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scalingbackblog.com · May 14, 2015

Roasted cauliflower, tomato and chickpea bowl

Inspiration can strike at the oddest moments. Some days the ideas come so fast that I have to write them down for fear of forgetting. Other times it can be elusive, too many thoughts run through my mind and I can’t focus on just one. This recipe came from a lone cauliflower languishing in the back of my refrigerator. How could I turn it into a meal? Roasting came to mind and then I thought about what would pair well with it and give it a lot of flavor.

Sheet pan dinners are great time savers during the week when you don’t have the energy to do a lot of cooking. Prep and clean-up are relatively easy and you can make a double batch and have leftovers for later. This dish couldn’t be easier, just toss together some cherry tomatoes, a can of chickpeas and a head of cauliflower with some olive oil and lemon slices. I serve it up over some steamed couscous and drizzle of my favorite tahini sauce on top.

Print Roasted cauliflower, tomato and chickpea bowl
Author: Tina Jeffers
Ingredients
  • 1 small head of cauliflower (about 4 cups sliced)
  • 1 pint of cherry tomatoes
  • 1 can of garbanzo beans
  • 1 lemon, cut into wedges
  • 2 cloves of garlic, finely diced
  • 2 tablespoons olive oil
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup freshly chopped parsley
  • tahini sauce
  • 3 tablespoons tahini
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • ¼ cup water

Instructions
  1. Heat oven to 450 degrees.
  2. Drain and rinse the garbanzo beans and place in a large bowl. Cut the cauliflower in half, remove the tough inner stem and break into florets. Thinly slice the florets and add to the bowl along with the tomatoes and lemon wedges. Add the olive oil, garlic, chili flakes, salt and pepper to the bowl and toss to make sure everything is coated in the oil. If you cauliflower is really large you may need to use an additional tablespoon of oil.
  3. Line a baking sheet with parchment paper and spread the vegetables over the top. Cook for 25 to 30 minutes stirring occasionally. The tomatoes should start to release their juices and the cauliflower starts to turn golden brown.
  4. To Make The sauce Combine The Tahini, Garlic, Lemon Juice, Vinegar, And Water In A Blender And Puree Until Smooth. Taste And Add Salt And Pepper To Taste, You May Also Want To Add Additional Water If Necessary If It’s Too Thick.
  5. Remove the lemon wedges before serving. Sprinkle the parsley over the top and serve over couscous or quinoa. Drizzle the tahini sauce over the top.

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