This recipe comes to us from Laura Wright's First Mess Cookbook, a book full of beautiful, totally plant-based recipes that are as beautifully photographed as they are delicious. Laura hand selected this recipe for us to share, and we are thrilled to be carrying her book here. It's sure to become a classic in your kitchen, if you don't have your copy already!
From Laura ~ "I love this recipe because roasted cauliflower and the Flourist Chickpeas are so naturally tasty on their own, and the bright green tahini sauce just takes it all to another level. It's hearty and bright at the same time. You can have this as a simple side, or turn it into a grain bowl jumping off point with some cooked farro and greens too. I make double/triple batches of the sauce to have on hand for a variety of salads, sides, bowls, even as a drizzle on some creamy puréed soup."
Roasted Cauliflower with Green Tahini
5 cups small cauliflower florets (about 1 small head)
1 cup cooked Flourist Kabuli Chickpeas
1 tablespoon virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons za’atar spice
Salt and pepper, to taste
Green Tahini (makes extra)
⅓ cup tahini
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
2 tablespoons filtered water, plus extra (depending on thickness of tahini)
1 tablespoon raw agave nectar or pure maple syrup
½ cup fresh basil leaves
4 green onions, chopped
1 clove garlic, chopped
Salt and pepper, to taste
For serving
Fresh lemon wedges (optional)
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the cauliflower florets and chickpeas on the baking sheet. Drizzle with the olive oil and lemon juice, and season with the za’atar spice, salt, and pepper. Toss the vegetables and chickpeas to coat.
Slide the baking sheet into the oven, and roast for 20 to 25 minutes, tossing the vegetables and chickpeas frequently. The chickpeas should be crisp and the cauliflower quite browned.
While the vegetables are roasting, make the Green Tahini: In a blender, combine the tahini, lemon juice, apple cider vinegar, filtered water, agave nectar, basil, green onions, garlic, salt, and pepper. Blend on high until it has a smooth, creamy texture. Add more filtered water if needed to make the dressing pourable. Check the seasonings and adjust if necessary.
Serve the caramelized cauliflower and chickpeas hot with the Green Tahini drizzled over top and some fresh lemon wedges on the side, if you like.
Serves 4 as a side.
Comments
Pretty good! I served over baby spinach and wild rice to make it into a full meal. Next time, I think more heat would be good and/or preserved lemon instead of lemon juice in the green sauce.
Just made this and it was good! Only had cilantro at the store, so subbed that for the basil- worked fine. I think next time I’ll just add chickpeas in to warm with the cauliflower as don’t love the roasted chickpeas- they get too dry for my liking. Thx for sharing, I’ll definitely make again!