When you’re craving something vibrant, full of texture, and packed with flavor, this Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe is exactly what you need. It brings together perfectly roasted cauliflower and crispy chickpeas, all elevated by a luscious, green-herb tahini sauce that feels both comforting and fresh. This dish is not only a celebration of simple ingredients but a testament to how easy it is to transform humble veggies into a truly satisfying meal that leaves you smiling from the first bite to the last.
Ingredients You’ll Need
Each ingredient here is carefully selected to play its part in creating a dish that’s balanced in flavor, texture, and color. From the earthy spices to the bright herbs, every component adds a special touch.
- Cauliflower (1 head): The star of the dish, offering a sturdy texture that roasts beautifully.
- Olive oil (2 tbsp): Helps crisp the cauliflower and chickpeas while adding a smooth richness.
- Cumin (1 tsp): Adds a warm, earthy note that enhances the roasted flavors.
- Smoked paprika (½ tsp): Brings a subtle smoky depth to the vegetables.
- Onion powder (¼ tsp): Boosts savory undertones without overpowering.
- Garlic powder (¼ tsp): Infuses a mellow garlic flavor that harmonizes with the tahini sauce.
- Kosher salt (1 tsp plus ¼ tsp for sauce): Essential for highlighting the natural flavors.
- Black pepper (¼ tsp): Adds just a touch of heat and complexity.
- Chickpeas (8 oz can, drained and rinsed): Contribute both protein and a satisfying crispness after roasting.
- Garlic clove (1): Fresh and pungent, it livens up the tahini sauce beautifully.
- Tahini (â…“ cup): Rich, nutty sesame paste that is the creamy base for the sauce.
- Fresh parsley and cilantro leaves (1 cup, plus more for garnish): Bring brightness and herbal freshness to the sauce and final dish.
- Scallion (1, thinly sliced): Adds a mild onion crunch to the sauce.
- Lemon juice (juice of 1 lemon): Provides acidity that balances the richness of tahini.
- Water (3 ½ tbsp, plus more if needed): Used to thin the tahini sauce to the perfect consistency.
How to Make Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
Step 1: Preheat and Prepare Cauliflower
Start by heating your oven to a toasty 425°F (220°C). Carefully cut the cauliflower into ¾-inch thick slices, creating ‘steaks,’ as well as some smaller florets. This balance ensures everything roasts evenly and develops a slight crispness.
Step 2: Season and Toss
In a large mixing bowl, whisk together olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Toss the cauliflower slices and rinsed chickpeas in this spice blend, using your hands for the best coverage. This step is where the magic starts as the spices evenly coat every bite.
Step 3: Arrange on Sheet and Roast
Lay the cauliflower steaks in a single layer on a baking sheet and scatter the chickpeas around them. Roast everything for 25 to 30 minutes, flipping once halfway through. You’ll know it’s ready when the cauliflower edges are beautifully browned and the chickpeas turn irresistibly crispy.
Step 4: Make Herby Tahini Sauce
While the cauliflower and chickpeas roast, blend together the garlic clove, tahini, fresh parsley and cilantro, scallion, lemon juice, salt, and water in a food processor until smooth and creamy. Adjust the water to get a texture that’s thick but pourable. This sauce is what takes the roasted veggies from delicious to unforgettable.
Step 5: Serve it Up
Once roasted and golden, drizzle the herby tahini sauce over the cauliflower and chickpeas generously. Garnish with additional fresh herbs and serve right away to enjoy the dish at its best warm and bursting with flavor.
How to Serve Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
Garnishes
A sprinkle of more chopped parsley and cilantro not only adds fresh color but a burst of herbal brightness that complements the rich tahini sauce perfectly. A light drizzle of extra virgin olive oil or a squeeze of fresh lemon juice before serving elevates the dish even further.
Side Dishes
This dish pairs wonderfully with fluffy couscous, warm quinoa, or a bed of vibrant greens like arugula or spinach. For a heartier meal, serve alongside grilled chicken or fish for a balanced and satisfying plate.
Creative Ways to Present
Try serving your roasted cauliflower and chickpeas with herby tahini sauce on a platter for sharing, accompanied by warm pita bread for scooping. For a fun twist, use the cauliflower steaks as ‘burger’ bases topped with sauce and crunchy slaw, making for an impressive and playful meal.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The roasted veggies maintain good texture if reheated carefully, and the tahini sauce can be kept separate to keep its fresh flavor intact.
Freezing
While the roasted cauliflower and chickpeas can be frozen, it’s best to do so without the tahini sauce, which can separate upon freezing. Freeze the veggies in a sealed freezer-safe container for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) to keep the crispiness of the chickpeas and cauliflower. You can also warm them in a skillet over medium heat. Add fresh herby tahini sauce after reheating to bring back its fresh, zesty punch.
FAQs
Can I use frozen cauliflower instead of fresh?
Fresh cauliflower works best for roasting to achieve those crispy edges and tender insides. Frozen cauliflower tends to release more moisture, which can make the dish less crispy, but it’s still possible in a pinch. Just roast a little longer and keep an eye on texture.
Is the herby tahini sauce gluten-free?
Yes! All the ingredients in the herby tahini sauce recipe are naturally gluten-free, making the dish suitable for gluten-sensitive eaters.
Can I make the sauce ahead of time?
Absolutely. The herby tahini sauce can be prepared a day in advance and stored in the refrigerator. Give it a good stir before serving, and add a splash of water or lemon juice if it thickens too much.
What can I substitute for tahini if I don’t have it?
If you don’t have tahini, you can try peanut butter or almond butter as a substitute, although this will change the flavor profile. Alternatively, a simple garlic yogurt sauce can also work nicely with the roasted cauliflower and chickpeas.
How can I make this dish spicier?
Add a pinch of cayenne pepper or a dash of chili flakes to the seasoning mix before roasting, or mix a bit of hot sauce into the tahini sauce. Both methods give the dish an exciting kick without overpowering the other flavors.
Final Thoughts
This Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe has quickly become one of my absolute favorites to prepare when I want something nourishing, flavorful, and totally satisfying. It’s incredible how a handful of simple ingredients can come together to create such a vibrant meal that feels both wholesome and indulgent. I encourage you to give this recipe a try—you might just find yourself coming back to it week after week!
Print
Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Cauliflower and Chickpeas with Herby Tahini recipe is a vibrant and flavorful vegetarian dish featuring perfectly roasted cauliflower steaks and crispy chickpeas tossed in warm spices. Topped with a creamy, fresh herby tahini sauce made from garlic, cilantro, parsley, and lemon juice, this meal is a satisfying and nutritious option for dinner or lunch that comes together quickly with simple ingredients.
Ingredients
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 thick slices to create ‘steaks,’ along with smaller florets, ensuring they will roast evenly.
- Season and Toss: In a large bowl, whisk together olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add the cauliflower slices and drained chickpeas, then toss with your hands until everything is evenly coated in the spice mixture.
- Arrange on Sheet and Roast: Spread the cauliflower slices on a baking sheet in a single layer. Nestle the chickpeas into the spaces around the cauliflower. Roast in the preheated oven for 25-30 minutes, flipping the cauliflower and chickpeas halfway through, until the cauliflower edges are nicely browned and the chickpeas are crispy.
- Make Herby Tahini Sauce: While roasting, combine garlic, tahini, parsley, cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tablespoons of water in a food processor. Puree until smooth and creamy, adding additional water as needed to reach a thick yet pourable consistency.
- Serve: Drizzle the herby tahini sauce over the roasted cauliflower and chickpeas. Garnish with extra chopped parsley and cilantro. Serve immediately while warm.
Notes
- For a nuttier flavor, toast the cumin and smoked paprika lightly before mixing with the olive oil.
- If tahini sauce is too thick, add water gradually until the desired consistency is reached.
- Use fresh lemon juice for best flavor in the tahini sauce.
- Leftover roasted cauliflower and chickpeas can be stored in the refrigerator for up to 3 days and reheated gently.
