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.
Servings: 4
Ingredients
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
Instructions
- Preheat the oven to 425 degrees F.
- 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. (You can use your hands to do this.)
- 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 just over halfway through cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.
- For the herby tahini, puree the garlic, tahini, parsley and cilantro, scallions, lemon juice, salt and water in a food processor until combined and smooth. You want it to have a thick, but slowly pourable/spoonable consistency. Add a little more water as needed.
- Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and cilantro.
Notes
If you don't like cilantro, you can use all parsley.
How much water you need to add to the sauce to thin it will depend on the thickness of your tahini. If you're sauce is too runny, stir in 1 tablespoon tahini at a time to thicken it.
Store leftovers in an airtight container in the fridge up to 3 days. Keep the sauce in a separate container. You can warm the cauliflower and chickpeas in a 350-degree F oven. The chickpeas will not be as crisp as when you first roasted them. Let the sauce sit out at room temperature for 15 minutes before using it, so it's not as cold.
Leftovers can be stirred into cooked pasta, quinoa, farro or barley.
You can also enjoy leftovers cold with kale, spinach or chopped romaine. If you want, you can thin out the sauce a little more and use it as salad dressing.
Nutrition
Calories: 312kcal | Carbohydrates: 27g | Protein: 11g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 1066mg | Potassium: 634mg | Fiber: 9g | Sugar: 3g | Vitamin A: 192IU | Vitamin C: 64mg | Calcium: 105mg | Iron: 3mg