Description
This Roasted Cauliflower and Chickpeas with Herby Tahini Recipe is a delightful Middle Eastern-inspired dish that combines the earthy flavors of roasted cauliflower and chickpeas with a creamy tahini sauce infused with fresh herbs. Perfect as a main course or side dish, this vegan and gluten-free recipe is both nutritious and satisfying.
Ingredients
Scale
Cauliflower and Chickpeas:
- 1 medium head of cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Herby Tahini Sauce:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 2–4 tablespoons water (as needed)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- Optional toppings: pomegranate seeds, toasted pine nuts, extra herbs
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the cauliflower and chickpeas: Toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Roast for 25–30 minutes, stirring halfway through.
- Make the herby tahini sauce: Whisk together tahini, lemon juice, minced garlic, and water. Stir in parsley, mint, and dill.
- Assemble: Transfer roasted cauliflower and chickpeas to a platter, drizzle with tahini sauce, and garnish with optional toppings.
- Serve: Enjoy warm or at room temperature.
Notes
- Great as a side dish, salad topper, or stuffed into pita with greens.
- The herby tahini sauce can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
