5Smoky Roasted Chickpeas and Cauliflower with Zesty Tahini
This simple sheet pan meal brings together earthy roasted cauliflower and smoky chickpeas with a bright, creamy lemon tahini dressing.
How to make it
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- 2
In a large bowl, toss the cauliflower florets and drained chickpeas with 1 tablespoon of olive oil, the smoked paprika, a good pinch of salt, and some freshly ground black pepper. Make sure everything is nicely coated.
- 3
Spread the seasoned cauliflower and chickpeas in a single layer on your prepared baking sheet. Roast for 20 to 25 minutes, or until the cauliflower is tender and slightly browned and the chickpeas are a little crispy.
- 4
While the veggies are roasting, prepare your dressing. In a small bowl, whisk together the tahini, the juice of half your lemon, and 2 tablespoons of water. If it is too thick, add a little more water, a teaspoon at a time, until you reach a creamy, pourable consistency. Season with a tiny pinch of salt if you like.
- 5
Once roasted, squeeze the juice from the remaining half lemon over the hot cauliflower and chickpeas. Drizzle generously with the tahini dressing and serve immediately. It is wonderful as a side or a light main!
