Warm roasted cauliflower, crispy chickpeas and kale salad with a creamy tahini dressing

Watch the recipe's video on my Instagram page.

Serves 2 . Vegan, gluten free, dairy free.

If you haven't tried roasted cauliflower before, you don't know what you have been missing.

Roast it with a good spice mix and dried oregano, add crispy chickpeas and toasted seeds, pile it onto tender kale (cavolo nero) leaves and drizzle everything with a creamy tahini dressing. Suddenly, it's a lunch you actually want to eat!

Crunchy, creamy, filling and nourishing. Ready in 30 minutes and just as good packed up for the office the next day.

Ingredients

• 1 cauliflower

• 8 kale (cavolo nero) leaves

• 1 jar of chickpeas (I like Bold Bean Co)

• 3 tsp of ready spice mix (I used Just Spice Roast Potato Mix)

• 1 tsp dried oregano

• 1 tbps toasted sunflower seeds

• 1 tbps toasted pumpkin seeds

For the creamy tahini dressing:

• 1/4 cup extra-virgin olive oil

• 1/4 cup tahini

• 2 tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Method

Start by trimming the cauliflower. Keep the tender inner leaves, chop it up in bite-sized florets, including the stalk.

Add the cauliflower to a baking tray, season it with extra-virgin olive oil and season it with the spice mix. Pop it in the oven at 180 degrees Celsius for 20 minutes.

In the meantime, separate the kale leaves from their stalk and finely chop them. Steam them for 5 mins until tender, then set them aside in a bowl. Make your creamy tahini dressing mixing up all the ingredients - if it turns too thick, add a tbsp or two of cold water to thin out the consistency. Dress the kale leaves with some (not all) the creamy tahini dressing.

Drain a can of chickpeas, pat them dry to remove the excess water. Once the cauliflower has been roasting for 20 minutes, add the chickpeas to the baking tray with the cauliflower, and return everything to the oven for 10-15 minutes, until the chickpeas are nice and crispy.

Plate up the dressed kale leaves and arrange the roasted cauliflower and chickpeas on top, adding more of the tahini dressing and finishing off with the toasted sunflower and pumpkin seeds.