Roasted Cauliflower and Chickpeas with Herby Tahini
Course: DinnerCuisine: VegetarianDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
50
minutesThis is so good and a perfect dish with great flavor. Serve this with polenta or rice. This also makes a great side dish. This is filling and has great texture.
Cauliflower and Chickpeas
1 head cauliflower, leaves removed and 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 fresh pepper
1 (15oz) can chickpeas
- Herby Tahini
1 garlic clove
1/3 cup tahini
1 cup fresh parsley and cilantro
1 scallion, chopped
Juice of 1 lemon
1/4 teaspoon kosher salt
3-4 Tablespoons water
Directions
- Preheat oven to 425. Cut the cauliflower into small florets. Prepares and rimmed pan with parchment paper.
- In a bowl, whisk together oil, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper. Add the cauliflower and chickpeas and combine, best to use your hands.
- Arrange the cauliflower and chickpeas on the prepared pan. Roast for 25-30 minutes, flipping or tossing halfway through cooking. Cook until the cauliflower is browning on edges and chickpeas are crispy. Serve as a main or as a side dish with the sauce.
- For the sauce: In a food processor, puree the garlic, tahini, parsley, cilantro, scallions, lemon juice, salt, and water until combined and smooth. You want it to have a thick, but spoonable consistency. If too thick, add more water. Once made drizzle over dish.
