Roasted Cauliflower and Chickpeas with Lemon Tahini Kale Drizzle
Roasting veggies is something I love to do. They are so versatile, quick and easy to prepare. And, roasting veggies maintains more nutrients! I enjoy them cold the next day, if there are any leftovers – often times there aren’t! The ‘drizzle’ makes this recipe extra special and so good! The drizzle can be used as a salad dressing (dilute it a bit with some additional water).
This recipe is a wonderful and delicious side dish or it can be a main dish served over rice or with naan bread for a vegetarian (vegan) lunch or dinner.
Prep Time: 10 minutes Bake Time: 25-30 Minutes Total: 40 Minutes Serves: 2 generous portions
Ingredients:
Seasoned Cauliflower and Chickpeas:
1/2 - 1 Head of cauliflower (depending on how large it is), cut into bite-sized florets
1 540ml/19 ounce can Chickpeas - drained and rinsed
4 Tablespoons olive oil – divided
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Turmeric (optional)
1/4 teaspoon Sea Salt
1/8 teaspoon Chili Flakes
1/8 teaspoon Chili Powder
1/8 teaspoon Cayenne Pepper
Lemon Tahini Kale Drizzle:
2 Garlic Cloves – coarsely chopped
1/2 cup Tahini
1 cup Fresh Kale – stems removed, chopped
1/2 medium sized Onion - diced
4 Tablespoons Lemon Juice
1 teaspoon Lemon Zest
1/4 cup water
Sea Salt and Pepper to taste
How It’s Made:
Preheat the oven to 425 degrees F.
Line a large cookie sheet with parchment paper.
Wash the cauliflower and remove any leaves. Cut the cauliflower in half and remove the core. Cut the cauliflower into bite sized florets.
In a bowl large enough to hold the cauliflower and chickpeas, mix 2 tablespoons of the olive oil with the spices. Add the cauliflower florets and chickpeas into the bowl and mix to ensure everything is covered in the spice mixture. I find doing this with my hands often works best.
Pour the seasoned cauliflower and chickpeas onto the parchment lined cookie sheet and make sure everything is in a single layer to cook evenly. Drizzle the remaining 2 tablespoons of olive oil over the veggies. Salt and pepper to taste.
Bake for a total of 25-30 minutes to roast the veggies, turning them after 15 minutes. Bake/roast until the edges of the cauliflower is nicely browned and the chickpeas are golden brown but not dried out.
While the cauliflower and chickpeas are in the oven, make the Lemon Tahini Kale Drizzle. Add the garlic, onion and kale to a food processor. Process for 15 seconds to start to make it smooth. Add the tahini, lemon juice, lemon zest and water and process until it is a smooth mixture. Taste and then season with salt and pepper to your liking.
When the cauliflower and chickpeas are roasted, plate them and then drizzle them with lemon tahini kale sauce. Serve over rice or quinoa, with naan or flatbread or in a romaine leaf.
Enjoy!
Variations:
Use another oil instead of the olive oil.
Use spinach in place of the kale.
Substitute peanut butter, Greek yogurt, chopped roasted peppers, pitted black olives, roasted beets, steamed sweet potato or avocado for the tahini, adjusting the amount of water depending on how wet or dry your substitutions are.
Add extra firm drained tofu cut into cubes or cashews to the spice mix with the cauliflower and chickpeas for protein.
Tip:
Make extra roasted veggies to include in a mixed greens or spinach salad the next day or eat cold as a snack.