Looking for more healthy, but easy to prepare home office meals that more or less cook themselves, I stumbled upon this gem and of course wanted to share. Generally I really enjoy oven-meals on those days at home, where only little prep is needed, but you are not left hungry. Looking forward to what you think – drop me a line! I can by the way really see this dish as a side of a BBQ with chicken or a steak in the summer…

Ingredients for 2 as main course

  • 1 medium to large cauliflower, cut into bite-sized florets
  • 1 can of chickpeas, rinsed with water
  • 1 lemon
  • 1 large tomato (or 6 cherry tomatoes)
  • 4 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 100ml tahini
  • 100ml water
  • Fresh Parsley
  • Salt and pepper to taste

Directions

Pre-heat the oven to 200°C fan

Prepare a lined baking tray. Wash the cauliflower and then cut/break into bite-sized florets and spread on the tray. Drain the can of chickpeas and rinse with water. Place the drained chickpeas onto the tray as well. Drizzle everything with approx. 2 tablespoons of olive oil, salt and ground cumin and mix on the baking tray. Place in the oven for 30 minutes until golden/darker brown.

Meanwhile prepare the 2 dressings. Mix the tahini with half of the lemon juice, pinch of salt and the water. It will split first but then combine to a nice and creamy structure.

Shred the tomatoe(s) on a cheese grater (you’ll get a pulpy structure), discard the left-over skins. Add 2 tablespoons of olive oil and half of the lemon juice and a pinch of salt, then whisk together.

When serving, spread most of the tahini desssing onto the plates, place the veggies on top, drizzle with remaining tahini mix and the tomato dressing. And sprinkle the coarsely chopped parsley as garnish.