Roasted Cauliflower and Chickpeas

with herbed tahini sauce
With herbed tahini sauce
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Ingredients

For 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
1 (15-oz) can Chickpeas drained and rinsed
For herbed tahini sauce:
⅓ cup Tahini
1 clove Garlic chopped
1 cup Parsley fresh, leaves or ½ cup parsley leaves plus ½ cup cilantro leaves plus more chopped for serving
1 Scallions thinly sliced
1 Lemon juiced
¼ tsp Kosher Salt
3-4 tbsp Water

Nutritional information

312
Calories
20g
Fat
27g
Carbohydrates
11g
Protein
0mg
Cholesterol
1045mg
Sodium
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Ingredients
  • For cauliflower and chickpeas:

  • For herbed tahini sauce:

Roasted Cauliflower and Chickpeas

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This Roasted Cauliflower and Chickpeas is one of my favorite ways to get more vegetables in. Plant-based and protein-packed, this easy recipe is as healthy as it is delicious. The oven-roasted cauliflower and chickpeas are tossed with a savory herbed tahini sauce, which offsets the cauliflower perfectly. The homemade sauce looks vibrant and tastes bright, thanks to lemon juice, fresh herbs and garlic.

The recipe is easy to make, vegan and gluten-free. While the cauliflower and chickpeas roast, prepare the herbed tahini sauce. This vibrant sauce comes together quickly with tahini, fresh herbs, lemon juice, and garlic for mild heat. Serve warm or at room temperature. This dish makes the perfect side or leftover lunch. Enjoy!

To make the Roasted Cauliflower and Chickpeas, you will need the following ingredients:

Ingridiens for Roasted Cauliflower and Chickpeas

Steps to make Roasted Cauliflower and Chickpeas

1

Preheat oven

Preheat the oven to 425 °F.

2

Prepare cauliflower

2

On a cutting board, cut the cauliflower lengthwise into ¾-inch slices.

3

Prepare marinade

1

To a large bowl, add 2 tablespoons olive oil, 1 teaspoon cumin, ½ teaspoon smoked paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 teaspoon kosher salt, and ¼ teaspoon black pepper and whisk to combine.

4

Add cauliflower and chickpeas

1

Add the cauliflower and chickpeas to the marinade and toss to coat well.

5

Arrange on sheet pan

1

Arrange the cauliflower and chickpeas in a single layer on a sheet pan.

6

Roast

30

Roast in the oven, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy, about 25-30 minutes.

7

Prepare herbed tahini sauce

2

Meanwhile, in a food processor, combine ⅓ cup tahini, 1 garlic clove, 1 cup fresh parsley leaves, 1 sliced scallion, juice of 1 lemon, ¼ teaspoon salt, and 3 tablespoons water and process until smooth. Aim for a thick, but slowly pourable consistency. Add a little more water if needed.

8

Assemble

Transfer the roasted cauliflower and chickpeas to a serving platter and drizzle with herbed tahini sauce. Sprinkle with fresh chopped parsley.

9

Serve

Serve and enjoy!

Looking for a vegan side dish recipe? Make this Roasted Cauliflower and Chickpeas! Easy and full of flavor, this 35-minute delight combines caramelized roasted cauliflower with crispy chickpeas, all drizzled with herbed tahini sauce. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love roasted cauliflower! It's deleicious!

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