boxes for flavour, fibre and nutrition to satiate and energise you.

ROAST CAULIFLOWER, CHICKPEA AND CARROTS WITH CREAMY TAHINI DRESSING

Serves 4 as a side

Gluten free : Dairy Free : Vegan

1 head (approx 1kg) cauliflower, cut into florets

2 teaspoons sweet paprika

1 teaspoon ground turmeric

300g carrots, cut into sticks

4 tablespoons extra virgin olive oil

1/2 cup mint leaves, sliced

1/2 bunch coriander, leaves and stalks finely chopped

1/4 cup pepitas

Spicy chickpeas:

400g tin chickpeas, rinsed and drained

1 tablespoon ground cumin

1 tablespoon extra virgin olive oil

Tahini dressing:

2 tablespoons tahini

1/2 cup coconut yoghurt

1 tablespoon extra virgin olive oil

1 teaspoon lemon juice

sea salt and black pepper

Preheat oven to 180C and line a 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 minutes.

On a 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 minutes.

Whilst 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 a large serving bowl, arrange cauliflower, carrots and chickpeas over the top evenly.

Sprinkle with mint leaves, coriander and pepitas, season with sea salt and black pepper and serve.