Roasted Cauliflower and Chickpeas with Herby Tahini

The sauce on this roasted cauliflower and chickpeas with herby tahini is pure magic. Try these veggies as a vegan side or main or as a flatbread topping.

The best time to eat roasted veggies is straight off the sheet pan.

That’s why I always make more than what I think I’m going to need.

Then I can take those piping hot nibbles from the pan that I love so much without worrying about my lacking self-control.

It’s always potatoes, both fingerling and sweet. The variety doesn’t matter.

Lately, I’ve realized that roasted potatoes are my comfort food. Chickpeas are a close second to potatoes.

After that, just give me any roasted vegetable that’s browned and maybe a bit crisp at the edges.

I won’t be picky.

Our summer/fall CSA is in the last couple weeks. Fortunately, the farm is doing a mini extension through the beginning of December.

This means more weeks of vegetables like beets and squash that are practically begging to be put into the oven as I unpack them from the box.

Besides root veggies, I have also been getting heads of cauliflower.

With my weekly haul, I ended up making roasted cauliflower and chickpeas with herby tahini.

Whipping up a sauce to go with roasted vegetables is not something I feel obligated to do every time.

I am purist totally happy with the olive oil, salt and pepper the veggies are tossed in before then end up in the oven.

But this herby tahini might have me putting in more effort from now on. It’s my new favorite condiment.

I could put this green flecked tahini on lots of things including spreading it on a naan flatbread with hummus.

How To Make Roasted Cauliflower and Chickpeas with Herby Tahini

To start, I cut a head of cauliflower into slices instead of florets. Having flat sides lets the cauliflower make more contact with the pan and brown better.

Then I toss the cauliflower and a can of chickpeas in olive oil and a mix of spices including cumin, smoked paprika, onion powder, garlic powder, salt and pepper.

It helps to arrange the cauliflower on the pan first and then fill in the gaps with the chickpeas.

While the cauliflower and chickpeas are in the oven, I pull out my food processor for the tahini sauce.

First I mince a garlic clove and then add tahini, scallions, lemon juice, a little water, cilantro and parsley and puree it until it’s smooth.

If you have an aversion to cilantro, you can use just parsley.

Water helps thin out the sauce, so it drizzles better.

Once the cauliflower is browned and the chickpeas are crispy, I spoon on the tahini and add more chopped fresh herbs.

You can serve roasted cauliflower and chickpeas with herby tahini as a vegan side or main.

Don’t hesitate to make a mess and toss the veggies into a bowl of leafy greens either.

Roasted Cauliflower and Chickpeas with Herby Tahini

★★★★★ 5 from 10 reviews

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 25-30 minutes
• Total Time: 30-35 minutes
• Yield: Serves 4
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Print Recipe

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Description

The sauce on this roasted cauliflower and chickpeas with herby tahini is pure magic. Try these veggies as a vegan side or main or as a flatbread topping.

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Ingredients

Scale 1x2x3x

• For cauliflower and chickpeas
• 1 head cauliflower, leaves removed, bottom stem trimmed
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1–15 ounce can chickpeas drained and rinsed
• For herby tahini
• 1 garlic clove
• 1/3 cup tahini
• 1 cup fresh parsley and cilantro leaves plus more chopped for serving
• 1 scallion, thinly sliced
• Juice of 1 lemon
• 1/4 teaspoon kosher salt
• 3–4 tablespoons water

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Instructions

1. Preheat the oven to 425 degrees F.
2. Cut the cauliflower lengthwise into 3/4-inch slices. In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
3. Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
4. For the herby tahini, mince the garlic clove in the bowl of a food processor. Add the tahini, parsley and cilantro, scallions, lemon juice, salt and water and process until combined and smooth.
5. Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.

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Notes

For flatbread, spread hummus and herby tahini on naan or pita and top with cauliflower, chickpeas and chopped parsley and cilantro.