lebanese

Oven Roasted Cauliflower with Tahini Lemon Sauce and Chickpeas

Name: Oven Roasted Cauliflower with Tahini Lemon Sauce and Chickpeas
Yield: 1 serving
Cuisine: lebanese
Ingredients: 249 g cauliflower florets; 171 g canned chickpeas (drained); 27 g tahini; 14 g olive oil; 19 g lemon juice; 4 g garlic; 9 g fresh parsley; 2 g paprika; 2 g salt; 0.78 g black pepper

This roasted dish pairs cauliflower florets with canned chickpeas, tahini and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

69 g Carbohydrates

34 g Fat

23 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

249g cauliflower florets 62 kcal
171g canned chickpeas (drained) 280 kcal
27g tahini 161 kcal
14g olive oil 124 kcal
19g lemon juice 6 kcal
4g garlic 6 kcal
9g fresh parsley 3 kcal
2g paprika 6 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cauliflower floretsolive oilpaprikasaltblack pepper
Heat oven to 425F (220C). Toss cauliflower with olive oil, paprika, salt, and black pepper.
cauliflower florets
Roast cauliflower until browned and tender, 20 to 25 minutes, flipping halfway.
canned chickpeas (drained)salt
Warm chickpeas in a small pan with a splash of water and a pinch of salt for 3 to 4 minutes.
tahinilemon juicegarlic
Whisk tahini with lemon juice, garlic, and enough water to make a pourable sauce.
cauliflower floretscanned chickpeas (drained)tahinifresh parsley
Plate roasted cauliflower and chickpeas, drizzle with tahini sauce, and sprinkle with chopped parsley.