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Roasted Cauliflower & Chickpea Bowls with Tahini Dressing Recipe

Name: Roasted Cauliflower & Chickpea Bowls with Tahini Dressing
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 large head of cauliflower, cut into florets; 2 x 400 g cans of chickpeas, drained and rinsed; 1 tsp ground cumin; 1 tsp smoked paprika; 1 whole garlic bulb; 4 tbsp tahini; 1 large bunch of parsley (40 g), chopped; 50 g baby spinach leaves; 2 lemons; 4 large eggs; 3 tbsp olive oil; Salt and pepper to taste; 1 tbsp honey; 1 tbsp warm water

Stashcook

This is a yummy dish with roasted cauliflower and chickpeas. It has a tasty tahini sauce and is topped with boiled eggs. It's a healthy meal that you can eat for lunch or dinner. You will like the lemon and garlic flavors!

Ingredients

1 large head of cauliflower, cut into florets

2 x 400 g cans of chickpeas, drained and rinsed

1 tsp ground cumin

1 tsp smoked paprika

1 whole garlic bulb

4 tbsp tahini

1 large bunch of parsley (40 g), chopped

50 g baby spinach leaves

2 lemons

4 large eggs

3 tbsp olive oil

Salt and pepper to taste

1 tbsp honey

1 tbsp warm water

Method

Preheat the oven to 200°C. Place the cauliflower florets and chickpeas on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with ground cumin, smoked paprika, salt, and pepper. Toss to coat evenly.

Cut the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and place on the baking sheet with the cauliflower and chickpeas. Roast in the oven for 30 minutes, or until the cauliflower is golden and tender.

While the vegetables are roasting, prepare the tahini dressing by mixing tahini, the juice of 1 lemon, honey, warm water, and a pinch of salt in a bowl until smooth. Adjust the consistency with more water if needed.

Bring a pot of water to a boil. Carefully add the eggs and cook for 7 minutes for a slightly soft yolk or 9 minutes for fully cooked yolks. Remove the eggs from the pot, place them in cold water, and peel once cool enough to handle.

Take the roasted garlic out of the oven and squeeze the soft cloves into a small bowl. Mash with a fork and mix with the tahini dressing.

In a large bowl, combine the roasted cauliflower and chickpeas, chopped parsley, and baby spinach leaves. Drizzle with the tahini garlic dressing and toss to combine.

Cut the boiled eggs into halves or quarters and place on top of the salad.

Serve the bowls with additional lemon wedges on the side for squeezing over the top.

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