Roasted Cauliflower and Chickpea Lettuce Wraps with Tahini Dressing

A flavorful and healthy meal featuring roasted cauliflower and chickpeas served in crisp lettuce cups with a creamy tahini dressing.

Prep Time

15 minutes

Total Time

40 minutes

Calories

385 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.01/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Lunch•Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

1mediumCauliflower(cut into florets)

£1.50

115 ounce canChickpeas(drained and rinsed)

£0.70

2tablespoonsOlive Oil

£0.15

1teaspoonSmoked Paprika

£0.10

0.5teaspoonGarlic Powder

£0.05

0.3teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

0.3cupTahini

£0.40

2tablespoonsLemon Juice(freshly squeezed)

£0.10

2tablespoonsWater(to thin the tahini)

1cloveGarlic(minced)

£0.05

1teaspoonMaple Syrup(or honey for non-vegan)

£0.15

1headIceberg Lettuce(or Butter lettuce)

£0.80

Optional Toppings(Avocado slices, red onion, cilantro, sesame seeds)

Total Cost

£4.03

£1.01 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until the cauliflower is tender and slightly browned, flipping halfway through.
4.
While the cauliflower is roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, water (starting with 2 tablespoons, and adding more until desired consistency is reached), minced garlic, and maple syrup. Season with salt and pepper to taste.
5.
Separate the lettuce leaves and wash them thoroughly. Pat dry.
6.
To assemble the lettuce wraps, place a spoonful of the roasted cauliflower and chickpea mixture into each lettuce cup. Drizzle with tahini dressing and top with any desired toppings.

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My Notes

Nutrition Information

Nutrition per serving (300g)

385 kcal / 1611 kJ

Carbs

39g

15% of RDA

Fat

22g

31% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

7 g

8% of RDA

Sodium

395 mg

17% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

For extra flavor, add a pinch of red pepper flakes to the cauliflower and chickpea mixture before roasting.

The tahini dressing can be made ahead of time and stored in the refrigerator for up to 3 days.

Adjust the amount of water in the tahini dressing to achieve your desired consistency.

If you don't have smoked paprika, regular paprika will work, but the flavor will be slightly different.

Serve immediately to prevent the lettuce from becoming soggy.

Cooking Equipment

Oven

Baking Sheet

Small Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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