Roasted Cauliflower & Chickpea Bowl
Everything roasts on one sheet pan until the cauliflower edges char and the chickpeas turn crackly, then it all gets piled over grains with a lemony tahini sauce spooned over the top.
- Course
- Easy Dinners
- Time
- 40 min
- Servings
- 4
Cooking Notes
- Dry the cauliflower and chickpeas thoroughly before roasting. Surface moisture is the difference between crisp browned edges and vegetables that soften in their own steam.
- Use a large pan and keep the pieces in a single layer, turning them only after the undersides have browned. Constant stirring slows down the caramelization you want.
- Add dressing, herbs, or other fresh components after roasting rather than before. That keeps the chickpeas and cauliflower crisp and creates a better contrast in the finished bowl.
Recipe Card
Roasted Cauliflower & Chickpea Bowl
By Gabriella
- Category
- Easy Dinners
- Total Time
- 40 min
- Difficulty
- Easy
Ingredients
- 1 large head cauliflower, cut into florets
- 1 can chickpeas, drained and patted dry
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/3 cup tahini
- Juice of 1 lemon
- 1 clove garlic, grated
- 3 cups cooked rice or quinoa
- Fresh parsley, roughly chopped
- Kosher salt and black pepper
Instructions
- 1
Heat the oven to 425F and toss the cauliflower and dried chickpeas with the oil, cumin, paprika, salt, and pepper.
- 2
Spread everything in a single layer on a large sheet pan — crowding is what keeps it from browning properly.
- 3
Roast for twenty-five to thirty minutes, shaking the pan once, until the cauliflower is deeply browned at the edges.
- 4
Whisk the tahini with the lemon juice, garlic, a pinch of salt, and cold water a spoonful at a time until it pours easily.
- 5
Build the bowls over warm grains, pile the roasted vegetables on top, and finish with the tahini sauce and parsley.
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