Crispy Cauliflower & Chickpeas with Tahini-Lemon Drizzle
Ingredients
- 1 head, about 1.5 poundscauliflower
- 1 can (15 ounces)canned chickpeas (or 1.5 cups cooked)
- 3 tablespoonolive oil
- 3 clovesgarlic
- ½ teaspoonground cumin
- ½ teaspoonpaprika
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 3 tablespoontahini
- 1lemon
- 2 tablespoonwater
- ¼ cupfresh cilantro
- ½red onion
Prep
- 01
Cut 1 head of cauliflower into bite-size florets.
- 02
Mince 3 cloves garlic.
- 03
Chop a small handful of cilantro and thinly slice 1/2 red onion.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the cauliflower florets in a single layer and cook undisturbed for 4-5 minutes until golden.
- 02
Stir the cauliflower and add minced garlic, cumin, paprika, salt, and pepper. Toss and cook for 2 more minutes.
- 03
Add the drained and rinsed chickpeas. Stir gently and cook for 3-4 minutes until the chickpeas are warm and the cauliflower is tender-crisp.
- 04
While the skillet cooks, whisk together tahini, juice from 1 lemon, and 2 tablespoons water in a small bowl until smooth and pourable. Season with a pinch of salt.
- 05
Transfer the cauliflower and chickpeas to a serving bowl or plates. Drizzle with tahini-lemon sauce and top with chopped cilantro and red onion.
Spice Tips
For warmth, add 1/4 teaspoon cayenne or red pepper flakes to the skillet with the spices. For a brighter finish, squeeze extra lemon juice at the table or add a splash of harissa to the tahini sauce.
Leftovers keep in the fridge for 2 days; store the tahini sauce separately if you want to reheat the cauliflower.