Created on: Sun Sep 07 2025 18:57:38 GMT+0000 (Coordinated Universal Time)
Ingredients:
1 head cauliflower
0.5 red onion
2 Tbsp olive oil
some salt
some pepper
0.3333333333333333 cup tahini
0.3333333333333333 cup water
0.25 cup lemon juice
2 cloves garlic
0.5 tsp cumin
0.25 tsp cayenne
0.25 tsp salt
1 15oz can chickpeas
1 Tbsp olive oil
0.5 tsp smoked paprika
0.25 tsp garlic powder
0.125 tsp cayenne
some salt
some pepper
0.5 bunch parsley
Instructions:
Preheat the oven to 400 degrees F.
Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss the cauliflower and onions until coated in oil, salt, and pepper.
Roast the cauliflower and onions in the preheated oven for 20 minutes, then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.
While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and salt to a blender. Blend until smooth, then refrigerate until ready to serve.
Drain and rinse the chickpeas. Add them to a skillet along with the olive oil, smoked paprika, garlic powder, cayenne, and a pinch of salt and pepper to taste. Cook until the chickpeas are heated through and coated in spices.
Chop the parsley and set aside for garnish.
To serve, combine the roasted cauliflower and onions with the spiced chickpeas, drizzle with the lemon tahini dressing, and garnish with chopped parsley. Enjoy!