Roasted Cauliflower & Chickpea Tray Bake

I love cauliflower so much and roasting it is my probably my favourite way of cooking it as it gets all crispy and extra flavoursome. This one tray wonder dish packs tons of delicious vegetables and it’s a great meal to whip up when you are in a hurry. The tahini really bring the whole dish together adding a decadent creaminess.


Serves 3-4 people 

1 cauliflower- cut into florets + leaves and stems 

1 tin of chickpea – drained and rinsed 

About 200gr of roughly chopped kale 

1 red onion – peeled and cut into quarters 

A generous handful of chopped coriander 

A handful of pumpkin seeds 

2 tsp of ground cumin 

2 tsp of ground coriander

1 tsp of smoked paprika 

Salt & pepper to taste 

About 2 tbsp of oil for roasting 

For the tahini dressing:

4tbsp of runny tahini 

The juice of 1 lemon 

A pinch of sea salt

2 tbsp of water or more to thin it out 

Preheat the oven at 180 degrees Celsius. To a large baking tray add in the chopped cauliflower, chickpeas and red onion. Drizzle the oil and pieces on top, mix everything together and make sure all the veggies all the veggies are coated in the oil and spices. Place the tray in the oven for 20 minutes. After 20 minuets remove the tray from the oven and add in chopped kale, mix everything together again and place it back in the oven for another 5-8 minutes until the cauliflower is soft.

To make the tahini dressing mix all the ingredients together into a small bowl until you have a smooth and creamy consistency. 

Serve the roasted veggies with the chopped coriander, pumpkin seeds and the tahini dressing drizzled on top.

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