Ingredients
1 medium cauliflower, cut into florets
1 can chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon salt
freshly ground black pepper, to taste
1/2 cup tahini
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 cup water
1 small cucumber, diced
1 medium tomato, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro (optional)
extra lemon wedges, for serving
Instructions
Preheat oven to 425°F (220°C)
In a large bowl, toss cauliflower florets and chickpeas with olive oil, ensuring they’re evenly coated.
Sprinkle with cumin, coriander, turmeric, paprika, salt, and pepper. Toss again to distribute spices evenly.
Spread the mixture in a single layer on a baking sheet.
Roast for 30-35 minutes, stirring halfway, until the cauliflower is tender and golden-brown.
Meanwhile, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add more water as needed to achieve a pourable consistency.
Divide the roasted cauliflower and chickpeas among 4 bowls.
Top each bowl with fresh diced cucumber, tomato, parsley, and cilantro.
Ladle some tahini sauce over the bowls and serve with additional lemon wedges on the side for extra zing.
Notes
Feel free to add a dollop of non-alcoholic yogurt for a tangy contrast if preferred.
Chickpeas can be substituted with white beans or omitted for a lighter alternative.
This recipe is naturally gluten-free and vegan, as long as all packaged items are verified as such.
Leftover tahini can be stored in the fridge for up to one week.
- Prep Time: 20
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Roasting
- Cuisine: Mediterranean/Middle Eastern
- Diet: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg