Spiced Cauliflower & Chickpea Bake with Herbed Tahini Drizzle
A vibrant and nourishing vegetarian dish featuring spice-roasted cauliflower and chickpeas, brought together with a fresh, creamy herbed tahini drizzle. A perfect balance of textures and earthy, zesty flavors.
1150 calories
$5 per serving
$35 min
2 servings
vegetarian, any cuisine
Ingredients
- 1 medium head cauliflower (approx. 600g), cut into florets
- 1 can (400g) chickpeas, rinsed and drained
- 30ml olive oil
- 5g smoked paprika
- 5g ground cumin
- 3g turmeric powder
- 50g tahini
- 60ml water
- 30ml fresh lemon juice
- 1 clove garlic, minced
- 20g fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- 2.In a large bowl, combine the cauliflower florets and chickpeas. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, turmeric, salt, and pepper. Toss well to ensure everything is evenly coated.
- 3.Spread the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet.
- 4.Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and nicely browned at the edges.
- 5.While the vegetables roast, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and chopped parsley. Gradually whisk in the water until you achieve a smooth, pourable consistency. Season with a pinch of salt.
- 6.Once roasted, transfer the cauliflower and chickpea mixture to a serving platter. Drizzle generously with the herbed tahini sauce and serve immediately.
Nutrition Information
65g
fat
105g
carbs
35g
fiber
38g
protein
Why this recipe
This recipe is packed with plant-based protein and fiber from chickpeas, promoting satiety and digestive health. Cauliflower provides essential vitamins and antioxidants, while tahini adds healthy fats and minerals for a balanced, nutritious meal.