Roasted Caulflower, Chickpeas, Mint, Habanero Pepper with Lemon Tahini sauce


This roasted cauliflower is one of our favorites. Using fragrant Mediterranean spices, the taste is complex but light. The richness of the chickpeas and tahini are brightened with lemon and mint.


  • 3 cups of cauliflower florets 
  • 1/4 cup olive oil
  • 1 can of organic chick peas, drained
  • 1 handful of fresh mint leaves, chopped
  • 2 garlic cloves, sliced
  • 1.5 tsp of cumin
  • 1 pinch of cinnamon
  • salt and pepper
  • 1/2 habanero pepper sliced
  • dukkah or curried dukkah (optional)
  • baby spinach for plating (optional)

For the sauce:

  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1 tsp honey
  • 1/4 cup olive oil



  1. Preheat oven to 450 degrees.
  2. Toss together cauliflower, olive oil, garlic cumin, cinnamon and season with salt and pepper
  3. Roast on baking sheet for about 20 minutes or until browned and sightly crisp at the edges
  4. Mix together sauce ingredients.
  5. On a serving dish, put a layer of baby spinach (if using), mound the cauliflower chick pea mixture on top, drizzle with the sauce mixture, and sprinkle habanero slices and dukkah (optional).