A hearty and flavorful vegan bake featuring spice-roasted cauliflower and chickpeas, finished with a creamy lemon-tahini and fresh herb drizzle. A perfect one-pan weeknight meal.
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Malzemeler
- 1 medium head of cauliflower (approx. 600g), cut into florets
- 1 can (400g) chickpeas, rinsed and drained
- 1 medium red onion, cut into wedges
- 2 cloves garlic, minced
- 30 ml olive oil
- 5g smoked paprika
- 5g ground cumin
- 3g ground turmeric
- Salt and freshly ground black pepper to taste
- 45 ml tahini
- 60 ml water
- 30 ml fresh lemon juice
- 15g fresh parsley, chopped
- 10g fresh mint, chopped
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Talimatlar
- 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, and red onion wedges.
- 3.Add the minced garlic, olive oil, smoked paprika, cumin, turmeric, salt, and pepper. Toss thoroughly until everything is evenly coated with the spices.
- 4.Spread the mixture in a single layer on the prepared baking sheet.
- 5.Roast for 25-30 minutes, tossing halfway through, until the cauliflower is tender and lightly caramelized at the edges.
- 6.While the vegetables roast, prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, and water until a smooth, creamy sauce forms. If it's too thick, add a bit more water.
- 7.Remove the roasted vegetables from the oven. Transfer to a serving platter, drizzle generously with the lemon-tahini sauce, and garnish with fresh chopped parsley and mint before serving.
Besin Bilgileri
Bu tarifi neden seçmelisin
This dish is a nutritional powerhouse, rich in plant-based protein and fiber from chickpeas to support digestion. Cauliflower provides vitamins and antioxidants, while the tahini dressing adds healthy fats and minerals for a balanced, delicious meal.
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