Name: Roasted Cauliflower & Tahini Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: British
Ingredients: 1 small head Cauliflower; 1 tin Chickpeas (tinned); 3 tbsp Tahini; 80g Baby Spinach; 1 lemon Lemon; 2 tbsp chopped Fresh Coriander; 2 tsp Sesame Seeds; 1 clove Garlic; 1.5 tbsp Olive Oil; 1 tsp Smoked Paprika

🛒 Ingredients

Ingredient	Amount	Calories
Cauliflower	1 small head	100 kcal
Chickpeas (tinned)	1 tin	285.6 kcal
Tahini	3 tbsp	297.5 kcal
Baby Spinach	80g	18.4 kcal
Lemon	1 lemon	8 kcal
Fresh Coriander	2 tbsp chopped	2.3 kcal
Sesame Seeds	2 tsp	45.8 kcal
Garlic	1 clove	3.9 kcal
Olive Oil	1.5 tbsp	176.8 kcal
Smoked Paprika	1 tsp	11.3 kcal

👨‍🍳 Method

11. Preheat oven to 200C. Toss cauliflower florets with olive oil, smoked paprika and salt. Roast 22-25 minutes until golden.\n2. Drain and rinse chickpeas. Toss with olive oil, smoked paprika and salt; spread on a separate tray and roast alongside cauliflower for the last 20 minutes until crispy.\n3. Whisk together tahini, lemon juice, garlic and water until smooth and pourable.\n4. Spread baby spinach on plates. Top with roasted cauliflower.\n5. Add crispy chickpeas.\n6. Drizzle generously with tahini dressing. Garnish with fresh coriander and sesame seeds.

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