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Roasted Cauliflower & Chickpeas with Tahini and Za’atar

September 27, 2021

With cauliflower, chickpeas and drizzles with a tahini and za’atar sauce, this Roasted Cauliflower & Chickpeas with Tahini and Za’atar makes a healthy side dish recipe inspired by the Mediterranean!

This recipe combines two of my favorite ingredients: cauliflower and tahini. The other day I was craving my Roasted Veggies with Tahini Sauce but I was too lazy to go to the grocery store so I used what I had on hand and the end result was this amazing creation! 

I combined roasted cauliflower with roasted chickpeas and topped it with a tahini sauce and za’atar. This might just be my new go-to side dish!

Here’s What You Need

  • Cauliflower – the base of this entire dish!
  • Chickpeas – I like using canned chickpeas just for ease but you can definitely cook your own as well!
  • Olive oil – you’ll be roasting the chickpeas and cauliflower in olive oil. Another mild oil like avocado oil also works. 
  • Tahini – the star of the sauce! It has a mild, nutty flavor. 
  • Garlic- use fresh garlic for optimal flavor
  • Lemon juice – I recommend using freshly squeezed lemon juice for the best flavor.  
  • Za’atar – a spice mixture that pairs perfectly with this dish!
  • Sea salt – to season each component and bring all of the flavors together. 

What is Tahini?

Tahini is made out of ground sesame seeds. It’s vegan and gluten-free and has a delicious mild, nutty flavor. You can find tahini near the other nut and seed butters in the grocery store. It’s such a versatile ingredient! I love it as a sauce but it’s also delicious in this tahini smoothie, tahini brownies and tahini energy balls

How to Make Roasted Cauliflower with Tahini Sauce

STEP 1: Line two baking sheets with parchment paper or a silicone mat. Spread out cauliflower onto one sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt + pepper.

STEP 2: Spread out chickpeas onto other baking sheet and pat dry with a clean dish towel or paper towel. Option to remove outer skins for crispier chickpeas. Drizzle chickpeas with 1 tsp olive oil and sprinkle with salt + pepper. Place chickpeas top rack + cauliflower on bottom rack. Bake chickpeas for 20 mins and cauliflower for 30 mins or until crispy + browned. You may want to move the cauliflower to the top rack once you remove the chickpeas.

STEP 3: Meanwhile, combine tahini, garlic clove lemon juice and water. Stir to form a paste. If too thick add a bit more water.

STEP 4: Remove cauliflower and chickpeas from oven and combine in a large serving bowl. Drizzle with tahini sauce and sprinkle with za’atar, and additional salt and pepper, if desired. Serve warm.

What to Serve with Roasted Cauliflower and Chickpeas

This roasted cauliflower and chickpeas dish is a delicious side that pairs well with a variety of meals! Here are some ideas:

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Roasted Cauliflower & Chickpeas with Tahini & Za’atar

With cauliflower, chickpeas and drizzles with a tahini and za’atar sauce, this Roasted Cauliflower & Chickpeas with Tahini and Za’atar makes a healthy side dish recipe inspired by the Mediterranean!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Side
  • Method: Roast
  • Cuisine: Middle Eastern
  • Diet: Vegan

Ingredients

Scale
  • 1 large head of cauliflower, chopped into florets
  • 1 can cooked chickpeas (15 oz), rinsed + drained
  • 1 tbsp + 1 tsp olive oil
  • salt + pepper, to taste

For the Tahini Sauce:

  • 2 tbsp tahini
  • 1 garlic clove, minced
  • juice, 1/2 lemon
  • 2 tbsp water (or more if it needs more thinning)
  • 1 tbsp za’atar
  • salt + pepper, to taste

Instructions

  1. Preheat oven to 450 degrees F.
  2. Line two baking sheets with parchment paper or a silicone mat.
  3. Spread out cauliflower onto one sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt + pepper.
  4. Spread out chickpeas onto other baking sheet and pat dry with a clean dish towel or paper towel. Option to remove outer skins for crispier chickpeas.
  5. Drizzle chickpeas with 1 tsp olive oil and sprinkle with salt + pepper.
  6. Place chickpeas top rack + cauliflower on bottom rack. Bake chickpeas for 20 mins and cauliflower for 30 mins or until crispy + browned. You may want to move the cauliflower to the top rack once you remove the chickpeas.
  7. Meanwhile, combine tahini, garlic clove lemon juice and water. Stir to form a paste. If too thick add a bit more water.
  8. Remove cauliflower and chickpeas from oven and combine in a large serving bowl. Drizzle with tahini sauce and sprinkle with za’atar, and additional salt and pepper, if desired.
  9. Serve warm.

Keywords: cauliflower with tahini, roasted chickpeas with tahini and za'atar, cauliflower with za'atar, roasted cauliflower and chickpeas

Like this post? Here are more cauliflower recipes to try:

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  • Reply
    Stella @ Stellicious Life
    March 7, 2016 at 10:13 am

    I finally got around to make this (after all your high praise that this was one of your favourite dishes, I had to try), and I agree: roasted, slightly crunchy cauliflower is incredibly delicious! Love me some tahini sauce, yum! I’m sure I’ll make this quite often. 🙂

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