November 2026
A warm blend of Indian-inspired spices and a creamy tahini sauce transforms roasted cauliflower and chickpeas into a flavorful dish that’s rich in protein and fiber.
Ingredients
- 1/2 teaspoon cumin
- 1/2 teaspoon dried turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon garlic powder plus 1/8 teaspoon (or more to taste) for the tahini sauce
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper (more or less to taste)
- 15-ounce can chickpeas
- 2 tablespoons olive oil (divided)
- 1/2 teaspoon salt (divided)
- 1 medium head of cauliflower (about 1 1/4 pound)
- 1/4 cup tahini (sesame paste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
- 2-3 tablespoons minced parsley
Tools
- Measuring spoons and cup
- Colander
- Cutting board and chef’s knife
- Mixing bowl and spatula
- Sheet pan
Instructions
1. 1. Preheat oven to 425ºF. Place one oven rack in the middle position and one in the lower, and line a sheet pan with parchment paper for easy cleanup.
2. 2. Make the spice mix. Combine the cumin, turmeric, coriander, 1/2 teaspoon of garlic powder, paprika, cinnamon, and cayenne pepper in a small bowl.
3. Drain and rinse the chickpeas in a colander. Lay them on a clean kitchen towel or several layers of paper towels and blot thoroughly to dry.
4. 4. Place the chickpeas in a large mixing bowl and season them with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1 tablespoon of the spice mix. Toss until everything is evenly coated.
5. Lay the seasoned chickpeas on the sheet pan in a single layer and reserve the mixing bowl for the cauliflower. Place the pan on the middle rack of the oven and bake for 30-35 minutes, or until the chickpeas are firm and starting to crisp, tossing them after 20 minutes so they crisp evenly. Remove from the oven and place in a serving bowl. They’ll continue to crisp up as they cool. Reserve the sheet pan for the cauliflower.
6. 6. While the chickpeas roast, trim the cauliflower into florets. Add the florets to the mixing bowl and season with 1 tablespoon of olive oil, the remaining spice mix, and a pinch of salt. Toss well and spread on the sheet pan. Roast on the bottom rack for 15-20 minutes or until tender and browned. Turn cauliflower halfway so they brown evenly.
7. For the sauce, combine the tahini, 1/8 teaspoon of garlic powder (or more to taste), lemon juice, maple syrup, and a pinch of salt. Stir then add water, about 2 tablespoons at a time, until thin enough to drizzle. Add the minced parsley and stir.
8. Combine roasted cauliflower and chickpeas and drizzle everything with the tahini sauce.
Kids Can!
- Measure and mix the spices
- Toss the chickpeas and cauliflower
- Drizzle the tahini sauce
