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Where nature enhances taste

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Where nature
enhances taste

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Spiced Chai Cauliflower & Chickpea Bowl with Tahini, Pickled Onion & Barberries

‘I never thought Garam Masala would work so well in a salad bowl. The flavours are incredible and the barberries make every bite exciting!’

Most chai spice blends are destined for mugs of tea, but their fragrant mix of warming spices makes a surprisingly delicious savoury seasoning too. Roasted until lightly charred, cauliflower and chickpeas become deeply caramelised before being topped with silky tahini, sharp pickled onions and bursts of sweet-tart barberries. It’s a fresh, modern lunch or light dinner that feels both comforting and exciting.

Serves 4

Preparation: 15 minutes

Cooking: 30 minutes

Total Time: 45 minutes

  • 1 medium cauliflower, cut into florets
  • 2 x 400g tins chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1½ tsp Greenfields Garam Masala
  • 1 tsp Greenfields Ground Cumin
  • ½ tsp Greenfields Ground Turmeric
  • ½ tsp Greenfields Smoked Paprika
  • ½ tsp Greenfields Ground Black Pepper
  • 1 tsp Greenfields Himalayan Pink Salt
  • 1 tsp Greenfields Garlic Powder

For the quick pickled onions

  • 1 small red onion, finely sliced
  • 2 tbsp cider vinegar
  • 1 tsp sugar
  • ½ tsp Greenfields Himalayan Pink Salt
  • 2 tbsp warm water

Tahini dressing

  • 3 tbsp tahini
  • Juice of ½ lemon
  • 2-3 tbsp water
  • ½ tsp Greenfields Sumac
  • Pinch Greenfields Ground Black Pepper

To finish

  • 3 tbsp Greenfields Barberries (Zirishk)
  • Fresh coriander leaves
  • Toasted White Sesame Seeds
  • Optional: pomegranate seeds
  • Warm flatbreads for serving
  1. Mix together the sliced onion, vinegar, sugar, salt and warm water. Leave to pickle while preparing the rest of the dish.
  2. Heat the oven to 200°C (180°C fan).
  3. Toss the cauliflower and chickpeas with the olive oil, Garam Masala, cumin, turmeric, smoked paprika, garlic powder, salt and black pepper until evenly coated.
  4. Spread onto a large baking tray and roast for 25-30 minutes, turning halfway through, until golden, crisp and lightly charred.
  5. Stir together the tahini, lemon juice, water, sumac and black pepper until smooth and pourable.
  6. Spoon the roasted cauliflower and chickpeas into serving bowls.
  7. Scatter over the pickled onions, barberries, coriander leaves, sesame seeds and pomegranate seeds if using.
  8. Finish with generous drizzles of the tahini dressing and serve with warm flatbreads.
* Roasting the chickpeas until lightly crisp adds fantastic texture. * Barberries provide tiny bursts of sweet sharpness that lift the warming spices beautifully. * The bowl is equally delicious warm or cold, making it ideal for meal prep. * Add roasted aubergine, sweet potato or carrots for seasonal variations. * For extra crunch, sprinkle over Greenfields Dukkah before serving.

Calories: 470 kcal

Protein: 16g

Carbohydrates: 46g

Fat: 24g

Fibre: 11g

In this recipe:

Middle Eastern

WHO WOULD LOVE THIS?

Vegetarians, meal preppers, spice lovers, healthy lunch enthusiasts and anyone looking for something a little different.

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