Description
This Roasted Cauliflower and Chickpeas with Herby Tahini recipe is a flavorful and nutritious vegetarian dish featuring perfectly roasted cauliflower steaks and crispy chickpeas seasoned with warm spices. Topped with a creamy, fresh herb tahini sauce, it makes a satisfying main or side that’s easy to prepare and bursts with vibrant Mediterranean-inspired flavors.
Ingredients
Scale
Roasted 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’ as well as smaller florets ensuring even roasting.
- Season and Toss: In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add the cauliflower slices and drained chickpeas, using your hands to toss and evenly coat everything with the spice mixture.
- Arrange on Sheet and Roast: Spread the cauliflower steaks in a single layer on a baking sheet. Nestle the chickpeas in the gaps around the cauliflower. Roast in the oven for 25-30 minutes, flipping the cauliflower and chickpeas halfway through, until the cauliflower edges are well browned and the chickpeas are crispy.
- Make Herby Tahini Sauce: While roasting, combine the garlic clove, tahini, parsley and cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tablespoons of water in a food processor. Blend until smooth and creamy, adjusting water as needed to reach a thick but pourable consistency.
- Serve: Drizzle the herby tahini sauce over the warm roasted cauliflower and chickpeas. Garnish with additional chopped parsley and cilantro. Serve immediately.
Notes
- Make sure to trim the cauliflower stem well so the steaks hold together during roasting.
- For extra crispiness, spread chickpeas in a single layer and avoid overcrowding.
- You can adjust the spice level by adding cayenne pepper or chili flakes if desired.
- This dish is great served with warm pita or over a bed of greens for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
