Description
Roasted Cauliflower & Chickpeas with Za’atar Tahini Sauce
*A crispy, creamy plant-powered dish ready in 40 minutes!*
Ingredients
For the Roast:
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1 large cauliflower, cut into florets (~6 cups)
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1 can (15 oz) chickpeas, rinsed, drained, pat-dried
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3 tbsp olive oil
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½ tsp salt, ¼ tsp black pepper
For the Sauce:
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¼ cup tahini (well-stirred)
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2 tbsp lemon juice (fresh)
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2 tbsp water (adjust for thickness)
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1 garlic clove, minced
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1 tbsp za’atar (+ extra for garnish)
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¼ tsp salt
Optional Garnish:
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Fresh parsley, lemon zest, chili flakes
Instructions
1. Roast the Veggies
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Preheat oven to 425°F (220°C).
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Toss cauliflower and dried chickpeas with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet.
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Roast 25-30 mins, flipping halfway, until golden and crispy.
2. Make the Sauce
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Whisk tahini, lemon juice, water, garlic, za’atar, and salt until smooth. Add more water (1 tsp at a time) if too thick.
3. Serve
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Drizzle sauce over roasted veggies. Garnish with extra za’atar, parsley, and lemon zest.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 320 cal Per Serving
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g