israeli

Roasted Cauliflower with Spiced Chickpeas and Green Tahini

Name: Roasted Cauliflower with Spiced Chickpeas and Green Tahini
Yield: 1 serving
Cuisine: israeli
Ingredients: 286 g cauliflower florets; 143 g cooked chickpeas, drained; 29 g tahini; 16 g olive oil; 16 g lemon juice; 18 g parsley; 5 g garlic; 2 g ground cumin; 2 g sweet paprika; 1 g kosher salt; 0.45 g black pepper; 45 g water

This roasted dish pairs cauliflower florets with cooked chickpeas, drained, tahini and lemon juice. 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

25 g Protein

65 g Carbohydrates

37 g Fat

22 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

286g cauliflower florets 72 kcal
143g cooked chickpeas, drained 235 kcal
29g tahini 173 kcal
16g olive oil 141 kcal
16g lemon juice 5 kcal
18g parsley 6 kcal
5g garlic 7 kcal
0.89 tsp (2g) ground cumin 8 kcal
0.89 tsp (2g) sweet paprika 6 kcal
0.67 tsp (1g) kosher salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal
45g water 0 kcal

Cooking instructions

cauliflower floretsolive oilground cuminsweet paprikakosher saltblack pepper
Heat oven to 450 F (230 C). Toss cauliflower with olive oil, cumin, paprika, salt, and pepper.
Roast 18-22 minutes, tossing once, until browned and tender-crisp.
cooked chickpeassweet paprikakosher salt
Meanwhile, warm chickpeas in a skillet over medium heat. Add a pinch of salt and paprika and cook 3-4 minutes until lightly toasted.
tahinilemon juiceparsleygarlickosher saltwater
Blend or whisk tahini with lemon juice, parsley, garlic, and water until smooth and bright green; season with salt.
cauliflower floretscooked chickpeas
Plate roasted cauliflower and chickpeas together.
tahini
Drizzle generously with green tahini and serve warm.