Description
This Roasted Cauliflower and Chickpeas with Herby Tahini recipe is a flavorful and satisfying dish that combines crispy roasted cauliflower and chickpeas with a creamy, herby tahini sauce. Perfect as a main course or side dish, this Mediterranean-inspired recipe is vegan and gluten-free.
Ingredients
Scale
Cauliflower and Chickpeas:
- 1 medium head cauliflower (cut into florets)
- 1 (15 oz) can chickpeas (drained, rinsed, and patted dry)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Herby Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove (minced)
- 2 tablespoons water (more as needed)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh cilantro or dill
- Salt to taste
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prepare cauliflower and chickpeas: Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes until golden.
- Make tahini sauce: Whisk tahini, lemon juice, garlic, and water. Stir in herbs and salt.
- Assemble: Transfer roasted cauliflower and chickpeas to a dish, drizzle with tahini sauce, and garnish with herbs.
- Serve: Enjoy warm or at room temperature.
Notes
- This dish pairs well with rice, quinoa, or greens.
- Adjust heat with red pepper flakes or hot sauce.
- Tahini sauce can be made ahead and refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
