If you’re after a vibrant, wholesome dish that’s bursting with flavor and texture, the Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe is going to be your new go-to. This recipe brings together crispy roasted cauliflower “steaks” and golden chickpeas, all smothered in a luxuriously creamy, herb-packed tahini sauce that adds brightness and depth. It’s simple enough for a weeknight meal but impressive enough to serve guests, and it’s loaded with wholesome ingredients that deliver both satisfaction and nourishment in every bite.
Ingredients You’ll Need
Getting started with this Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe means gathering a handful of straightforward ingredients. Each one plays a unique role, from adding smokiness and warmth to the cauliflower and chickpeas to bringing that fresh, zesty lift in the sauce.
- Cauliflower: The star vegetable offering a mild, nutty flavor and a wonderfully crisp texture when roasted.
- Olive oil: Helps everything roast to golden perfection while adding richness.
- Cumin: Adds a warm, earthy spice that complements the roasted veggies beautifully.
- Smoked paprika: Brings subtle smokiness and vibrant red color.
- Onion powder: A savory base note that rounds out the spice blend.
- Garlic powder: Delivers that signature punch without overpowering.
- Kosher salt and black pepper: Essential seasonings that enhance all the natural flavors.
- Chickpeas: Adds protein, a creamy texture inside, and gets crispy on the outside when roasted.
- Garlic clove: Freshly blended for a bright, aromatic kick in the sauce.
- Tahini: Sesame paste that lends creaminess and an irresistible nutty flavor.
- Fresh parsley and cilantro: Herbaceous greens that brighten the tahini sauce and the entire dish.
- Scallion: Adds a mild onion freshness and crunch.
- Lemon juice: Brings acidity and zesty brightness to balance the richness.
- Water: Used to thin the tahini sauce to a smooth, spoonable consistency.
How to Make Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
Step 1: Prepare the Cauliflower
To start this Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe, preheat your oven to 425°F (220°C). Cutting the cauliflower into ¾-inch “steaks” along with some smaller florets is key to achieving varied textures—thicker pieces offer a meaty bite, while smaller florets crisp up beautifully. This step sets the foundation for that coveted roasted crunch and tender center.
Step 2: Season the Vegetables
Next, mix olive oil with cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper in a large bowl. Toss the cauliflower slices and chickpeas in this aromatic blend until every piece is evenly coated. Using your hands here is the secret to ensuring full coverage, which means more flavor in every bite.
Step 3: Roast to Perfection
Arrange the cauliflower “steaks” on a baking sheet in a single layer, nestling chickpeas in the spaces between. Roast for 25 to 30 minutes, flipping about halfway through. This stage is when magic happens—the cauliflower edges get beautifully browned and caramelized, while chickpeas turn irresistibly crispy, delivering a fantastic contrast in texture that’s hard to resist.
Step 4: Blend the Herby Tahini Sauce
While your cauliflower and chickpeas roast, it’s time to whip up the sauce. Blend garlic, tahini, fresh parsley and cilantro, scallion, lemon juice, kosher salt, and water in a food processor until creamy and smooth. Adjust the water until the sauce is just thick enough to drizzle or spoon generously. This fresh, fragrant sauce ties the whole dish together with its luscious, tangy, herb-filled goodness.
Step 5: Assemble and Serve
When everything is hot and ready, drizzle the herby tahini sauce over your roasted cauliflower and chickpeas. Sprinkle with extra chopped parsley and cilantro for an additional pop of color and freshness. Serve immediately so you get to enjoy all the warmth, crispness, and vibrant flavors at their peak.
How to Serve Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
Garnishes
Fresh herbs like extra parsley and cilantro add a delightful fresh crunch and color contrast. A sprinkle of toasted sesame seeds can provide a lovely nutty crunch, while a few lemon wedges on the side invite an extra zesty squeeze right before eating.
Side Dishes
This Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe works perfectly alongside fluffy basmati rice or warm pita bread. For a heartier meal, pair it with a cooling cucumber-yogurt salad or a simple green salad dressed lightly with lemon and olive oil to keep the fresh vibes going.
Creative Ways to Present
Serve this dish over a bed of couscous or quinoa to soak up all those flavorful drips, or pile the cauliflower and chickpeas into warm wraps or bowls for an easy, portable lunch. You can also stack cauliflower steaks with dollops of tahini sauce between layers for a stunning plated presentation that will wow family and friends.
Make Ahead and Storage
Storing Leftovers
Simply transfer leftovers to an airtight container and keep in the fridge for up to 3 days. The cauliflower and chickpeas remain tasty and retain much of their texture if reheated gently.
Freezing
This dish isn’t ideal for freezing because the cauliflower can become mushy upon thawing. If needed, freeze the roasted chickpeas and cauliflower separately in a single layer to preserve their crispiness and reheat just before serving.
Reheating
Reheat gently in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through to help restore some of the crispy edges. Avoid microwaving if you want to keep that delightful texture intact.
FAQs
Can I use store-bought tahini for the sauce?
Absolutely! Store-bought tahini works wonderfully and saves time. Just look for a smooth, well-mixed tahini without too much separation for the best sauce texture.
Is this Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe vegan?
Yes, it’s completely vegan and packed with plant-based protein and healthy fats, making it a nutritious and satisfying option for everyone.
Can I add other vegetables to this recipe?
Definitely. Roasted carrots, sweet potatoes, or Brussels sprouts would all pair nicely and add extra color and variety to the dish.
How spicy is this recipe?
The spices provide a warm, savory flavor but are not hot or overpowering. You can adjust by adding a pinch of cayenne or chili flakes if you prefer some heat.
Can I prepare the tahini sauce in advance?
Yes, you can make the tahini sauce a day ahead and store it covered in the fridge. Give it a good stir before drizzling it over your roasted veggies for that fresh, creamy goodness.
Final Thoughts
This Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe is everything you want in a meal: hearty, flavorful, perfectly balanced, and wonderfully simple to put together. It’s a dish that comforts and excites your palate at once, and I’m certain once you try it, it will become one of your favorites too. So don’t hesitate—gather those ingredients and give it a try today. Your taste buds will thank you!
Print
Roasted Cauliflower and Chickpeas with Herby Tahini Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Description
This Roasted Cauliflower and Chickpeas with Herby Tahini Recipe offers a flavorful, healthy vegan dish featuring spiced cauliflower steaks and crispy chickpeas, perfectly complemented by a creamy, fresh herb tahini sauce. It’s a simple, nourishing meal ideal for lunch or dinner with a delightful blend of spices and fresh herbs.
Ingredients
Vegetables and Legumes
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 8 oz can chickpeas, drained and rinsed
- 1 garlic clove
- 1 cup fresh parsley and cilantro leaves, plus more chopped for serving
- 1 scallion, thinly sliced
Spices and Seasonings
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp kosher salt (plus ¼ tsp kosher salt for sauce)
- ¼ tsp black pepper
Oils and Sauces
- 2 tbsp olive oil
- ⅓ cup tahini
- Juice of 1 lemon
Liquids
- 3 ½ tbsp water (plus more as needed)
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 425°F (220°C). Cut the cauliflower lengthwise into 3/4-inch slices to create ‘steaks’ along with smaller florets to ensure even roasting.
- Season Cauliflower and Chickpeas: In a large bowl, whisk together olive oil, cumin, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Add the cauliflower slices and drained chickpeas, then toss well using your hands to coat evenly with the spice mixture.
- Roast Vegetables: Arrange cauliflower slices in a single layer on a baking sheet and place chickpeas in the gaps around them. Roast in the preheated oven for 25-30 minutes, flipping both halfway through, until the cauliflower edges are browned and chickpeas crisp up.
- Prepare Herby Tahini Sauce: While roasting, combine garlic, tahini, parsley and cilantro leaves, scallion, lemon juice, ¼ tsp kosher salt, and 3 ½ tbsp water in a food processor. Blend until creamy and smooth, adding more water if necessary to achieve a thick yet pourable consistency.
- Serve: Drizzle the herby tahini sauce over the warm roasted cauliflower and chickpeas, garnish with extra chopped parsley and cilantro, and serve immediately.
Notes
- For even cooking, try to slice the cauliflower steaks to a uniform 3/4-inch thickness.
- Adjust the water quantity in the tahini sauce to achieve desired consistency.
- Use fresh herbs for the best flavor in the tahini sauce.
- This dish is perfect served warm but can be enjoyed at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
