Short Description
A warm, comforting dish featuring caramelized cauliflower and crispy chickpeas tossed in a luscious honey‑tahini glaze. Finished with fresh parsley and almond slivers, this is a protein‑rich, plant‑based meal that’s both wholesome and satisfying.
Why You’ll Love This Recipe
- Flavorful and wholesome: The roasted cauliflower and chickpeas develop a deep caramelization, complemented by the sweet‑savory honey‑tahini glaze.
- High in protein and fiber: A great vegetarian option that keeps you full and energized.
- Simple and versatile: Easy to prepare with pantry staples and fully plant‑based.
- Customizable: Can be modified with spices, nuts, and toppings to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp tahini
- 1 tbsp honey or maple syrup
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- 2–3 tbsp water (to thin the glaze)
- 2 tbsp fresh parsley, chopped
- 2 tbsp slivered almonds (lightly toasted)
Directions
- Preheat the oven to 425 °F (220 °C) and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, flipping halfway through, until the cauliflower is golden and the chickpeas are crisp.
- While roasting, whisk together tahini, honey (or maple syrup), lemon juice, minced garlic, and water until you achieve a pourable glaze.
- Transfer the roasted cauliflower and chickpeas to a serving bowl. Drizzle generously with the honey‑tahini glaze.
- Sprinkle with fresh parsley and toasted slivered almonds just before serving.
Servings and Timing
- Servings: 4
- Active time: 15 minutes
- Total time: 40 minutes
Variations
- Vegan option: Use maple syrup instead of honey.
- Spicier version: Add ¼ tsp cayenne pepper or a pinch of red pepper flakes to the spice mix.
- Herb twist: Swap parsley for cilantro or fresh mint.
- Protein boost: Add grilled tofu cubes or cooked quinoa.
- Nut substitution: Use chopped walnuts or pecans instead of almonds.
Storage / Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350 °F (175 °C) oven for 10 minutes or microwave until warmed through. Refresh with a drizzle of glaze and fresh parsley before serving.
FAQs
What can I use instead of tahini?
You can substitute almond butter or sunflower seed butter in the same amount, though the flavor will be slightly different.
Is this recipe gluten‑free?
Yes—none of the ingredients contain gluten, making this dish naturally gluten‑free.
Can I prepare this ahead of time?
Absolutely. Roast the cauliflower and chickpeas, store them separately, and prepare the glaze just before serving to maintain freshness.
Can I freeze the leftovers?
Technically yes, but cauliflower’s texture may suffer upon thawing. For best results, freeze only the individual components like chickpeas or sauce.
How can I meal‑prep this for lunch?
Pack the roasted ingredients and glaze separately. Before eating, drizzle the glaze over and garnish with fresh parsley and almonds.
Can I add other vegetables?
Yes, feel free to add diced sweet potato, bell peppers, or Brussels sprouts—roast until tender and golden.
Is there a nut‑free option for topping?
Yes, omit the almonds or use pumpkin seeds or roasted chickpeas for crunch.
Can I make the sauce ahead?
Yes, the honey‑tahini sauce can be made up to 3 days in advance—just store it in the fridge and whisk before using.
What’s the best way to toast almonds?
Toast in a dry skillet over medium heat for 3–5 minutes until fragrant, shaking the pan frequently to prevent burning.
Can I reduce the oil?
You can reduce olive oil to 1 tbsp, but the cauliflower and chickpeas may be less crispy.
Conclusion
This Roasted Cauliflower & Chickpea Bowl with Honey‑Tahini Glaze is a delicious, nutritious, and flexible meal perfect for weeknight dinners, meal prep, or casual hosting. With its satisfying textures, rich flavors, and simple preparation, it’s sure to become a go‑to recipe in your kitchen. Enjoy!
Print
Roasted Cauliflower & Chickpea Bowl with Honey‑Tahini Glaze
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern Inspired
- Diet: Vegan
Description
Un plat chaud et réconfortant composé de chou-fleur caramélisé et de pois chiches croustillants, le tout enrobé d’un onctueux glaçage miel-tahini. Rehaussé de persil frais et d’amandes effilées, ce plat végétal riche en protéines est à la fois sain et rassasiant.
Ingredients
- 1 tête moyenne de chou-fleur, coupée en fleurons
- 1 boîte (15 oz) de pois chiches, égouttés et rincés
- 2 cuillères à soupe d’huile d’olive
- 1/2 cuillère à café de paprika fumé
- Sel et poivre noir au goût
- 2 cuillères à soupe de tahini
- 1 cuillère à soupe de miel ou de sirop d’érable
- 1 cuillère à soupe de jus de citron
- 1 petite gousse d’ail hachée
- 2 à 3 cuillères à soupe d’eau (pour diluer le glaçage)
- 2 cuillères à soupe de persil frais, haché
- 2 cuillères à soupe d’amandes effilées (légèrement grillées)
Instructions
- Préchauffer le four à 220 °C (425 °F) et recouvrir une plaque à pâtisserie de papier sulfurisé.
- Mélangez le chou-fleur et les pois chiches avec l’huile d’olive, le paprika fumé, le sel et le poivre noir. Répartissez-les uniformément sur la plaque de cuisson.
- Faites rôtir pendant 25 à 30 minutes, en retournant à mi-cuisson, jusqu’à ce que le chou-fleur soit doré et les pois chiches croustillants.
- Pendant ce temps, préparez le glaçage en fouettant ensemble le tahini, le miel (ou le sirop d’érable), le jus de citron, l’ail et suffisamment d’eau pour créer une sauce versable.
- Transférez les légumes rôtis dans un saladier. Arrosez généreusement de glaçage miel-tahini.
- Saupoudrer de persil frais et d’amandes effilées juste avant de servir.
Notes
- Pour une version végétalienne, utilisez du sirop d’érable à la place du miel.
- Ajustez la quantité d’eau dans le glaçage pour obtenir la consistance souhaitée.
- Servir sur des céréales comme du quinoa ou du riz pour un repas plus copieux.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
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