Achieve culinary excellence with this Cauli Roast culinary adventure! Preheat your oven to 200 degrees and unwrap the Cauli Roast, placing it core side down on a non-stick baking tray or parchment paper-lined tray. Shield the Cauli Roast with foil and let it bake for a splendid 60 minutes. Alternatively, for a quicker delight, embrace your air fryer at 180 degrees for 25-35 minutes.

While the Cauli Roast transforms, dive into the creation of delectable accompaniments. Crafting the Beetroot Dip is a delightful journey: blend drained chickpeas, crushed garlic, and baby beetroot with a medley of tahini, lemon juice, cumin, olive oil, and a pinch of sea salt. The result is a creamy yet delightfully grainy texture, offering a tantalizing match for the Cauli Roast.

Don't miss the crispy chickpea magic! Drain, dry, and adorn the chickpeas with olive oil and a dash of garlic powder, then bake until they boast a golden crispness that beckons you to indulge.

Elevate your experience further with homemade Tahini sauce, where crushed garlic, tahini paste, lemon juice, and a dash of cold water create a symphony of flavor and creaminess.


To make the Beetroot Dip

400g can Chickpeas Drained and rinsed 

2-3 tablespoons Tahini

2 Cloves Garlic, crushed

¼ cup (60ml) Lemon Juice

225g can Baby Beetroot, drained 

½ teaspoon Cumin

2 tablespoons Olive oil

Pinch of Sea Salt.


Place the beetroots, chickpeas and garlic into a food processor and process for 1 minute until ground. Add all the remaining ingredients and process until creamy. It should have some grainy texture, that's ok. If it's dry or you want to thin it out and make it more creamy, add more tahini or water, until you like the consistency.

Adjust seasonings, adding more salt, cumin, olive oil, or lemon juice if needed.

Place in Refrigerator until you are ready to serve it with Cauli Roast.


To make the Crispy Chickpeas

1 x Can Chickpeas 400g

2 Tablespoons Olive Oil

½ teaspoon Garlic powder

Pinch of Sea Salt


  1. Drain chickpeas well. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas – which can help for extra crispiness! – or simply remove the skins that come off. Either way, the chickpeas will crisp up. I
  2. Transfer the chickpeas to a mixing bowl and top with oil and salt. Mix well to combine.
  3. Bake for a total of 40-50 minutes or until golden brown and dry/crispy to the touch. Ensure to check half way through cooking. Note: peeled chickpeas cook faster than unpeeled. If omitting oil, they will also cook faster.


Remove from the oven and, while the chickpeas are still warm, toss with a pinch of garlic powder. Set aside in a small bowl for later.


To make Tahini sauce

1-2 Garlic cloves crushed

½ teaspoon Salt

¾ cup Tahini

½ cup freshly squeezed Lemon juice

¼ cup cold water, more if needed

Add the crushed garlic, tahini paste and lime juice to the bowl of a food processor and blend Add a little bit of water and blend again until you reach the desired consistency.

Transfer the tahini to a bowl and set aside.


To serve

Remove the Cauli Roast from the oven and let it cool for 5 minutes.

Spoon the Beetroot Dip on a round dish or plate and spread it out evenly with a spatula. It should cover most of the plate and create a bed for the Cauli Roast to sit on.

Place the Cauli Roast on top of the Beetroot Dip in the centre of the plate. Surround the Cauli Roast with the roasted chickpeas.

Drizzle the top of the Cauli Roast with Tahini Sauce and garnish with fresh torn parsley leaves.