One Tray Roast Cauliflower

One Tray Roast Cauliflower | Green Tahini, Smoked Garlic

This is very simple and perfect when you want something healthy but with minimal washing up. Try it with some midweek lunches paired with radicchio with a lemon dressing.

Ingredients:

Vegan/GF
Serves 2-3

x1 Whole cauliflower with leaves
200g kale, stems discarded
200g cooked chickpeas

Marinade:
6 tbsp olive oil
1/2 tsp Aleppo chilli flakes (optional)
1 tsp paprika
1 tsp coriander powder
1/2 tsp garlic powder
1/2 tsp salt
pepper

Green tahini:
1/2 smoked garlic clove, grated
2 tbsp tahini paste
Small bunch coriander (with stems, about 40g)
5 tbsp extra virgin olive oil
3 tbsp lemon juice
2-3 tbsp apple cider vinegar
1 tsp hot pepper sauce
1/2 tsp maple syrup, optional
4-5 tbsp cold water
Sea salt and black pepper

Preheat oven to 190 degrees and line a baking tray with baking sheet.

In a bowl, mix everything for the marinade together.

Remove the leaves from the cauliflower and divide into florets. Divide between two baking trays and coat in the marinade. Roast for 15 mins and then give a mix around. The leaves might be ready and then just roast until the cauliflower is soft. Probably another 10 mins.

Then add the kale leave on top and chickpeas. Dress in a little more olive oil and roast for another 5 mins.

While roasting, throw all the ingredients for the green tahini into a blender. Blend until smooth. Taste to check the seasoning and serve everything together.