Ingredients
Scale
- 1 large head cauliflower
- 1 (15 oz) can chickpeas
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. curry powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 cups cooked white basmati rice (or grain of choice)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp. fresh lemon juice
- 1/2 tsp. minced fresh garlic
- 1/4 tsp. ground cumin
- 1/4 tsp. each kosher salt and black pepper
- Optional toppings: thinly sliced English or Persian cucumber and halved cherry tomatoes
Instructions
- Preheat your oven to 425°F.
- In a mixing bowl, combine curry powder, paprika, ground cumin, kosher salt, and black pepper.
- Spread the cauliflower florets on one baking sheet and chickpeas on another (or use one large sheet if space allows). Toss cauliflower with 2 Tbsp. olive oil, then sprinkle half of the spice mixture over it. Toss chickpeas with remaining 1 Tbsp. oil and sprinkle 1 Tbsp. of spice mixture over them.
- Roast both sheets in the oven for 30 minutes, shaking the pan of chickpeas halfway through.
- Meanwhile, in your blender or mini food processor, combine cilantro, parsley, tahini, lemon juice, garlic, ground cumin, kosher salt, and black pepper. With motor running, gradually stream in 1/3 cup warm water until smooth for the Green Tahini Sauce.
- In four serving bowls, place 1/2 cup cooked rice as a base. Top evenly with roasted cauliflower and chickpeas. Add cucumber slices or cherry tomatoes if desired. Drizzle generous amounts of Green Tahini Sauce over everything for extra flavor!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg