Description
A vibrant and flavorful roasted cauliflower and chickpeas dish, perfectly spiced and served with a creamy, herby tahini sauce. This easy-to-make recipe delivers a satisfying combination of textures and fresh herbaceous notes, ideal for a healthy and wholesome meal.
Ingredients
Scale
Cauliflower and Chickpeas
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp kosher salt
- ¼ tsp black pepper
- 8 oz can chickpeas, drained and rinsed
Herby Tahini Sauce
- 1 garlic clove
- â…“ cup tahini
- 1 cup fresh parsley and cilantro leaves, plus more chopped for serving
- 1 scallion, thinly sliced
- Juice of 1 lemon
- ¼ tsp kosher salt
- 3 ½ 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 thick slices to create ‘steaks’ along with some smaller florets to ensure even roasting.
- Season and Toss: In a large bowl, whisk together 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 thoroughly to coat all pieces evenly with the spice mixture, using your hands for best coverage.
- Arrange on Sheet and Roast: Spread the cauliflower slices in a single layer on a baking sheet, and nestle the chickpeas into the empty spaces around the cauliflower. Roast in the preheated oven for 25-30 minutes, flipping the cauliflower slices and chickpeas once just over halfway through cooking, until the edges of the cauliflower are well-browned and the chickpeas are crispy.
- Make Herby Tahini Sauce: While the cauliflower and chickpeas roast, combine the garlic clove, tahini, parsley and cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tablespoons of water in a food processor. Puree until creamy and smooth, adding more water if necessary to achieve a thick yet pourable or spoonable consistency.
- Serve: Drizzle the herby tahini sauce over the roasted cauliflower and chickpeas. Garnish with additional chopped parsley and cilantro. Serve immediately while warm for the best flavor and texture.
Notes
- For a nuttier tahini sauce, toast the garlic lightly before blending.
- You can substitute cilantro with only parsley or add mint for a different herby profile.
- If you prefer extra crispy chickpeas, roast them separately at the end for a few more minutes.
- Serve over rice or alongside a fresh salad for a complete meal.
- The sauce can be stored in the refrigerator for up to 3 days; stir well before serving.
