Name: Roast Cauliflower & Chickpeas with Green Tahini & Pink Onions
Prep time: 15 min
Total time: 50 min
Yield: 4
Ingredients: 1 large or 2 small heads of cauliflower (about 850g altogether), stem trimmed; 1 x 400g can chickpeas, drained and rinsed; 4tbsp olive oil or rapeseed oil; 1tsp ground cumin; 1tsp ground coriander; ½tsp ground cinnamon; ½tsp smoked paprika; 300g cherry tomatoes, halved; Sea salt and freshly ground black pepper; FOR THE PICKLED ONION; 1 small red onion, sliced; Juice of ½ lemon; 1tsp caster (superfine) sugar; FOR THE GREEN TAHINI; 1 garlic clove, roughly chopped; 175g tahini; Juice of 1 large lemon, plus extra if needed; 3tbsp olive oil; 2 handfuls of parsley leaves, roughly chopped, plus extra to serve; Small handful of mint leaves, roughly chopped, plus extra to serve

VMG Recipes