One Tray Roast Cauliflower

One Tray Roast Cauliflower

This is simple and delicious when you want something healthy but with minimal washing up. Pair it with radicchio and a lemon dressing for quick midweek lunches.
Total Time
40 Minutes
1 whole cauliflower with leaves
200g of kale, stems discarded
200g of cooked chickpeas
6 tbsp of olive oil
1/2 tsp of Aleppo chilli flakes (optional)
1 tsp of paprika
1 tsp of ground coriander
1/2 tsp of garlic powder
1/2 tsp of salt
Pepper, to taste
Green tahini:
1/2 smoked garlic clove, grated
2 tbsp of tahini paste
Small bunch of coriander (with stems, about 40g)
5 tbsp of extra virgin olive oil
3 tbsp of lemon juice
2-3 tbsp of apple cider vinegar
1 tsp of hot pepper sauce
1/2 tsp of maple syrup, optional
4-5 of tbsp cold water
Sea salt and black pepper
Step 1

Preheat oven to 190°C/ Gas Mark 5 and line a baking tray with baking paper.

Step 2

In a bowl, mix all the marinade ingredients together.

Step 3

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

Step 4

Add the kale leaves and chickpeas to the tray. Dress in a little more olive oil and roast for another 5 minutes.

Step 5

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

Recipe courtesy of Nina Parker. Visit @AntoninaParker and Shop Nina's range of sauces below...

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