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Roasted Cauliflower Tahini Sauce: Crispy & Creamy

Roasted Cauliflower and Chickpeas with Creamy Tahini Sauce

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 head Cauliflower cut into bite-sized florets
  • 15 oz Chickpeas canned, drained, rinsed, and dried
  • 3 tbsp Olive oil divided
  • 1 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 1 tsp Salt and black pepper to taste
  • 1/3 cup Tahini well stirred
  • 2 tbsp Lemon juice freshly squeezed
  • 1 clove Garlic minced
  • 3 tbsp Warm water add more if needed to thin
  • 1/4 cup Fresh parsley chopped

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  • Thoroughly dry the rinsed chickpeas with a clean kitchen towel. In a large bowl, toss the cauliflower florets and chickpeas with the olive oil, smoked paprika, cumin, salt, and black pepper.
  • Spread the seasoned cauliflower and chickpeas in a single, even layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until the cauliflower is deeply golden and tender, and the chickpeas are crispy.
  • While the vegetables roast, prepare the dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt. The mixture may seize initially; gradually whisk in warm water, one tablespoon at a time, until the sauce becomes smooth and drizzle-friendly.
  • Transfer the hot roasted cauliflower and chickpeas to a serving platter. Drizzle generously with the creamy tahini sauce and garnish with freshly chopped parsley.