Roasted Cauliflower, Chickpea and Tahini

Name: Roasted Cauliflower, Chickpea and Tahini
Total time: 30 min
Cuisine: British
Ingredients: 1 cauliflower; 1 tsp ground white pepper; 1 tsp paprika; 1 tsp cumin seeds; 1 tsp turmeric; 400 g tin of chickpeas, drained and rinsed; 50 g baby spinach, roughly chopped; 50 g rocket; 10 g coriander, roughly chopped; 1 tbsp pumpkin seeds; zest of 1 lemon; 2 tbsp tahini; 2 tbsp olive oil; 1 garlic clove, roughly chopped; juice of 1 lemon; 5 g flat-leaf parsley, leaves picked; 1 tsp sea salt

Preparation info

Feeds
4

Difficulty
Easy
Ready in
30 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

I love making this salad when we’re trying to eat healthily at home. The tahini dressing really lifts it and is great with so many other things that I often make four times as much and keep the remainder in a jar in the fridge.

Ingredients

1 cauliflower
2 tbsp olive oil
1 tsp sea salt

Europe
United Kingdom
Gluten-free
Vegan
Mediterranean
Scotland

Method

Preheat the oven to 200°C/180°C fan.
Cut the cauliflower in half and break it up into florets. Place in a bowl and drizzle over the olive oil, then add the sea salt, white pepper, paprika, cumin seeds and turmeric. With clean hands or a