Roasted cauliflower & tahini bowl
Roasted cauliflower and chickpeas sit over fluffy couscous with a lemon tahini sauce. Cut florets into similar sizes so the edges brown while the stems soften.
40 minutes, start to finishLet’s make it.
- 01
Step 1
Heat oven to 220°C / 425°F (200°C fan). Toss cauliflower and dried, drained chickpeas with oil, cumin and salt. Roast 25–30 minutes, turning halfway.
- 02
Step 2
Cover couscous with boiling water for 5 minutes, or follow packet proportions, then fluff.
- 03
Step 3
Whisk tahini and lemon juice with 2–4 tablespoons water until pourable. Divide couscous and roasted vegetables between bowls and drizzle with sauce.
Make it your own.
- Tahini may thicken when lemon first meets it; keep whisking and add water gradually.
Keeping the leftovers
Refrigerate in shallow covered containers within 2 hours. Use within 3 days and reheat until steaming hot throughout; reheated leftovers should reach 74°C / 165°F.
Food safety references: cooking temperatures · cold storage · rice storage guidance.
Original recipe written for RecipesFinder. Not yet independently kitchen-tested; times are estimates. Food images are illustrative. Our editorial approach.
