Description
A simple, flavorful 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 and rinsed
- 1 medium head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons honey
- 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 florets with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread the 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, make the drizzle: In a small bowl, whisk together tahini, honey, and lemon juice until smooth. Gradually add warm water, 1 tablespoon at a time, until a pourable consistency is reached.
- Remove sheet pan from oven. Drizzle the tahini-honey sauce over the roasted chickpeas and cauliflower. Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.