Description
This Roasted Cauliflower and Chickpeas with Herby Tahini recipe offers a flavorful and nutritious plant-based dish perfect for a wholesome meal. Roasting the cauliflower and chickpeas enhances their natural flavors and textures, while the creamy, herb-infused tahini sauce adds a bright, tangy finish. This recipe is easy to prepare, packed with spices, and makes a great main or side dish that is both satisfying and healthy.
Ingredients
Scale
Roasted 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 slices to create ‘steaks’ and separate any smaller florets for 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 cauliflower slices and drained chickpeas to the bowl. Toss thoroughly with your hands to ensure everything is evenly coated with the spice mixture.
- Arrange on Sheet and Roast: Spread the cauliflower slices on a baking sheet in a single layer and nestle the chickpeas in the gaps around the cauliflower. Roast in the preheated oven for 25 to 30 minutes, flipping the cauliflower and chickpeas just over halfway through roasting. Continue until the cauliflower edges are golden-brown and the chickpeas are crispy.
- Make Herby Tahini Sauce: While the vegetables are roasting, combine the garlic clove, tahini, parsley and cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tablespoons water in a food processor. Blend until creamy and smooth, adding more water if necessary to achieve a thick but pourable 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 extra crispy chickpeas, spread them out well on the baking sheet and avoid overcrowding.
- The tahini sauce can be adjusted in thickness by varying the amount of water to your preference.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently.
- You can substitute fresh herbs with dried herbs if fresh are unavailable, though fresh will yield better flavor.
- Feel free to add a pinch of red pepper flakes to the seasoning for a spicy kick.
