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Roasted-Cauliflower-and-Chickpeas-with-Buffalo-Tahini-Recipe

Roasted Cauliflower and Chickpeas with Buffalo Tahini

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This Roasted Cauliflower and Chickpeas with Buffalo Tahini offers a delightful combination of flavors with tender veggies and a spicy tahini sauce. Perfect for a wholesome dinner or a quick meal, this dish is not just healthy but incredibly satisfying!

  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups cooked rice (2 cups uncooked; see note #1)
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • ½ teaspoon kosher salt (adjust to taste)
  • 3 tablespoons neutral oil (such as canola or avocado)
  • 2 15 ounce cans chickpeas
  • 1 large cauliflower
  • 1 medium red bell pepper
  • 1 small sweet yellow onion
  • freshly chopped parsley (for serving)
  • ¼ cup hot sauce (I love Cholula; see note #2)
  • ¼ cup tahini (stir well)
  • 2 tablespoons lemon juice (from 1 lemon)
  • 1–2 teaspoons honey
  • pinch of salt
  • water (as needed)

Instructions

  1. Preheat the oven to 400F. Start cooking the rice either in a rice cooker or on the stove.
  2. In a small bowl, whisk together the seasonings: chili powder, garlic powder, onion powder, smoked paprika, sweet paprika, and salt. In a large mixing bowl, whisk together 1 tablespoon of the oil with half of the seasonings.
  3. Drain and rinse the chickpeas and pat dry with a towel. Transfer them to the bowl with the spices and toss to coat.
  4. Place the chickpeas on a large sheet pan and roast at 400F for 10 minutes to crisp them up first.
  5. Prepare the cauliflower by slicing it into florets, cutting any large pieces in half for uniformity. Cut the red bell pepper into 1-inch pieces and slice the onion into ½-inch strips.
  6. In the same mixing bowl, whisk together the remaining 2 tablespoons of oil and spices. Toss the veggies in the spiced oil.
  7. Add the seasoned vegetables to the sheet pan with the chickpeas, spreading them into a single layer. Roast until the cauliflower is tender and the peppers and onions are browned, about 25-30 minutes. Stir halfway through.
  8. Meanwhile, prepare the sauce by whisking together the hot sauce, tahini, lemon juice, 1 teaspoon of honey, and a pinch of salt. Add water to achieve a drizzle-able consistency, adjusting honey to taste as needed.
  9. Serve the roasted vegetables over rice, drizzling with buffalo tahini and garnishing with fresh chopped parsley. Enjoy!

Last Step:

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Notes

For extra flavor, let the sauce sit for a few minutes before serving to allow the flavors to meld.
Adjust the hot sauce amount depending on your spice tolerance.

  • Author: Alejandro
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 12g
  • Protein: 15g
  • Cholesterol: 0mg

Find it online: https://www.cookingrecipestasty.com/roasted-cauliflower-and-chickpeas-with-buffalo-tahini/