Roast cauliflower & chickpea bowl with tahini
Tahini is made from sesame, a major allergen.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Heat the oven to 220°C. Cut the cauliflower into small florets. Drain, rinse and dry the chickpeas.
- 02
Toss both with 8 ml of the olive oil on a tray and roast for 25 minutes, turning once, until the cauliflower is browned at the edges.
- 03
Whisk the tahini with the lemon juice, the remaining oil, the grated garlic and 2 to 3 tablespoons of water until pourable.
- 04
Spoon the roasted vegetables into a bowl and drizzle with the tahini sauce.
Tahini is made from sesame, a major allergen.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 35 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
