roasted cauliflower bowl | Silvaback Fitness

Tahini contains more protein than milk and most nuts

Cook time : 35mins

Serves 2

Per serving : 402kCal / Carbs 35g / Protein 25g / Fat 18g

1 small head cauliflower, chopped

1/2 pint cherry tomatoes, halved

1 red bell pepper, cut into chunks

1 can (400g) cannellini beans

1/2 tbsp olive oil

1 tsp red chili flakes

sea salt and cracked pepper

FOR THE DRESSING

2 tbsp lemon juice

3 tbsp tahini

1/4 tsp garlic, minced

FOR GARNISH

2 tbsp parsley

Preheat oven to 220°C/425°F/Gas 7.
Line a baking tray with baking paper.
Add all vegetables and drained cannellini beans to a large bowl and toss together.
Next add the olive oil, parsley, chili flakes and a generous amount of sea salt and cracked pepper.
Lay the mixture evenly across the baking tray (use 2 if you need to) and cook for 20 to 25 minutes, or until tomatoes are nice and juicy and cauliflower is golden.
Meanwhile, whisk dressing ingredients together. If it’s too thick, add a little warm water.
Divide into seep bowls and cover with dressing and fresh parsley.