Why This Supports Joints & Mobility

• Cauliflower provides glucosinolates that support detoxification and antioxidant pathways, helping protect joint tissue from oxidative damage.
• Chickpeas provide plant protein and fibre, supporting glycaemic control and reducing inflammatory tone.
• Tahini contributes healthy fats and minerals such as magnesium, which supports muscle function and reduces cramping.
• The spice blend (including cumin and coriander) provides polyphenols that contribute to inflammatory modulation.
• This is metabolic control and antioxidant support in a structured, substantial meal.

Ingredients (Serves 4)

1 large cauliflower, broken into florets
2 tins chickpeas, drained
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
2 tbsp tahini
Juice of ½ lemon
1 garlic clove, crushed
2 tbsp water
Sea salt and black pepper

Method

Preheat the oven to 200°C.

Place the cauliflower florets and chickpeas on a large baking tray. Drizzle with olive oil and sprinkle over the spices, salt and pepper. Toss thoroughly to coat.

Roast for 25–30 minutes, turning once halfway through, until the cauliflower is tender and lightly caramelised.

In a small bowl, whisk together tahini, lemon juice, garlic and water until smooth and pourable.

Drizzle over the roasted vegetables just before serving.