It’s about time we got more vegan recipes on the site and we’ve been missing an easy cauliflower recipe for some a while.
Cutting all meat and dairy out of your meals is a tough ask, but vegan recipes can certainly form a healthy bunch of meals plant-based eating like the Mediterranean diet (want extra vegan tips? Check this out).
Most of us could do with reducing our meat consumption, and this meal is a perfect one to include.
This is a great sheet pan dinner for when you don’t have much energy to cook during the week.
The prep and clean up is also very straightforward. And if you want to double up for a family or leftovers for the next day, that’s really easy too.
If you need to add more protein, simply add an extra portion or two of chickpeas.
Health Benefits
If you’re looking to add some more fruit and veg to your evening meals, then you’re in for a treat.
This dish has 3 of your 5 a day and unlike many vegan recipes, has a good amount of protein too. In particular:
Cauliflower is full of many vitamins and minerals, particularly B-vitamins and fiber. Like other cruciferous vegetables, it’s associated with a reduced risk of heart disease (1, 2).
Tomatoes are a rich source of lycopene, beta-carotene, folate, potassium, vitamin C, flavonoids, and vitamin E. Studies of tomato products indicate benefits against inflammation and markers of oxidative stress (3, 4).
Chickpeas are a great plant-based protein, containing significant amounts of all the essential amino acids and fiber. They are rich in calcium, magnesium, phosphorus and potassium, as well as important unsaturated fatty acids (5).
Tahini is essentially a paste made of finely ground sesame seeds mixed with a little oil. It’s also often called sesame seed butter. It’s high in healthy unsaturated fats and contains more phytosterols than all other nuts and seeds. These are useful for lowering cholesterol.
Roasted Cauliflower, Tomatoes and Chickpeas with Tahini Sauce
Ingredients
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- 225 g cauliflower florets
- 200 g cherry tomatoes
- 150 g cooked chickpeas
- 10 g chopped parsley
- pinch of salt
For the sauce
- 4 tbsp tahini
- 2 tbsp lemon juice
- 1 garlic clove
- ¼ tsp pinch of salt
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper. Whisk together the olive oil, smoked paprika, salt and cayenne in a large bowl.
- Add the cauliflower, tomatoes, and chickpeas and toss to coat. Pour onto the baking sheet and spread out into one layer. Bake for 30 minutes, or until tomatoes are caramelized and cauliflower is charred.
- To make the sauce, mix all of the ingredients together in a small bowl.
- Drizzle on top of the roasted vegetables and serve topped with fresh parsley.
