Crispy Cauliflower & Chickpeas with Lemon-Tahini Drizzle
Ingredients
- 1 small headcauliflower
- 1 can (15 oz)canned chickpeas (or cooked)
- 3 tablespoonolive oil
- 3 clovegarlic
- 3 tablespoontahini
- 1lemon
- 2 tablespoonwater
- ·salt
- ·black pepper
- ½ teaspooncumin
- ¼ teaspoonsmoked paprika
- ¼ cupfresh cilantro
- ¼red onion
Prep
- 01
Cut cauliflower into bite-sized florets.
- 02
Mince 3 cloves garlic.
- 03
Juice 1 lemon and chop 1/4 cup fresh cilantro. Dice 1/4 red onion.
Method
- 01
Preheat oven to 425°F. Drain and rinse the chickpeas.
- 02
Toss cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, salt, and pepper. Spread on a baking sheet.
- 03
On another baking sheet, toss chickpeas with 1 tablespoon olive oil, salt, and pepper.
- 04
Roast both sheets for 20–25 minutes, stirring halfway through, until cauliflower is golden and chickpeas are crispy.
- 05
While roasting, whisk tahini with 2 tablespoons water, juice from 1 lemon, minced garlic, salt, and pepper until pourable.
- 06
Transfer cauliflower and chickpeas to a serving platter. Drizzle with tahini sauce and scatter with chopped cilantro and diced red onion. Serve warm or at room temperature.
Spice Tips
For warmth, add a pinch of cayenne pepper to the tahini sauce. For earthiness, increase cumin to 1 teaspoon. A dash of harissa or hot sauce drizzled over the top adds complexity and a kick.
Make the tahini sauce ahead and refrigerate; thin with a splash of water before serving. The recipe keeps well cold for lunch the next day.