Roasted Cauliflower and Crispy Chickpea Bowl

A nourishing Mediterranean grain bowl featuring caramelized roasted cauliflower, crispy spiced chickpeas, and thinly sliced red chili over whole grains, finished with a creamy herb-garlic tahini dressing.

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Prep Time 15

Cook Time 25

Servings: 2

Course: Main Course

Cuisine: Greek, Middle Eastern

Calories: 520

Ingredients Method Notes

Ingredients

Roasted Vegetables & Chickpeas:

* 1 medium head cauliflower cut into small florets
* 1 small red chili thinly sliced
* 1 can 15 oz chickpeas, drained, rinsed, and patted completely dry
* 3 tablespoons extra virgin olive oil divided
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika
* ½ teaspoon garlic powder
* Salt and freshly cracked black pepper to taste

Grain Base:

* 2 cups cooked brown rice or farro, quinoa, bulgur

Creamy Herb-Tahini Dressing:

* ¼ cup tahini
* 2 tablespoons fresh lemon juice
* 1 teaspoon fresh lemon zest
* 1 tablespoon extra virgin olive oil
* ¼ cup fresh flat-leaf parsley finely minced
* 1 clove garlic finely grated
* 2–4 tablespoons ice-cold water to thin out

Garnish:

* 2 tablespoons fresh chives finely chopped

Method

Preheat & Prep:

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

Season Cauliflower:

In a large bowl, toss cauliflower florets and sliced red chili with 1.5 tablespoons of extra virgin olive oil, salt, and black pepper.

Season Chickpeas:

Dry chickpeas thoroughly with a clean towel. In a separate bowl, toss chickpeas with remaining 1.5 tablespoons olive oil, ground cumin, smoked paprika, garlic powder, salt, and pepper.

Roast:

Spread cauliflower and chickpeas in a single layer on the baking sheet. Roast undisturbed for 15 minutes to allow cauliflower to brown deeply. Flip/toss and roast 10–15 additional minutes until chickpeas are crisp and cauliflower is tender and charred at the edges.

Make Dressing:

In a bowl, whisk tahini, lemon juice, lemon zest, olive oil, minced parsley, and grated garlic. Slowly whisk in ice-cold water 1 tablespoon at a time until a smooth, pale-green drizzling sauce forms.

Assemble Bowls:

Divide warm grain base into two bowls. Top with roasted cauliflower and crispy chickpeas.

Finish & Serve:

Drizzle the herb-tahini dressing over the center and garnish with chopped chives. Serve immediately.

Notes

* Tip for Maximum Caramelization: Keep cauliflower cut-side down for the first 15 minutes without moving it.
* Chickpea Crispness: Removing loose chickpea skins after towel drying produces an extra crunchy texture.