Ingredients
Vegetables and Legumes
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 1-15 ounce can chickpeas, drained and rinsed
- 1 cup fresh parsley and cilantro leaves (plus more chopped for serving)
- 1 scallion, thinly sliced
- 1 garlic clove
Spices and Seasonings
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt (for roasting)
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt (for tahini sauce)
Oils and Liquids
- 2 tablespoons olive oil
- 1/3 cup tahini
- Juice of 1 lemon
- 3-4 tablespoons water (adjust as needed for tahini sauce consistency)
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the vegetables so they become perfectly tender and caramelized.
- Prepare Cauliflower: Slice the cauliflower lengthwise into 3/4-inch thick slices to ensure even roasting and maintain texture.
- Season Vegetables: In a large bowl, whisk together olive oil, cumin, smoked paprika, onion powder, garlic powder, 1 teaspoon kosher salt, and black pepper. Toss the cauliflower slices and chickpeas well in this mixture, using your hands if desired, to coat evenly with the spices and oil.
- Arrange and Roast: Spread the cauliflower slices out in a single layer on a baking sheet, placing chickpeas in the spaces between. Roast in the oven for 25-30 minutes, flipping the cauliflower and stirring the chickpeas just over halfway through, until cauliflower edges are browned and chickpeas are crispy.
- Make Herby Tahini Sauce: Meanwhile, in a food processor, combine garlic, tahini, fresh parsley and cilantro leaves, scallions, lemon juice, 1/4 teaspoon kosher salt, and 3-4 tablespoons water. Puree until smooth and creamy but still a thick, pourable consistency. Add more water gradually if needed.
- Serve: Drizzle the roasted cauliflower and chickpeas with the herby tahini sauce. Garnish with extra chopped parsley and cilantro to add a fresh burst of flavor and color.
Notes
- For extra crispiness, make sure the cauliflower slices are evenly spaced and not overcrowded on the baking sheet.
- You can substitute fresh lemon juice with bottled lemon juice in a pinch, although fresh is preferred for brightness.
- The tahini sauce can be made ahead and stored in the refrigerator for up to 2 days; stir before serving.
- Adjust the water in the tahini sauce to your desired consistency; thinner for drizzling, thicker for dolloping.
- Leftover roasted cauliflower and chickpeas are great cold in salads or reheated gently in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian Main or Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
