Roasting turns humble cauliflower and chickpeas into something you actually crave: crisp, golden and spiced, piled over spinach with a lemony tahini drizzle. Filling, fibre-rich and satisfying enough to not miss the meat.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 tin of chickpeas, drained and dried
- 1 red pepper, sliced
- 2 handfuls of spinach
- 2 tbsp extra virgin olive oil, 1 tbsp sesame seeds
- 1 tbsp tahini and juice of half a lemon, to drizzle
Method
- Heat the oven to 200°C (fan 180°C). Toss the cauliflower, chickpeas and pepper with the oil, cumin and a good pinch of salt.
- Roast for 30 minutes, turning once, until the cauliflower is golden and the chickpeas are crisp.
- Serve over the spinach, drizzle with the tahini loosened with lemon and a little water, and scatter with sesame seeds.
Why it works
This bowl leans on fibre and plant protein to do its work. Chickpeas and cauliflower together deliver a big dose of fibre for very moderate calories — filling food that supports weight management — while that same fibre feeds the gut bacteria that keep the digestive system healthy.
