Za'atar Roasted Cauliflower with Tahini and Chickpeas
Cauliflower and chickpeas roasted with za'atar until crisp at the edges, drizzled with lemon tahini and served with pita.
- Cuisine
- Levantine · Jaffa
- Time
- 40 min total (15 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 head cauliflower, cut into florets
- 1 can chickpeas, drained
- 2 tbsp za'atar
- 3 tbsp olive oil
- 1/4 cup tahini
- 1 lemon
- 1/4 cup water
- 1 tsp salt
- 1/2 bunch parsley, chopped
- 4 pita breads
Method
- Heat the oven to 450°F. Toss the cauliflower and chickpeas with the oil, za'atar and most of the salt on a sheet pan.
- Roast for 25 minutes, turning once, until browned at the edges.
- Whisk the tahini with the lemon juice, water and a pinch of salt until smooth and pourable.
- Drizzle the tahini over the pan, scatter with parsley and serve with warm pita.
Diets and allergens
Fits: Vegetarian, Vegan, Dairy-free
Free from: Milk, Egg, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy
Contains: Gluten, Sesame, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 543 kcal
- Protein
- 18.9 g
- Carbohydrates
- 71.3 g
- Fat
- 22.4 g
- Fiber
- 13.8 g
- Sodium
- 1162 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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