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Roasted Cauliflower with Chickpeas and Tahini Sauce

Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegan
Servings: 2
Calories: 650kcal
Author: Singing Vegan


  • 1 head cauliflower Broken into evenly-sized florets. About 6 cups.
  • 1.5 cups chickpeas cooked, or one 15 oz can, drained and rinsed
  • 3 tbsp extra virgin olive oil
  • 2 tbsp lemon juice fresh is best, but bottled will work
  • 1 tsp salt
  • 1 tsp ground oregano
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped

Tahini Sauce

  • 1/4 cup tahini
  • 1 clove garlic minced
  • 3 tbsp lemon juice fresh is best
  • 1/2 tsp salt
  • pinch cumin
  • 4 tbsp water more if needed


  • Preheat oven to 425 F.
  • Place the cauliflower and chickpeas in a large bowl. If you've just washed the cauliflower, pat it dry first to remove any excess moisture.
  • Whisk together the olive oil, lemon juice, salt, pepper, and oregano.
  • Pour the olive oil mixture over the cauliflower and chickpeas. Stir to thoroughtly coat the cauliflower.
  • Spread the mixture in a baking dish or sheet with sides so the cauliflower is only one layer deep. Use two pans if necessary.
  • Bake for 30-45 minutes, stirring every 15 minutes. You want the cauliflower to be tender but still have some resistance to a fork.
  • While the cauliflower roasts, blend or whisk together the tahini sauce ingredients. Use enough water to make the sauce pourable, but not too thin.
  • When the cauliflower is tender, plate the cauliflower and chickpeas in equal servings and pour the tahini sauce over the top. Sprinkle with fresh parsley.


Calories: 650kcal | Carbohydrates: 58g | Protein: 22g | Fat: 41g | Saturated Fat: 6g | Sodium: 1854mg | Potassium: 1429mg | Fiber: 17g | Sugar: 12g | Vitamin A: 395IU | Vitamin C: 162mg | Calcium: 181mg | Iron: 7mg