Spiced Cauliflower & Chickpea Bake with Tahini-Herb Drizzle
A hearty and flavorful vegan bake featuring spice-roasted cauliflower and chickpeas, all brought together with a fresh and creamy tahini-herb drizzle. A perfect one-pan weeknight dinner that's both satisfying and nutritious.
1550 calories
$2 per serving
$45 min
4 servings
vegan, any cuisine
Ingredients
- 1 large head of cauliflower (approx. 800g), cut into florets
- 1 can (400g) chickpeas, drained and rinsed
- 1 large red onion, cut into wedges
- 3 cloves garlic, minced
- 45ml olive oil
- 5g (1 tsp) ground cumin
- 5g (1 tsp) smoked paprika
- 5g (1 tsp) ground turmeric
- Pinch of salt and black pepper
- 60g tahini
- 30ml fresh lemon juice
- 60-80ml water
- 20g fresh parsley, chopped
- 10g fresh mint, chopped
Instructions
- 1.Preheat your oven to 200°C (400°F). On a large baking sheet, combine the cauliflower florets, chickpeas, and red onion wedges.
- 2.In a small bowl, whisk together the olive oil, minced garlic, cumin, smoked paprika, turmeric, salt, and pepper. Pour this mixture over the vegetables and toss well to ensure everything is evenly coated.
- 3.Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, or until the cauliflower is tender and lightly browned at the edges, tossing halfway through.
- 4.While the vegetables are roasting, prepare the drizzle. In a bowl, whisk the tahini and lemon juice together. It will thicken initially. Gradually whisk in the water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.
- 5.Remove the bake from the oven. Drizzle with the tahini sauce and garnish generously with fresh parsley and mint before serving.
Nutrition Information
76g
fat
148g
carbs
52g
fiber
56g
protein
Why this recipe
This recipe is a powerhouse of plant-based nutrition, rich in fiber from chickpeas and cauliflower to support digestion. It provides quality protein, essential vitamins, and healthy fats from tahini and olive oil for a balanced and satisfying meal.