This stunning vegan dish brings together the earthy warmth of roasted cauliflower and chickpeas with the creamy tang of tahini and a burst of sweetness from pomegranate seeds. It’s one of those recipes that looks as good as it tastes—colorful, nourishing, and effortlessly elegant.

Whether you’re preparing a weeknight dinner or impressing guests at a gathering, this recipe provides the perfect balance of flavor, texture, and nutrition. Every bite offers a satisfying contrast: crisp cauliflower edges, smooth sauce, and juicy pops of fruit.

Let’s dive into how to create this wholesome, plant-based masterpiece in your own kitchen.

Ingredients

• 1 medium head cauliflower (approx. 600g), cut into florets
• 1 can (400g) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• Salt and freshly ground black pepper to taste
• 80g tahini
• 120ml water
• 1 lemon, juiced
• 1 clove garlic, minced
• 50g pomegranate seeds
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 200°C. On a large baking sheet, toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper until evenly coated.
2. Spread the mixture in a single layer and roast for 20–25 minutes, or until the cauliflower is tender and nicely browned at the edges.
3. While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, and minced garlic. Gradually add water while whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
4. Once the cauliflower and chickpeas are roasted, transfer them to a serving platter.
5. Drizzle generously with the spiced tahini sauce.
6. Garnish with fresh pomegranate seeds and chopped parsley before serving.

Tips & Substitutions

• Make it extra crispy: Pat the chickpeas dry before roasting to help them crisp up beautifully.
• Switch up the spices: Try adding a pinch of chili flakes or coriander for a different flavor profile.
• Tahini alternatives: Substitute with almond butter or yogurt if you prefer a lighter sauce.

Nutrition

Calories: 1250 kcal (entire dish)

• Fat: 77g
• Carbohydrates: 117g
• Fiber: 40g
• Protein: 49g