Description
This delicious roasted cauliflower and chickpeas recipe is a wholesome, plant-based main course featuring crispy roasted vegetables seasoned with aromatic spices and topped with a creamy, herby tahini sauce. It’s quick to prepare, satisfying, and packed with bold flavors and nutrients, making it perfect for vegetarians and anyone craving a healthy, flavorful meal.
Ingredients
Units
Scale
For Cauliflower and Chickpeas
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 2 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 8 oz can chickpeas, drained and rinsed
For Herby Tahini
- 1 garlic clove
- 1/3 cup tahini
- 1 cup fresh parsley and cilantro leaves, plus more chopped for serving
- 1 scallion, thinly sliced
- Juice of 1 lemon
- 1/4 tsp kosher salt
- 3 1/2 tbsp water (plus more as needed)
Instructions
- Preheat and Prepare Cauliflower – Preheat your oven to 425°F (220°C). Cut the cauliflower lengthwise into 3/4-inch slices to create ‘steaks’ and smaller florets, ensuring even roasting.
- Season and Toss – In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add the sliced cauliflower and drained chickpeas to the bowl and toss until everything is evenly coated with the spice mixture. Use your hands for the best coverage.
- Arrange on Sheet and Roast – Spread the cauliflower slices on a baking sheet in a single layer, and nestle the chickpeas in the empty spaces around the cauliflower. Roast in the preheated oven for 25-30 minutes. Flip the cauliflower and chickpeas once just over halfway through, roasting until the cauliflower edges are well-browned and the chickpeas are crispy.
- Make Herby Tahini Sauce – While cauliflower and chickpeas are roasting, combine the garlic clove, tahini, parsley and cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tbsp water in a food processor. Puree until the mixture is creamy and smooth, adding more water if needed until the sauce is thick yet pourable or spoonable.
- Serve – Drizzle the herby tahini sauce over the roasted cauliflower and chickpeas. Garnish with extra chopped parsley and cilantro. Serve immediately while warm.
Notes
- You can use a mix of parsley and cilantro based on your preference or availability.
- Roasting time may vary depending on your oven and the size of your cauliflower pieces.
- For extra crispiness, pat chickpeas dry before tossing with spices.
- Leftover tahini sauce can be refrigerated and used as a salad dressing or dip.
- Add a pinch of red pepper flakes to the tahini for some heat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 630mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
