For cauliflower and chickpeas:
- 1 head Cauliflowerleaves 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 Chickpeasdrained and rinsed
For herbed tahini sauce:
- â…“ cup Tahini
- 1 clove Garlicchopped
- 1 cup Parsleyfresh, leaves or ½ cup parsley leaves plus ½ cup cilantro leaves plus more chopped for serving
- 1 Scallionsthinly sliced
- 1 Lemonjuiced
- ¼ tsp Kosher Salt
- 3-4 tbsp Water
Roasted Cauliflower and Chickpeas
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:
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! | ||
Recipe Reviews
I love roasted cauliflower! It's deleicious!
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