RECIPE: Roasted cauliflower, chickpea, & greens w/ tahini dressing

The recipe this month comes from Rukmini Iyer’s “The Green Roasting Tin” a fabulous collection of one pan vegan and vegetarian recipes, available in the shop.

Prep 10 mins
Cook 30 mins
Serves 4


1 large cauliflower, cut into florets
or 2 smaller ones
1 x 400g tin of chickpeas, drained
1 large red onion
200g of greens (I use spring greens, kale, white cabbage, or a combination)
6 garlic cloves, left whole in their skins
2 tbsp olive oil
2 tsp cumin seeds
2 tsp ground coriander
2 tsp ground ginger
2 tsp smoked paprika
1 tsp coarse sea salt

Tahini dressing:
2-3 tsp tahini
1 lemon, juice only
2 tbsp olive oil
1 tbsp water
freshly ground black pepper to taste

To serve:
a handful of fresh coriander, chopped
warm flatbreads, rice, or potatoes – or on its own as a light meal


  1. Preheat the oven to 180°C fan/200°C/gas 6.
  2. Place the cauliflower, chickpeas, red onion, garlic and greens into a large roasting tin
  3. Add the olive oil, cumin, coriander, ginger, paprika and salt to the tin and mix well to make sure everything is coated. Place the tin in the oven and roast for 30 minutes, or until the cauliflower is just cooked through.
  4. Meanwhile, combine all of the ingredients for the tahini dressing in a small bowl or jug. It should be a relatively thick but pourable consistency, so add more water as needed. Taste for lemon juice and salt and adjust as needed.
  5. Pour the dressing over the cauliflower and scatter with coriander (optional). You can eat this as a warm salad for a light meal or serve it with flatbreads, rice, or potatoes. 

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