Roasted cauliflower with chickpeas, spring greens, lemon & tahini from The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners (page 72) by Rukmini Iyer

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Accompaniments: Persian mushrooms with pomegranate & walnuts

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Notes about this recipe

  • CourtneyT on March 09, 2024

    Very nice! I think doubling the chickpeas is a good idea.

  • aeybkme on May 07, 2023

    Delicious but way too salty. I doubled the chickpeas and made six portions.

  • Jb_ on October 24, 2021

    We cook this a lot. Really unusual and delicious. Use the cauli leaves!

  • eeeve on October 07, 2020

    We liked this a lot - big fan of roasted cauliflower anyway. Also liked the crispy kale leaves (in place of spring greens), and the tahini dressing. Cut the amount of salt (for both spice mix and dressing) in half and thought it was still pretty salty.

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