Roasted Cauliflower and Chickpeas with Herby Tahini Recipe
This Roasted Cauliflower and Chickpeas with Herby Tahini recipe features tender cauliflower and crispy chickpeas roasted to perfection with aromatic spices, served with a creamy, flavorful tahini sauce blended with fresh herbs and scallions. It’s a wholesome and vibrant dish that’s perfect as a main or side, offering a wonderful balance of textures and a burst of savory, smoky flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Vegetables & Legumes
- 1 head cauliflower, leaves removed and bottom stem trimmed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 garlic clove
- 1 cup fresh parsley and cilantro leaves, plus more chopped for serving
- 1 scallion, thinly sliced
Spices & Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt (plus 1/4 teaspoon for tahini sauce)
- 1/4 teaspoon black pepper
Oils & Sauces
- 2 tablespoons olive oil
- 1/3 cup tahini
Other
- Juice of 1 lemon
- 3–4 tablespoons water
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting.
- Slice Cauliflower: Cut the cauliflower lengthwise into 3/4-inch thick slices to ensure even roasting.
- Season Vegetables and Chickpeas: In a large bowl, whisk together olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Toss the cauliflower slices and chickpeas in this spice mixture, ensuring they are fully coated. You may use your hands for better coverage.
- Roast Cauliflower and Chickpeas: Arrange the cauliflower slices in a single layer on a sheet pan. Fill the spaces in between with chickpeas. Roast in the preheated oven for 25 to 30 minutes, flipping them just over halfway through, until the cauliflower edges are nicely browned and the chickpeas become crispy.
- Make Herby Tahini Sauce: In a food processor, combine the garlic clove, tahini, fresh parsley and cilantro leaves, scallions, lemon juice, salt, and 3 tablespoons of water. Puree until smooth and creamy. Adjust the consistency with more water if needed to achieve a thick but pourable sauce.
- Serve: Drizzle the roasted cauliflower and chickpeas with the herby tahini sauce. Garnish with additional chopped parsley and cilantro before serving.
Notes
- You can customize the herb blend in the tahini sauce with your favorites such as mint or basil.
- If you prefer spicier dishes, add a pinch of cayenne or chili flakes to the spice mixture.
- For a nuttier flavor, lightly toast the cumin and smoked paprika before mixing.
- This dish is great served warm or at room temperature, making it perfect for meal prep.
- The tahini sauce can be stored separately in the refrigerator for up to 3 days.
