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
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
- 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.
