Spiced Cauliflower & Chickpea Bake with Lemon-Tahini Drizzle
A hearty and flavorful vegan bake featuring tender, spice-roasted cauliflower and chickpeas, finished with a creamy lemon-tahini drizzle and fresh parsley. A perfect, well-balanced weeknight meal.
1095 calories
$3 per serving
$35 min
2 servings
vegan, any cuisine
Ingredients
- 1 medium head of cauliflower (approx. 600g), cut into florets
- 1 can (400g) chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 60g tahini
- 60ml fresh lemon juice
- 60ml water, to thin
- 1 handful fresh parsley, chopped
Instructions
- 1.Preheat your oven to 200°C. Line a large baking sheet with parchment paper.
- 2.In a large bowl, combine the cauliflower florets, drained chickpeas, olive oil, minced garlic, cumin, coriander, smoked paprika, salt, and pepper. Toss well until everything is evenly coated.
- 3.Spread the mixture in a single layer on the prepared baking sheet.
- 4.Roast for 25-30 minutes, flipping halfway through, until the cauliflower is tender and golden-brown at the edges.
- 5.While the vegetables roast, prepare the drizzle. In a small bowl, whisk together the tahini and lemon juice. The mixture will thicken.
- 6.Gradually add the water while whisking continuously until you reach a smooth, pourable sauce. Season with a pinch of salt.
- 7.Arrange the roasted cauliflower and chickpeas on a platter, drizzle generously with the lemon-tahini sauce, and garnish with fresh chopped parsley before serving.
Nutrition Information
60g
fat
97g
carbs
30g
fiber
40g
protein
Why this recipe
This recipe is packed with plant-based protein and fiber from chickpeas, supporting digestion and satiety. Cauliflower provides essential vitamins and antioxidants, while tahini adds healthy fats and minerals for a truly nutritious and balanced meal.