Spiced Roasted Cauliflower with Tahini & Pomegranate
A vibrant and flavorful vegan dish featuring perfectly roasted cauliflower and chickpeas, drizzled with a creamy spiced tahini sauce and jeweled with fresh pomegranate seeds. A nutritious feast for the eyes and the palate.

*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1250 calories
$3 per serving
$35 min
2 servings
vegan, any cuisine
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.
Nutrition Information
77g
fat
117g
carbs
40g
fiber
49g
protein
Why this recipe
This recipe is a powerhouse of plant-based nutrition. Cauliflower provides fiber and vitamins, while chickpeas offer excellent protein and complex carbs for sustained energy. The tahini sauce adds healthy fats and minerals, creating a well-balanced and satisfying meal.