Roasted Cauliflower and Peas with Whipped Tahini (Vegan GF)

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.

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.

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.

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:

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

Roasted Cauliflower and Peas with Whipped Tahini

Yield: 2-4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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.

Ingredients

For the Cauliflower:

  • 1 small head cauliflower
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes
  • Salt and pepper
  • 2 tbsp olive oil

For the Whipped Tahini:

  • 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

For the Petit Pois and Bowl:

  • 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

Instructions

  1. Preheat the oven to 160Fan/180ºC and line 2 baking trays with parchment paper.
  2. For the cauliflower: remove the leaves and toss with ½ tsp olive oil, salt and pepper and add to one baking tray. Chop the cauliflower head into small florets and add to the second tray with the turmeric, cumin, chilli flakes, salt and pepper and the rest of the olive oil. Roast the cauliflower florets for 30 minutes, tossing halfway through, until golden and tender. Cook the cauliflower leaves for 10-15 minutes, until crispy.
  3. Cook the quinoa according to packet instructions and leave to one side.
  4. Cook the Petits Pois: add the frozen petit pois to a microwavable bowl with 1 tbsp water and microwave for 2-3 minutes (depending on the strength of your microwave).
  5. For the whipped tahini: stir together all the ingredients till smooth and creamy.
  6. To serve: spread the whipped tahini over a large plate and top with the quinoa, roasted cauliflower, crispy leaves and pour over the petits pois. Top with the pickles, pine nuts, pomegranate and extra herbs.
  7. Enjoy straight away or keep for 1-2 days in the fridge in a sealed container.

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Stay in touch

I look forward to hearing what you think of this Roasted Cauliflower and Peas with Whipped Tahini so please let me know in the comments below and leave a star review above. If you do make this, please tag me in your bowls, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  â€“ please say hello!

With peas of love x

p.s. this recipe was first made with Bird’s Eye Petit Pois which are my favourite peas, naturally, but this blog post is not sponsored and all opinions are my own.

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