Roasted Cauliflower and Chickpeas  with Herby Tahini

Parsley Cilantro

Olive Oil



Cumin Smoked Paprika Onion Powder Garlic Powder Salt & Pepper





Preheat the oven to 425 degrees F. For the cauliflower, remove the leaves and trim the bottom stem. Then cut it into 3/4-inch-thick slices.

In a large bowl, stir the cumin, smoked paprika, onion powder, garlic powder, salt and pepper with the oil. Add the cauliflower and chickpeas. Use your hands to toss them in the spiced oil.

Arrange the cauliflower and chickpeas in a single layer on a sheet pan. The chickpeas will fit in the spaces between the cauliflower.

Roast the chickpeas and cauliflower until they are golden brown, about 25-30 minutes. Flip over the cauliflower and toss everything just over halfway through roasting.

To make the herby tahini sauce, puree the garlic, tahini, parsley and cilantro, scallions, lemon juice, salt and water in a food processor. 

Put the roasted cauliflower and chickpeas on a plate. Drizzle with herby tahini and sprinkle with chopped parsley and cilantro. 

You can also use them as a topping for store-bought naan or flatbread. Spread on hummus and then add the roasted cauliflower, crispy chickpeas and herby tahini.

Roasted Cauliflower and Chickpeas  with Herby Tahini