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Roasted Cauliflower with tahini and crispy fried harissa chickpeas

100% plant-based, 100% delicious. Everything you need for meat-free Monday. Can be served with toasted flatbread or tortilla. Making little tortilla parcels with hot delicious tahini cauliflower and crunchy chickpeas. 


Ingredients for cauliflower 

    1 medium head cauliflower 6-7 inches in diameter

    1/2 cup tahini

    1/2 cup warm water

    2 cloves garlic crushed

    1/4 cup lemon juice

    3/4 teaspoon salt

    1/2 teaspoon smoked paprika

    1/4 teaspoon harissa powder optional

    Pomegranate seeds for garnish, optional but so good

    80g Fresh finely chopped corriander


Instructions for cauliflower


Preheat your oven to 190C. Wash the cauliflower and trim the bottom. Make sure it’s very dry.

Combine the tahini, warm water, garlic, lemon juice, salt, paprika, and harissa, using a whisk. You should end up with about one and a half cups of sauce. Put aside about half a cup of the sauce, a then baste the cauliflower generously with the cup of sauce.

Line your baking tray, then simply bake the whole head of cauliflower for 45-50 minutes, or until tender and browning.



Ingredients for chickpeas

    1 can chickpeas, drained, rinsed and very dry

    1 tbsp harissa ground powder

    2 tbsp olive oil

    1/2 tsp salt


Instructions for chickpeas

    Preheat oven to 190C. Place chickpeas in a large bowl. Add everything into the bowl. 

    Mix well until all the chickpeas are coated in the harissa. Lay chickpeas out flat onto a large baking tray. Place chickpeas in oven and bake 25-30 minutes, they will continue to cook and harden up after they are removed from the oven!


Cut cauliflower into six wedges. Place them on a platter, pour the chickpeas over the cauliflower, then drizzle the remaining tahini sauce over and dust in finely sliced coriander.