Spiced Cauliflower & Chickpea Bake with Tahini-Herb Drizzle
A hearty and flavorful vegan bake featuring roasted cauliflower and chickpeas seasoned with warm spices, finished with a fresh and creamy tahini-herb sauce. Perfect as a main course or a substantial side dish.
1600 calories
$3 per serving
$40 min
4 servings
vegan, any cuisine
Ingredients
- 1 large head cauliflower (approx. 800g), cut into florets
- 1 can (400g) chickpeas, rinsed and drained
- 1 large red onion, cut into wedges
- 3 cloves garlic, minced
- 45 ml olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and freshly ground black pepper to taste
- 100g tahini
- 60 ml fresh lemon juice
- 60-80 ml water
- 1 small bunch fresh parsley (approx. 15g), finely chopped
Instructions
- 1.Preheat your oven to 200°C.
- 2.In a large bowl, toss the cauliflower florets, red onion wedges, and drained chickpeas with olive oil, minced garlic, cumin, coriander, smoked paprika, turmeric, salt, and pepper until evenly coated.
- 3.Spread the mixture in a single layer on a large baking sheet and roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and lightly browned.
- 4.While the vegetables roast, prepare the tahini drizzle. In a small bowl, whisk together the tahini and lemon juice. It will thicken initially.
- 5.Gradually whisk in water, one tablespoon at a time, until you reach a smooth, pourable consistency.
- 6.Stir in the chopped fresh parsley and season with a pinch of salt if needed.
- 7.Once roasted, transfer the cauliflower and chickpeas to a serving platter. Drizzle generously with the tahini-herb sauce and serve warm.
Nutrition Information
96g
fat
136g
carbs
44g
fiber
56g
protein
Why this recipe
This recipe is a powerhouse of plant-based nutrition, providing high-quality protein and fiber from chickpeas for satiety and digestive health, while cauliflower offers essential vitamins and minerals. The tahini sauce adds healthy fats and a creamy finish.