Roasted Cauliflower and Chickpeas with Herby Tahini

Name: Roasted Cauliflower and Chickpeas with Herby Tahini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 head cauliflower, leaves removed, bottom stem trimmed; 2 tablespoons olive oil; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 can chickpeas, drained and rinsed; 1 garlic clove; 1/3 cup tahini; 1 cup fresh flat leafed parsley and coriander leaves plus more chopped for serving; 1 scallion, thinly sliced; Juice of 1 lemon; 1/4 teaspoon salt; 3-4 tablespoons aquafaba (or water)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

This combination of roasted cauliflower and chickpeas is wonderfully golden brown and crispy at the edges. Best served with this nutty and lemony tahini sauce with a touch of garlic. Serve as a vegan main dish or side dish, or as a topping/filler for toast or pita.

Tags: Light Meals , Side Dishes , Vegan , Vegetables , Vegetarian

Ingredients

For cauliflower and chickpeas

1 head cauliflower, leaves removed, bottom stem trimmed

2 tablespoons olive oil

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon black pepper

1 can chickpeas, drained and rinsed

For herby tahini

1 garlic clove

1/3 cup tahini

1 cup fresh flat leafed parsley and coriander leaves plus more chopped for serving

1 scallion, thinly sliced

Juice of 1 lemon

1/4 teaspoon salt

3-4 tablespoons aquafaba (or water)

Method

Preheat the oven to 220°C/200 fan.

For the cauliflower and chickpeas

Cut the cauliflower lengthwise into 2cm slices.
Drain the chickpeas, reserving the aquafaba (you will need this for the sauce).
In a large bowl, whisk together the olive oil, cumin, smoked paprika, onion powder, garlic powder, salt and pepper. Toss the cauliflower and chickpeas into the mixture.
Arrange the cauliflower in a single layer on a sheet pan. Put the chickpeas in the spaces in between the cauliflower. Roast for 25-30 minutes, flipping after 15min of cooking, until the cauliflower is browned at the edges and the chickpeas are crispy.

For the herby tahini

Puree the garlic, tahini, parsley and coriander, scallions, lemon juice, salt and aquafaba in a food processor until combined and smooth. You want it to have a thick, but slowly pourable/spoonable consistency. Add a little more aquafaba as needed.
How much aquafaba you need to add to the sauce to thin it will depend on the thickness of your tahini. If you’re sauce is too runny, stir in 1 tablespoon tahini at a time to thicken it. If you are using water, you may need to use a lesser amount.

Drizzle the roasted cauliflower and chickpeas with herby tahini. Sprinkle with chopped parsley and coriander.