Get in Touch

If you have any questions, or would like to book a consultation, please get in touch. Please note that by sharing your email, you are agreeing for Feed Me Healthy to contact you using your details.

+44 (0) 7789 648393



77 Hempstead Road, Kings Langley, Herts. WD4 8BS


The Space, 235 High Holborn, London. WC1V 7LE


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Roasted Cauli & Tahini Dressing


This recipe was sent to me by best friend Caroline…it’s mouth wateringly good and when she sent it to me i made it 3 times in that week alone. It’s from a website called - go check it out for more recipes!

PREP TIME: 15 mins

COOK TIME: 35 mins

TOTAL TIME: 50 mins


  • 1 head cauliflower

  • 1/2 red onion 

  • 2 Tbsp olive oil 

  • Salt and Pepper to taste 

  • 1/2 bunch parsley 


  • 1/3 cup tahini 

  • 1/3 cup water 

  • 1/4 cup lemon juice 

  • 2 cloves garlic, minced 

  • 1/2 tsp cumin 

  • 1/4 tsp cayenne pepper

  • 1/4 tsp salt 


  • 15 oz can chickpeas 

  • 1 Tbsp olive oil 

  • 1/2 tsp smoked paprika 

  • 1/4 tsp garlic powder 

  • 1/8 tsp cayenne 

  • Salt and Pepper to taste 


  • Preheat the oven to 400ºF. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle the cauliflower and onions with olive oil and season with a pinch or two of salt and pepper. Toss the cauliflower and onions until coated in oil, salt, and pepper.

  • Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

  • While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.

  • Drain and rinse the can of chickpeas. Add them to a skillet along with the olive oil, smoked paprika, cayenne, and a pinch of salt and pepper. Stir and cook the chickpeas over medium heat for about five minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat.

  • Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (about 1.5 cups loosely packed, once chopped).

  • To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, and toss to combine. Serve warm or cold.