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Gerösteter Blumenkohl und Kichererbsen mit Tahini Dressing Rezept
Elle

Roasted Cauliflower and Chickpeas with Tahini Dressing

3.50 from 2 votes
Spiced roasted cauliflower and chickpeas in a lemon-tahini and fresh herb dressing makes for a delicious side dish that is full of flavour and plant-based goodness.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Side Dish
Cuisine: Mediterranean
Calories: 363

Ingredients
  

For the roasted cauliflower:
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon nigella seeds (black cumin seeds)
  • 1 teaspoon sesame seeds
  • 1 tablespoon maple syrup
  • 1 small cauliflower (1kg), trimmed and cut into florets
  • Sea salt and freshly ground pepper, to taste
For the roasted chickpeas:
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
To garnish:
  • 2 tablespoon chopped fresh cilantro
  • 2 tablespoon chopped fresh mint
  • 2 tablespoon lightly toasted pine nuts
For the tahini dressing:
  • 4 tablespoons tahini, stirred
  • 2,5 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • cold water, to thin (about 4 tablespoons)
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint

Instructions
 

  1. Preheat oven to 430°F / 220°C and line two baking sheets with parchment paper.
  2. In a large bowl, combine the oil, cumin, seeds and maple syrup; season with salt and pepper. Add cauliflower and toss until evenly coated. Transfer to the prepared baking sheet. Spread out in an even layer, careful not crowd.
  3. Transfer the preheated oven and and roast on the middle rack for 10 minutes.
  4. Meanwhile, in a small bowl, toss the chickpeas in the oil, cayenne and smoked paprika.
  5. After the cauliflower has roasted for 10 minutes, move the tray to the top third position in the oven, and place the tray with the chickpeas on the bottom third rack. Bake another 10-12 minutes, then switch places while also rotating the trays (front to back). Bake another 10-12 minutes, or until vegetables are tender.
  6. Meanwhile, make tahini dressing: Combine dressing ingredients in a small bowl; season to taste.
  7. Serve the roasted cauliflower and chickpeas topped with herbs, pine nuts and a drizzle of the tahini dressing (plus extra on the side). Enjoy!

Nutrition

Calories: 363kcal

Notes

  • For a little extra color and freshness feel free to garnish with pomegranate seeds.
  • Leftovers also taste great cold!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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