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Overhead view of charred cauliflower and chickpeas glazed with tahini-yogurt sauce, topped with pomegranate seeds and parsley on a dark platter

Spiced Cauliflower Chickpea Bake with Tahini Drizzle

Cauliflower and chickpeas roast hard and hot with warm spices, then bake under a tahini-yogurt sauce until the edges char and the sauce sets.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Calories: 209
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 cauliflower large head (about 700 g); cut into 4 cm / 1.5-inch florets
  • 2 chickpeas (425 g / 15 oz) cans; drained, rinsed, and patted dry
  • 3 tbsp olive oil
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1/2 tsp red chili flakes
  • 2 garlic cloves minced
  • 3/4 tsp salt
  • 1/4 tsp black pepper
For the Tahini-Yogurt Sauce
  • 3 tbsp tahini stirred well before measuring
  • 1/2 cup plain yogurt / 120 g
  • 2 tbsp lemon juice
  • 1 garlic clove minced
  • 3 water to 4 tbsp; to loosen
  • 1/4 tsp salt
To Finish
  • 2 tbsp fresh parsley chopped
  • 2 tbsp pomegranate seeds
  • 2 tbsp toasted almonds chopped

Method
 

  1. Heat the oven to 425 F / 220 C. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment.
  2. In a large mixing bowl, toss the cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, coriander, cinnamon, chili flakes, minced garlic, salt, and pepper until evenly coated.
  3. Spread the mixture on the sheet pan in a single layer, giving pieces room to touch the pan directly. Use a second pan if it looks crowded.
  4. Roast for 25 to 28 minutes, stirring once halfway, until the cauliflower is deeply browned at the edges and tender when pierced with a fork.
  5. While the vegetables roast, whisk tahini, yogurt, lemon juice, minced garlic, and salt in a small bowl. Add water a tablespoon at a time until the sauce pours like heavy cream.
  6. Reduce the oven to 400 F / 200 C. Drizzle half the tahini sauce over the roasted vegetables and return the pan to the oven.
  7. Bake for 8 to 10 minutes, until the sauce is bubbling at the edges and set on top.
  8. Remove from the oven and let it rest for 3 to 5 minutes.
  9. Transfer to a platter or leave on the pan. Drizzle with the remaining sauce and scatter parsley, pomegranate seeds, and toasted almonds over the top. Serve warm.

Notes

  • Roast vegetables in a single layer, using two pans if your pan is smaller than 33 x 46 cm / 13 x 18 inch.
  • Pat chickpeas fully dry before tossing with oil for better crisping.
  • Add sauce only after vegetables have roasted through, not at the start.
  • Loosen tahini sauce with water gradually until pourable, not thick paste.