Name: Harissa Roasted Cauliflower and Chickpeas with Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups fresh spinach; 1 head cauliflower, cut into florets; 1 (15-ounce) can chickpeas, drained and rinsed (optional); 1 red onion, peeled and sliced into ½-inch disks; 1–2 tablespoons olive oil; 1–2 tablespoons harissa paste; Salt and pepper to taste; Pickled vegetables, optional (for garnish); 3 tablespoons tahini; 4–5 tablespoons ice water; 2 tablespoons lemon juice; ⅛ teaspoon cumin; 2 teaspoons sea salt; ¼ teaspoon freshly ground black pepper

This Harissa Roasted Cauliflower and Chickpeas with Tahini Sauce is one of my favorite vibrant, plant-based dishes. The spicy harissa-roasted cauliflower and chickpeas are perfectly balanced by the creamy, tangy tahini sauce and fresh spinach. I love how every bite bursts with flavor and texture—it’s hearty enough to be a main dish yet light enough for a satisfying lunch.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and full of bold Mediterranean flavors. The roasted cauliflower and chickpeas get wonderfully crispy in the oven, while the tahini sauce brings everything together with a smooth, nutty finish. It’s perfect for meal prep, easy to customize, and a great way to enjoy a wholesome, satisfying meal without any fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Salad
2 C fresh spinach
A head of cauliflower cut into floret
1 red onion peeled and sliced into ½ inch disks
Pickled vegetables optional

Tahini Sauce
3 tablespoon tahini
4-5 tablespoons ice water
2 tablespoon lemon jucie
⅛ teaspoon cumin
2 teaspoon sea salt
¼ teaspoon fresh ground pepper

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I toss the cauliflower florets and chickpeas (if using) with olive oil and a generous spoonful of harissa paste, seasoning with a pinch of salt and pepper.
I arrange them in a single layer on the baking sheet along with the red onion slices.
I roast everything for about 25–30 minutes, stirring halfway through, until the cauliflower is golden and slightly crisp on the edges.
While the vegetables roast, I prepare the tahini sauce. In a bowl, I whisk together the tahini, lemon juice, cumin, salt, and pepper.
I slowly add the ice water, one tablespoon at a time, whisking until the sauce becomes smooth and creamy.
To assemble, I lay the spinach on a serving platter or bowl, top it with the roasted cauliflower, onion, and any chickpeas, then drizzle generously with tahini sauce.
I finish by adding pickled vegetables on top for extra tang and color before serving.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes to prepare and 30 minutes to cook, for a total of roughly 40 minutes.

Variations

Sometimes I add roasted sweet potatoes or carrots for extra sweetness, or toss in some quinoa to make it more filling. For a different flavor twist, I use smoked paprika instead of harissa. I also like topping it with toasted pine nuts or a sprinkle of pomegranate seeds for a touch of crunch and color.

Storage/Reheating

I store leftovers in separate containers—the roasted vegetables in one and the tahini sauce in another. The roasted vegetables keep well in the fridge for up to 4 days, while the tahini sauce lasts about a week. I reheat the vegetables in the oven at 350°F for 10–12 minutes until warmed through. The sauce can be thinned with a splash of water if it thickens in the fridge.

FAQs

Can I use store-bought harissa?

Yes, I often use store-bought harissa paste for convenience. It saves time and still gives the dish great flavor.

Can I make this without chickpeas?

Absolutely. I sometimes skip them or replace them with roasted lentils or tofu for extra protein.

What can I use instead of tahini?

If I don’t have tahini, I use almond butter or cashew butter for a similar creamy texture.

How spicy is this dish?

It depends on the harissa used. I adjust the amount based on how much heat I like—milder harissa keeps it flavorful without too much spice.

Can I serve this dish cold?

Yes, it tastes great warm or cold, making it perfect for meal prep or picnics.

What greens work instead of spinach?

I sometimes use arugula, kale, or mixed salad greens for a slightly different flavor and texture.

How can I make it more filling?

I like adding a grain such as quinoa, couscous, or farro to turn it into a complete meal.

Can I make the tahini sauce ahead of time?

Yes, I often make it a few days in advance and store it in the fridge—it keeps beautifully.

Do I need to peel the chickpeas?

No, but peeling them makes them even crispier when roasted. It’s optional depending on how much time I have.

Can I roast everything in an air fryer?

Yes, I roast the cauliflower and chickpeas in an air fryer at 375°F for about 15–18 minutes, shaking halfway through.

Conclusion

I love how this Harissa Roasted Cauliflower and Chickpeas with Tahini Sauce combines spice, creaminess, and freshness in one satisfying dish. It’s colorful, nourishing, and full of bold flavors that make healthy eating exciting. Whether I serve it as a main course or a side salad, it always feels both wholesome and indulgent.