Roasted Spiced Cauliflower with Lemon Tahini Dressing


Date Published: May 15th, 2021 | Last Updated: May 15th, 2021
Author: Abby |Category: salad, sides, healthy, low calorie, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

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In an attempt to eat healthier, Toby and I have been cutting dairy out of our diets and as much saturated fats as possible. We’ve been on this new diet for about 3 weeks and I must say it has been much easier than expected, however the temptations in our new clinic have been a challenge. This new clinic is the most well-stocked clinic we’ve ever been to in terms of food. There are snacks and junk food in pretty much every drawer and cupboard in the lunch room and even a chocolates/Tim Tams drawer in the fridge! There have also been 2 catered meetings and one was KFC and the other was pizza 😭. Although eating healthy isn’t hard, but the temptations everywhere have been quite the challenge. Happy to report we’re still staying strong though!

One of the key things to eating healthy or staying on track is to plan your meals ahead of time. It’s so easy to just grab fast food on the way home or open up a bag of chips at the end of a busy work day when you’re too lazy to cook, but if your meals are planned ahead of time and you already have your groceries done, it’s easier to stay focused. It also gives you an extra push to use up the veg in your fridge to make sure it doesn’t goes off 😜. I’ve been researching lots of recipes that are low in saturated fats and calories and so far this is one of my favourite side dishes and it’s so easy to make. The original recipe is from BudgetBytes with a few adaptations.

This mediterranean-inspired dish is made of delicious roasted cauliflower in a blend of spices with chickpeas, red onions, and fresh parsley, drizzled with a tangy garlicky lemon tahini dressing. To make this a full meal, toss it over a bed of kale. This dish is packed with flavour and the fibre and will keep you full all day.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 large head cauliflower, cut into florets
  • 1 medium red onion, sliced
  • 1 can (420g) chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (skip if you don’t want it spicy)
  • 3 Tbsps + 2 Tbsps olive oil
  • salt & pepper to taste
  • Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
  • 1/2 cup parsley, chopped
  • Lemon Tahini Dressing:
    • 1/3 cup tahini
    • 1/3 cup water
    • 1/4 cup lemon juice
    • 3 cloves garlic, minced
    • 1/2 tsp cumin powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp salt
    • 1/2 Tbsp sugar (optional)

Directions:

Preheat the oven to 200˚C (400˚F).

Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.

(Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).

Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.

Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.

Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

Summarized Recipe:

Roasted Spiced Cauliflower with Lemon Tahini Dressing

Date Published: May 15th, 2021 | Last Updated: May 15th, 2021
Author: Abby |Category: salad, sides, healthy, low calorie, easy, vegetarian
Serves: 4 | Prep time: 15 mins | Cook time: 25 mins

Ingredients:

  • 1 large head cauliflower, cut into florets
  • 1 medium red onion, sliced
  • 1 can (420g) chickpeas, rinsed and drained
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 3 Tbsps + 2 Tbsps olive oil
  • salt & pepper to taste
  • Half bunch (~5 cups) curly leaf kale (optional – for a full salad)
  • 1/2 cup parsley, chopped
  • Lemon Tahini Dressing:
    • 1/3 cup tahini
    • 1/3 cup water
    • 1/4 cup lemon juice
    • 3 cloves garlic, minced
    • 1/2 tsp cumin powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp salt
    • 1/2 Tbsp sugar (optional)

Directions:

  1. Preheat the oven to 200˚C (400˚F).
  2. Roast the cauliflower: In a large bowl combine: paprika, garlic powder, cayenne pepper, pinch of salt and pepper, and 3 Tbsps of olive oil (or more if it seems a little dry). Add in cauliflower, red onion, and chickpeas and mix everything around and spread it onto a lined baking tray. Bake in the preheated oven for 20-25 minutes until the cauliflower is cooked and browned on the edges.
    • (Tip: You can also put this through an air fryer for about 10-15mins, just remove the chickpeas first and put it in the air fryer in the last 5 mins, otherwise when the chickpeas cook too much they start to pop!).
  3. Optional: Prepare the kale: While the cauliflower roasts, prepare the kale by removing the leaves from the tough stems. Wash and dry the leaves in a salad spinner and discard the stems. Add a drizzle of olive oil and a pinch of salt to the leaves and massage the kale with both hands until the leaves are soft and turn a darker shade of green (1-2 mins). Set aside.
  4. Make the dressing: Add all the ingredients of the dressing together in a bowl and mix until combined and smooth: tahini, water, lemon juice, garlic, cumin, cayenne, salt and sugar.
  5. Assemble the salad: Once the cauliflower finishes, add it to the prepared kale along with chopped parsley and drizzle the tahini dressing over top to finish. Enjoy!

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