Roasted Cauliflower, chickpea and superfood salad with lemon tahini dressing

I never thought i’d describe a vegetable as ‘sexy’. That was before I tried roasting a cauliflower.

I’m about to totally change your veggie game. This recipe will help you transform cauliflower from that watery disappointment you remember from school roast dinners, into the most seductive vegetable you’ve ever forked…


(Serves 4 as a main course, 6 as a side dish)

1 Cauliflower, broken into florets
1 tin cooked chickpeas
Red onion, sliced
2 garlic cloves, minced
2 tbsp olive oil
1 tsp cumin
1 tsp smoked paprika
1/4 tsp cayenne pepper
Handful flaked almonds
1x pack Growing Underground* Superfood Salad Mix
Handful Growing Underground* Purple Radish shoots
Handful Growing Underground* Coriander shoots

For the dressing:
3 tbsp tahini
1 tbsp olive oil
Juice of 1/2 lemon
2 tsp honey
2 garlic cloves, mashed
2 tbsp ice cold water
Salt and pepper to season
1/4 tsp cumin


  1. Preheat your oven to 180C. In a bowl mix your cauliflower, chickpeas, red onion, garlic, olive oil, cumin, paprika, cayenne pepper and some salt and pepper. Give it a good mix, making sure all the cauliflower is coated in your spices and olive oil. Spread the contents of the bowl onto a large baking sheet and roast in the oven for 20 minutes. Give it a stir and roast for another 10-15 minutes, checking it occasionally. The cauliflower should be golden brown. When the cauliflower is done, take it out of the oven and leave to cool a little
  2. While that is roasting you can make the dressing. Add all the ingredients in a bowl and whisk until well combined. The iced water is key here to make sure the dressing is silky smooth, and it stops the tahini seizing. Give it a taste and add more seasoning if you need, then pop it in the fridge to keep cool
  3. Give your Growing Underground* Superfood Salad Mix a good wash and put it in a large salad bowl. Place your cauliflower mix on top of the salad and drizzle over your tahini dressing. Top it all off with some Growing Underground* Purple Radish and Coriander shoots and sprinkle over the flaked almonds.

Sit down and tuck in. It’s a short lived romance, but one you’ll never forget.

If you’re looking for some seriously great herbs to liven up any dish, make sure you check out Growing Underground*. They’re a Clapham based sustainable farming company that specialises in growing micro greens and salad in the old tube tunnels below Clapham High Street. Their range is available from M&S, Ocado, Wholefoods, Farmdrop and Waitrose.

*The products for this post were gifted to In Defence of Carbs by Growing Underground.

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