Vegan Meals

The versatile veggie

Cauliflower was probably one of the vegetables I hated the most as a child. I pretty much had a distaste for all of them…

Now I can’t imagine life without em…and cauliflower is one of my almost daily staples. I love it simply roasted, sometimes with a little paprika, cumin or even curry powder. The combination of a roasted cauliflower and chickpeas has become a firm favourite and almost a “classic” at least in my mind.

With an abundance of zucchini sitting in the fridge, yellow, green and something looking a little somewhere in between with light green strips I decided to incorporate them in to one luscious salad.

Roasted cauliflower, chickpeas, grilled zucchini, sweet golden raisin and lip “smackingly” good thick creamy tahini dressing.

Garnished with coriander, black sesame seeds and a wedge of lemon for an instant squeeze of freshness. It was one of those salads that you don’t want to end, mouthful after mouthful it just tastes better and better until you look down only to find an empty bowl….perhaps a lingering raisin and a little dressing wiped clean with a finger tip.

The simplicity and ease by which it comes together is one of the best parts. A delicious meal you can whip up in no time, yet at the same time feel like you’ve created something special.

A little bit of effort goes a long way…it’s really all in those soaked sweet golden raisins and the tahini dressing….sweet pops of flavour mingled with the savoury seedy nourishing highly satisfying dressing. A match made in heaven.

What’s your favourite cauliflower based dish? Cauliflower pizza is obviously a firm favourite!

Cauliflower Chickpea Salad

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 25 – 30 minutes

Keywords: roast salad entree gluten-free vegan vegetarian chickpeas cauliflower tahini zucchini


Ingredients (Serves 1)

  • 1 cup of cauliflower florets (about 1/2 a small head!)
  • 1/2 a small green zucchini sliced lengthways
  • 1/2 a small yellow zucchini sliced lengthways
  • 1/2 a can of chickpeas drained
  • 2 tbsp tahini
  • 1/2 tbsp lemon juice
  • 1/2 – 1 tbsp water
  • 1/4 tsp sea salt
  • 1 tbsp golden raisins soaked for about 20 minutes
  • Black sesame seeds, coriander to garnish


Preheat oven to 180C (350F).

Place cauliflower florets and chickpeas on a non stick baking tray and roast for 25 – 30 minutes, until starting to brown.

Meanwhile grill zucchini (either under a preheated grill or on a griddle pan); about 5 minutes each side.

Whisk together tahini, lemon juice, salt and water; you want a thick creamy consistency, so add as much or as little water as necessary; it will vary depending upon the tahini used.

Mix together roasted cauliflower and chickpeas, with grilled zucchini and soaked golden raisins.

Drizzle over tahini dressing and garnish with black sesame seeds and coriander to serve.

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8 thoughts on “The versatile veggie

  1. I’ll DEFINITELY be making this. Along with the fried rice, I’ve been waiting in anticipation for the recipe. There’s no doubt ill love it.
    Plus it will be a nice little switch up from your roasted red pepper, eggplant, chickpea tahini salad that I’ve been eating all week! Seriously adore that one by the way :), with the dried figs it is absolutely lip-smacking. YUM.

    I completely agree that cauliflower is a pretty wondrous veggie, in all its guises. I adore the stuff, especially with a little coconut oil & nutritional yeast.

  2. This looks so good — I love cauliflower and zucchini. I just found a recipe to make mashed cauliflower (like mashed potatoes) and have been addicted lately lol!

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