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Spiced Cauliflower, Sweet Potato & Chickpeas in a Tahini Dressing

Spiced Cauliflower, Sweet Potato & Chickpeas in a Tahini Dressing

This generous combination of spicy veg and grains are best served warm, with your choice of grilled kebab meats. Crumble over some feta cheese for a sharp yet creamy kick.


  • Serves 4

  • 30 minutes

  • 5 pans

  • Beginner

Suitable for dairy-free, vegans and vegetarians

Smoky Spanish-style Grains & Rice


  • 2 x pouches Merchant Gourmet Spanish-Style Grains
  • 1 small head of cauliflower
  • 1 medium sweet potato
  • 2 red peppers
  • 1 red onion, peeled
  • Olive oil
  • 3 tsp smoked paprika
  • 3 tsp cumin
  • 60g blanched almonds
  • 1 can chickpeas
  • 2 handfuls of dates, pitted & roughly chopped
  • 2 tsp zaatar
  • 2 tbsp chopped parsley

For the dressing

  • 6 tbsp tahini
  • 6 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 5-6 tbsp water
  • A large pinch of flaky sea salt


  1. Pre-heat the oven to 180C (fan oven)
  2. Break the cauliflower into florets and chop into bite size pieces. Roughly chop the sweet potato into cubes, de-seed the pepper and slice into strips. Cut the onion into wedges (about 8). Try to cut all of the veg into roughly the same size pieces so that they cook even
  3. Arrange the vegetables on two baking trays without anything overlapping and drizzle well with oil, using your hands to toss everything so that it’s all coated well. Sprinkle over the paprika and cumin and season with salt
  4. Put in the oven for 20-25 minutes (checking and stirring halfway) until everything is tender and starting to char around the edges. Keep warm until ready to serve
  5. Put the almonds on a separate baking tray and put them in the oven for 5-8 minutes until fragrant and golden. Leave to cool before chopping roughly.
  6. Whisk together the ingredients for the dressing, starting with 5 tbsp of water and adding another if you’d like to thin it a bit more. Taste for seasoning
  7. Drain and rinse the chickpeas and add them to a large pan with the grains and a glug of olive oil. Heat on a medium heat to warm through
  8. When you’re ready to serve, toss the warm grain/ chickpea mixture with the roasted vegetables and the dates. Put the mix into a serving bowl and scatter over the zaatar, parsley and toasted almonds
  9. Bring the dressing to the table and let your guests drizzle it generously over their food

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