Name: Roasted Cauliflower and Peas with Whipped Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 1 small head cauliflower; ½ tsp ground turmeric; ½ tsp ground cumin; ¼ tsp chilli flakes; Salt and pepper; 2 tbsp olive oil; 120g thick coconut yoghurt; 4 tbsp (60g) runny, smooth tahini; ½ lime, juiced; 1 tbsp freshly chopped herbs e.g. mint and coriander; 1 roasted or raw garlic clove, crushed; 160g Bird’s Eye Petits Pois; 80g quinoa; 2 tbsp pink pickles; 2 tbsp toasted pine nuts or seeds; 2 tbsp pomegranate; Lime wedges; Extra herbs

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A delicious turmeric Roasted Cauliflower and Peas with Whipped Tahini with quinoa, pink pickles and herbs on top for a speedy, delicious, high-protein and vegan meal. This fresh dinner or lunch is also gluten-free and high in fibre.

If you love all things roasted cauliflower and want to take it up a notch, adding some turmeric and cumin really makes the vegetable glow. Served with juicy tender peas and the creamiest herby whipped tahini yoghurt sauce, this meal is on repeat. It’s great for this time between spring and summer, where we’re waiting for the warm weather but are not willing to give up on roasting our vegetables just yet.

A plate of Roasted Cauliflower and Peas with Whipped Tahini with forks — Roasted Cauliflower and Peas with Whipped Tahini

Why will I love this?

I am loving this roasted veggie and pea bowl right now, it is:

Vibrant, wholesome and fresh
Smooth, creamy and herby
Zingy, golden and nourishing
Packed with roasted and fresh vegetables
Loaded with protein and fibre
Easy and quick to make
Naturally vegan and gluten-free
Easily nut-free
Great for meal prep
Delicious for friends and family to share
Fantastic for mains or starters

If you already love this Roasted Cauliflower and Peas with Whipped Tahini then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A bowl of herby whipped tahini with a spoon — A tray of turmeric roasted cauliflower

What ingredients do I need?

The recipe is divided into a few parts and you can shop my favourite products below. Here is what we need.

For the roasted cauliflower:

Cauliflower: I use one small head but you can use ½ a larger head of cauliflower. Make sure to save the leaves as these are delicious served crispy and makes this meal low-waste.
Spices: turmeric, cumin and chilli flakes take this cauliflower to the next level.
Salt and pepper: seasoning is really important in all parts of this dish.
Olive oil: to roast and add depth of flavour.

For the whipped tahini:

Thick coconut yoghurt: or other thick, creamy and unsweetened dairy-free yoghurt. My favourite brand is Cocos Organic as it’s made with natural ingredients and is packed with gut healthy ingredients and live bacteria.
Runny smooth tahini: make sure your tahini is runny and smooth for the best textured dressing. This adds richness in flavour and a creamy, luscious texture.
Lime: or you can use lemon to add zing.
Fresh herbs: I use a mix of mint and coriander but you can use parsley, basil, chive and other herbs that you love.
Garlic: either a roasted garlic clove or raw garlic adds so much flavour. my personal favourite is to use roasted garlic cloves. It’s easier to roast a whole garlic bulb and keep in the fridge for when you need one or two cloves at a time. See my notes here on how to do this.

Ingredients for Roasted Cauliflower and Peas with Whipped Tahini — Roasted Cauliflower and Peas with Whipped Tahini

A plate of Roasted Cauliflower and Peas with Whipped Tahini with a fork — Roasted Cauliflower and Peas with Whipped Tahini

For the bowls:

Petit pois: peas are high in fibre and protein and are so juicy and sweet. They work so well with this bowl.
Quinoa: or you can use another grain like buckwheat, rice or couscous. Note that couscous is not usually gluten-free, so check where needed.
Pink pickles: I love adding these to all my salads and meals as they are sharp, tangy and so delicious and add a pop of colour. It’s easy to make your own, read my recipe and tips here.
Toasted nuts, pomegranate, lime and extra herbs: to garnish the dish.

Is this meal gluten-free and nut-free?

Yes this is naturally gluten-free and to make sure this is nut-free, use seeds to garnish instead of nuts.

A plate of Roasted Cauliflower and Peas with Whipped Tahini with a spoon — Roasted Cauliflower and Peas with Whipped Tahini

How do I make this dish?

It is easy to make this recipe in a few steps:

Chop the cauliflower into florets: and save the leaves.
Toss the cauliflower with the spices and olive oil: and roast till tender.
Toss the leaves with some olive oil: and roast till crispy.
Stir together all the ingredients for the whipped tahini: till smooth and creamy.
Cook the peas and quinoa: according to packet instructions.
To plate up: smear some whipped tahini on the plates.
Top with the cauliflower, leaves, quinoa and peas: garnish with the other ingredients.
Dig in and enjoy: or keep for later.

How long will this last?

Once made, you can keep all the components separately or together in sealed containers for 2-3 days in the fridge.

Half eaten plate of Roasted Cauliflower and Peas with Whipped Tahini with a spoon — Roasted Cauliflower and Peas with Whipped Tahini

What else can I make?

If you are looking for more meal prep and salad ideas, how about my: