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
Scale
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.
