Lisa’s 4Leaf Kitchen—Roasted Cauliflower & Chickpea Tahini Medley

4Leaf Recipe pic

This recipe is quick, easy and tastes delicious! Slightly adapted from the Simply Veganista website, it is the perfect spring dish. I always double this recipe as it only serves about 2.


  • 1 can chickpeas, rinsed and drained, or fresh
  • 1 head of cauliflower, cut into florets
  • Sea salt
  • 1 cup quinoa
  • 1 & 1/2 cups water
  • 1/4 cup Italian parsley, chopped

Tahini Mustard Dressing:

  • 1 Tbs Tahini
  • 1 Tbs Dijon mustard
  • 1 Tbs whole grain mustard
  • 1 Tbs lemon juice
  • 2-3 Tbs water (add more to get desired consistency)


  1. Preheat oven to 400 degrees.
  2. Mix cauliflower and chickpeas on a sprayed baking tray or roasting pan with a dash of salt, if desired. Roast for about 45 minutes, stirring every so often.
  3. In a pot, add quinoa and water. Bring to a boil, cover, reduce heat and simmer for about 15 minutes or until water has evaporated. Let sit for about 10 minutes.
  4. In a bowl, prepare your dressing.
  5. Once, vegetables are cooked, place into bowl and add dressing, or place desired amount of dressing on individual plates.
  6. Place over quinoa and add parsley.
  7. Enjoy!

For a “printer-friendly” one-pager, ideal on your fridge with a magnet—Just click here for a PDF

Click here for the page containing all recipes.

Error Correction. In my PlantPure Nation rally blog over the weekend, I had the incorrect link for reserving your FREE tickets for this Louisville, KY, event on Friday evening, July 12. Corrected link is in the above blog, or just click here for those tickets.

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About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
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1 Response to Lisa’s 4Leaf Kitchen—Roasted Cauliflower & Chickpea Tahini Medley

  1. Carolyn says:

    Hi Jim, I’m not sure he is a billionaire, but close, I’m sure. Paul McCartney! He is a long time vegetarian and an individual who cares about the world. Just a thought. Many thanks for all of your thoughtful posts. Randy and I read them carefully and discuss them often. Carolyn Hogg Viva la Vegan New London

    Sent from my iPhone

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