Description
A flavorful, plant-based sheet pan meal featuring crispy roasted chickpeas and cauliflower florets, drizzled with a creamy tahini-honey sauce for a sweet and savory finish.
Ingredients
Scale
For the Crust:
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 medium head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons honey or maple syrup
- 2 tablespoons lemon juice
- 2–3 tablespoons warm water
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
- In a large bowl, toss chickpeas and cauliflower with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread mixture in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway, until chickpeas are crispy and cauliflower is tender and golden.
- While roasting, whisk tahini, honey, lemon juice, and warm water in a small bowl until smooth. Add more water if needed for a drizzling consistency.
- Remove sheet pan from oven. Drizzle tahini-honey sauce over the roasted chickpeas and cauliflower. Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.