Roast Cauliflower & Tahini Bowl
Recipes · Lunch · Recipe, Typed Supps
Cauliflower roasted hard enough to go brown at the edges, which is the only way it is worth eating.
Allergens and patterns
Contains sesame. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1 head, in florets (600g) Cauliflower — Roasted at high heat with space around each piece. Crowded on the tray it steams, goes grey, and tastes of school.
- 1 tin, drained (240g) Chickpeas — On the same tray, where they crisp. Also where most of the protein and fibre comes from.
- 2 1/2 tbsp (40g) Tahini — Loosened with lemon and cold water until it pours. It seizes and goes stiff first — keep adding water, that is normal.
- 2/3 cup, uncooked (120g) Quinoa — The base. A complete protein to stack on top of the chickpeas.
- a handful of seeds (60g) Pomegranate — Sharp bursts against a bowl that is otherwise nutty and soft all the way through.
- 1, juiced (25g) Lemon — Into the tahini sauce, in quantity. It is what stops the sauce being heavy.
- a handful (12g) Parsley — Freshness, and the green the bowl badly needs.
Nutrition per serving
- Calories: 440.5 kcal
- Protein: 21.9g
- Carbohydrate: 41.1g
- of which sugars: 14.7g
- Fat: 16.4g
- of which saturated: 1.9g
- Fibre: 21g
- Sodium: 154mg
Method
- Toss the cauliflower and drained chickpeas in oil and salt and roast at 220°C for 25–30 minutes, turning once.
- Cook the quinoa while that happens.
- Whisk the tahini with lemon juice and cold water until it is pourable and pale.
- Build the bowls, pour the tahini over, and finish with pomegranate and parsley.
Nutrients it supplies
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