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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Roasted Cauliflower with Chickpeas, Spring Greens, Lemon and Tahini
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Introduction
Cauliflower was made to be roasted, and the spices in this dish work perfectly with the tahini dressing. Make sure you use a big enough roasting tin, so the cauliflower can crisp up along with the chickpeas. An easy, flavourful dinner.
Ingredients
large cauliflower, cut into large florets | |
chickpeas, drained and rinsed | |
large red onion, quartered | |
spring greens | |
olive oil | |
ground cumin | |
ground coriander | |
ground ginger | |
smoked paprika | |
sea salt | |
For the dressing: | |
tahini | |
lemon, juice only | |
olive oil | |
water | |
sea salt | |
freshly ground black pepper | |
To serve: | |
fresh coriander, roughly chopped | |
pumpkin seeds, toasted | |
warm flatbreads |
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