This roasted cauliflower, potatoes and chickpeas with a yummy tahini sauce is so delicious and easy to prepare – you must try it!
It only needs 30mins in the oven plus minimal prepping time. It`s a true no brainer! Just cut potato wedges, mix all the ingredients together and let the oven do the work. That’s how I like cooking!
My partner and I call this “The favorite Cauliflower”. We love it so much that sometimes we have it every week. We just can’t get enough of it, because it is incredibly delicious!
The cherry on top is the super creamy tahini dressing. It’s one of my favorite dressings that is easy to prep with ingredients that you usually have at home. It goes along well with so many dishes!
When mixing the spices with the veggies, make sure you don’t add olive oil before you add the spices. Adding oil and spices together makes the spices stick to the oil and they don’t cover the veg nicely. So start with the spices, mix everything (I like to give it a good shake) and then add the oil and mix again.
I usually add baby spinach when it’s ready baked. It adds a beautiful color and gives another structure and taste. If you prefer rucola, that goes well with the dish, too. Be creative and see what you like!
The dish unifies all 6 tastes, which are essential to Ayurvedic cooking. Your taste buds will be satisfied and won’t crave for anything else. And not to mention that it’s an incredibly tasty vegan treat, too.
This roasted and spiced cauliflower, potatoes and chickpeas provide a good portion of fiber that makes your gut bacteria happy.
When I cook chickpeas or cauliflower, I always add spices that improve digestion, because for some people they can cause bloating. Spices like cumin help to digest pulses and all kinds of cabbages better.
Especially Vata types might have trouble digesting chickpeas, since they are dry in nature and increase the Vata dosha. That’s why it’s important to add spices and add good fats to make them moist and less dry and easier to digest.
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As well don’t hesitate to contact me if you have any questions about Ayurvedic cooking or living. I am happy to hear from you!
Roasted Cauliflower Potatoes and Chickpeas with Tahnini Dressing
Ingredients
For the veggies
- 500 g baby potatoes scrubbed and cut into wedges
- 500 g cauliflower cut into florets
- 180 g chickpeas canned, drained
- 1 tsp garam masala
- 1 tsp rosemary (dried)
- 1/2 tsp paprika (sweet)
- 1/2 tsp cumin ground
- 1/2 tsp turmeric ground
- 1 tsp salt
- 3 tbsp olive oil
- 50 g baby spinach
Tahini Dressing
- 2 tbsp tahini
- 1/2 lime juice
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp yoghurt I prefer soya yoghurt greek style
- water
Instructions
- In a large bowl toss the potatoes, cauliflower and chickpeas together with the spices and salt and mix well. Then add olive oil and mix again until everything is evenly covered with oil and spices.
- Spread the veggies on a baking tray and bake in the oven for about 30mins at 190° C until tender and golden.
- For the tahini dressing mix tahini, lime juice, soy sauce, maple syrup and yoghurt together. Slowly blend in some water until smooth and creamy. Set aside until the veggies are backed.
- Transfer the baked cauliflower, potatoes and chickpeas to a large bowl. Add the tahini dressing and baby spinach and mix well. Serve warm and enjoy!
