There is something truly magical about the way Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe brings together simple, wholesome ingredients into one vibrant, flavorful dish. This recipe showcases tender, caramelized cauliflower “steaks” paired with crispy chickpeas, all elevated by the fresh, creamy brightness of a herb-packed tahini sauce. It’s not only a feast for your taste buds but also a celebration of textures and colors that will make your dinner plate sing.
Ingredients You’ll Need
Whipping up this Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe is delightfully straightforward thanks to a handful of essential ingredients. Each one plays a starring role — from the warm spices that give the cauliflower depth to the bright herbs that turn the tahini into something truly special.
- Cauliflower: A whole head cut into thick slices makes perfect “steaks” that roast to golden perfection.
- Olive oil: Adds richness and helps the spices cling to the cauliflower and chickpeas.
- Cumin: Brings a warm, earthy undertone that complements the roasted vegetables beautifully.
- Smoked paprika: Introduces a subtle smokiness that elevates the flavor profile.
- Onion and garlic powder: Provide background savoriness without overpowering the dish.
- Kosher salt and black pepper: Essential seasonings for balanced taste.
- Chickpeas: Canned, drained, and rinsed to become crispy and hearty companions to the cauliflower.
- Garlic clove: Adds bright pungency to the tahini sauce.
- Tahini: Creamy sesame paste that forms the luscious base for the herby sauce.
- Fresh parsley and cilantro: Bring fresh, vibrant notes and color contrast.
- Scallion: Offers a mild onion flavor and lovely green specks to the sauce.
- Lemon juice: Adds lively acidity that balances the richness perfectly.
- Water: Adjusts the consistency of the tahini sauce to a smooth, drizzle-worthy texture.
How to Make Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
Step 1: Preheat and Prepare Cauliflower
Start by heating your oven to 425°F (220°C). While it warms up, trim your cauliflower by removing the leaves and bottom stem. Then, slice it lengthwise into about 3/4-inch thick “steaks” along with cutting some smaller florets. This ensures each piece gets evenly roasted and beautifully caramelized in the oven.
Step 2: Season and Toss
In a roomy mixing bowl, whisk together olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add your cauliflower steaks, florets, and the drained chickpeas. Now comes a fun part: toss everything thoroughly—using your hands works best—so every nook and cranny is coated with that wonderful spice mix.
Step 3: Arrange on Sheet and Roast
Arrange the cauliflower steaks in a single layer on a baking sheet, and nestle the chickpeas around the empty spots. Pop the sheet into your hot oven and roast for 25 to 30 minutes. Remember to flip both cauliflower and chickpeas just past the halfway point. You’ll want to see well-browned edges on the cauliflower and crispy, golden chickpeas by the end.
Step 4: Make Herby Tahini Sauce
While your vegetables roast, let’s bring that tahini sauce to life. In a food processor, combine the garlic clove, tahini, fresh parsley and cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tablespoons of water. Puree until smooth and creamy, adding more water if you need a gentler, spoonable consistency. This sauce is where the fresh herbs shine brightest, adding a lovely green vibrance and herbal depth to the dish.
Step 5: Serve
Once your cauliflower and chickpeas are out of the oven, the best part is here — drizzle that herby tahini sauce generously over them. Don’t hold back because this sauce pulls everything together in a way that’s absolutely crave-worthy. Garnish with extra chopped parsley or cilantro to brighten it up visually and flavor-wise.
How to Serve Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro adds a burst of color and freshness that makes the dish pop. You can also add a few lemon wedges on the side for guests who want a tangy finish. A light dusting of smoked paprika over the top deepens the smoky aroma and rounds out the presentation.
Side Dishes
This dish shines on its own but pairs perfectly with fluffy couscous, warm pita bread, or a simple quinoa salad for something more filling. Roasted sweet potatoes or a crisp green salad also complement the warm spices and creamy tahini sauce beautifully, helping you build a balanced, colorful meal.
Creative Ways to Present
Feeling playful? Serve the roasted cauliflower and chickpeas on a bed of seasoned rice or in a bowl with grains and fresh greens to create a nourishing Buddha bowl. You can also stack the cauliflower steaks like mini towers topped with dollops of tahini sauce for a dramatic, elegant plating that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though it’s hard to resist!), store them in an airtight container in the refrigerator. The cauliflower and chickpeas stay tasty for up to 3 days, and the tahini sauce keeps its creamy texture when chilled.
Freezing
Freezing is possible but best reserved for just the roasted cauliflower and chickpeas without the sauce. Place them in a freezer-safe container or bag and freeze for up to 1 month. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently in a warm oven or skillet to preserve the crunch of the chickpeas and the caramelized edges of the cauliflower. Avoid microwaving if possible as it can soften the texture. Add fresh tahini sauce after warming to bring back that vibrant, fresh flavor.
FAQs
Can I use different spices for this recipe?
Absolutely! While cumin and smoked paprika offer a warm, smoky flavor that’s classic to this dish, feel free to experiment with coriander, turmeric, or chili powder to tailor it to your mood and taste.
Is this dish vegan and gluten-free?
Yes, it is naturally vegan and gluten-free, making it a fantastic option for many dietary preferences. The ingredients are all plant-based and free from gluten-containing grains.
Can I make the herby tahini sauce without a food processor?
Yes! You can finely mince the garlic, herbs, and scallion and whisk everything together with lemon juice, tahini, salt, and water until you achieve a smooth sauce. It will take a bit more elbow grease but works perfectly fine.
What can I serve alongside Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe to make it a full meal?
Pairing with hearty grains like quinoa or brown rice, adding a simple green salad, or serving whole-grain flatbreads will round out the meal beautifully and keep everyone satisfied.
How can I make the chickpeas extra crispy?
Be sure to dry your chickpeas well after rinsing, and roast them spread out on the baking sheet without crowding. Flipping them halfway helps them roast evenly and get that crave-worthy crunch.
Final Thoughts
If you’re after a dish that’s as comforting as it is exciting, the Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe is a showstopper you’ll want to keep in your regular rotation. With minimal ingredients and a few simple steps, you can create a meal that’s bursting with flavor, color, and texture. Trust me, once you try this recipe, it might just become your new favorite way to enjoy cauliflower and chickpeas.
Print
Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This Roasted Cauliflower and Chickpeas with Herby Tahini recipe features perfectly roasted cauliflower steaks and crispy chickpeas seasoned with warm spices, paired with a creamy, herb-rich tahini sauce. It’s a flavorful and satisfying vegetarian dish ideal for a healthy weeknight meal or a vibrant side dish.
Ingredients
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
- ⅓ cup tahini
- 1 cup fresh parsley and cilantro leaves
- 1 scallion, thinly sliced
- Juice of 1 lemon
- ¼ tsp kosher salt
- 3 ½ tbsp water (plus more as needed)
- Extra chopped parsley and cilantro for garnish
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’ and separate smaller florets to ensure 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, then toss thoroughly with your hands to evenly coat everything in the spice mixture.
- Arrange on Sheet and Roast: Spread the cauliflower steaks in a single layer on a baking sheet. Nestle the chickpeas into the spaces around the cauliflower. Roast in the preheated oven for 25-30 minutes, flipping the cauliflower and chickpeas once just over halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
- Make Herby Tahini Sauce: While roasting, combine the garlic clove, tahini, fresh parsley and cilantro leaves, scallion, lemon juice, kosher salt, and 3 ½ tablespoons of water in a food processor. Puree until smooth and creamy. Add more water as needed to achieve a thick but pourable consistency.
- Serve: Drizzle the herby tahini sauce over the roasted cauliflower and chickpeas. Garnish with extra chopped parsley and cilantro before serving.
Notes
- You can substitute cilantro with more parsley if preferred or to suit dietary restrictions.
- For a nuttier flavor, toast the cumin and smoked paprika briefly before mixing with oil.
- If you don’t have a food processor, use a blender for the tahini sauce.
- Adjust tahini sauce consistency by adding water slowly to avoid making it too thin.
- Serve this dish warm as a main or side; it pairs well with grains like quinoa or rice.
