egyptian

Roasted Cauliflower with Chickpeas and Spicy Tomato Tahini

Name: Roasted Cauliflower with Chickpeas and Spicy Tomato Tahini
Yield: 1 serving
Cuisine: egyptian
Ingredients: 215 g cauliflower florets; 130 g cooked chickpeas, drained; 20 g olive oil; 153 g crushed tomatoes; 21 g tahini; 14 g lemon juice; 6 g garlic, minced; 2 g ground cumin; 2 g paprika; 0.77 g chili flakes; 6 g parsley, chopped

This roasted dish pairs cauliflower florets with cooked chickpeas, drained, tahini and crushed tomatoes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

67 g Carbohydrates

37 g Fat

21 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

215g cauliflower florets 54 kcal
130g cooked chickpeas, drained 213 kcal
20g olive oil 177 kcal
153g crushed tomatoes 49 kcal
21g tahini 125 kcal
14g lemon juice 4 kcal
6g garlic, minced 9 kcal
2g ground cumin 8 kcal
2g paprika 6 kcal
1g chili flakes 2 kcal
6g parsley, chopped 2 kcal

Cooking instructions

cauliflower floretsolive oilground cuminpaprika
Preheat oven to 425 F (220 C). Toss cauliflower with olive oil, cumin, paprika, and salt.
Roast 20-25 minutes, turning once, until browned and tender.
crushed tomatoesgarlicchili flakes
Meanwhile, simmer crushed tomatoes with garlic and chili flakes for 6-8 minutes until thickened; season with salt.
tahinilemon juice
Whisk tahini with lemon juice and a splash of water until pourable.
cooked chickpeas
Warm chickpeas in a small pan with a tablespoon of water and a pinch of salt.
cauliflower floretscooked chickpeascrushed tomatoestahiniparsley
Plate roasted cauliflower and chickpeas. Spoon tomato sauce over, drizzle tahini, and top with parsley.