Roasted cauliflower, tomato and chickpea bowl

August  9, 2015
0 Ratings
Photo by Tina Jeffers
  • Serves 2-3
Author Notes

Inspired by my favorite Middle Eastern dishes, this Vegan bowl is easy to prepare and you probably have most of the ingredients in your pantry! —Tina Jeffers

What You'll Need
  • For the bowl
  • 1 small head of cauliflower
  • 1 pint cherry tomatoes
  • 1-15 ounces can of garbanzo beans, drained and rinsed
  • 1 lemon, cut into wedges
  • 2 cloves of garlic, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup fresh Italian parsley
  • 2 cups cooked couscous
  • For the tahini sauce
  • 3 tablespoons tahini
  • 1 clove garlic
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 cup water
  1. For the bowl
  2. Heat the oven to 450 degrees.
  3. 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, cumin, 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.
  4. 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.
  1. For the tahini sauce
  2. 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.
  3. To serve divide the couscous between two plates and top with the cauliflower mixture. Drizzle the tahini sauce over the top of the bowl and finish with a sprinkle of parsley

See what other Food52ers are saying.

  • lilroseglow
  • Kerry Grisley
    Kerry Grisley

2 Reviews

lilroseglow April 16, 2016
Delicious! I made this without the couscous because I was just looking for a vegetable side. I didn't bother to thinly slice the cauliflower florets because: lazy. In addtion to the parsley I sprinkled the top with sumac. The dish turned out both beautiful and delicious, and I'll definitely make again. Next time I may make the couscous and have this be the enitre meal.
Thanks for sharing!
Kerry G. September 27, 2015
I really liked this and would definitely make again. I modified with following: I made half of a large cauliflower into "couscous"(roasted salted, riced/grated cauliflower until toasty and a bit dried). I used other half as recipe suggested. I added the lemon, but also one small preserved lemon (just rind, diced). Next time I will cut down on salt... I forgot how salty the preserved lemon would be! Just personal preference, but I will also omit garlic next time... Instead I will roast whole cloves, and use those in the tahini dressing (which I doctored with some added hummus and soft goat cheese... Omitted lemon, as lots of lemon in everything else).