Light - Roast Roots with Green Tahini & Limey Cauli
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Prep: 15 mins
Cook: 30 mins
Roasted rainbow roots with a side of trendy lime cauli couscous. If that wasn't enough excitement, it's all finished off with a punchy coriander tahini.
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394 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 4 carrots
  • 2 beetroot
  • 1 onion
  • 1 tbsp cumin seeds
  • 2 garlic cloves
  • 1 cauliflower
  • 1 lime
  • 1 tbsp pumpkin seeds
  • A large handful of coriander
  • 2 tbsp tahini
From your kitchen
  • 1 tsp olive oil
  • Sea salt and freshly ground pepper
  • 6 tbsp cold water
You'll need
  • Baking tray
  • Food processor (optional)
  • Pan
  • Bowl
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Trim and slice your carrots in half lengthways. Trim the beetroot. Cut into 1 cm thick rounds. Peel the onion and cut into thick wedges.

  • 2.

    Tumble the veg onto a baking tray. Scatter over 1 tbsp cumin seeds. Drizzle over 1 tsp oil. Season. Put 1 garlic clove (unpeeled) on the tray. Slide into the oven and roast for 25 mins till the veg is soft and slightly charred.

  • 3.

    Meanwhile, chop your cauli into florets. Blitz them in a food processor till they have a rice-like texture. If you don’t have a food processor, you can grate it. Peel and grate the remaining garlic clove. Zest and juice the lime.

  • 4.

    Pour the lime juice into a pan. Add 2 tbsp cold water. Scrape in the grated garlic. Set the pan over a medium heat. Bring to a simmer, then add the cauliflower rice. Fold the cauliflower through the lime juice. Cook for 5 mins to warm through.

  • 5.

    When the carrots and beetroot have roasted for 25 mins, remove the garlic clove. Scatter in 1 tbsp pumpkin seeds and roast the veg for a further 5 mins.

  • 6.

    Squeeze the roasted garlic from its skin using the back of a knife. Finely chop most of the coriander leaves and stalks, saving a few leaves for garnishing. Tip them into a bowl. Add 2 tbsp tahini and 4 tbsp cold water. Season well and mix.

  • 7.

    Spoon the limey cauliflower rice onto two plates. Top with the roasted veg and seeds. Drizzle over the green coriander tahini sauce. Scatter over the lime zest and serve.

  • Tip

    Pump up your pesto
    You can make pesto with your leftover pumpkin seeds. Toast them in a dry frying pan then blitz in a food processor with a few handfuls of spinach, basil or kale, a garlic clove, some grated Parmesan and a 1-2 tbsp olive oil. Toss with pasta or use to flavour salad dressings.

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