Easy vegan main dish for a healthy meal for 4!
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
- YieldServes 4
Ingredients
- 1 large head of cauliflower, chopped into florets
- 1 can chickpeas, rinsed + drained
- Extra-virgin Olive oil
- 1 tbsp Za’atar
- salt + pepper, to taste
- For the Tahini Sauce:
- 2 tbsp tahini
- 1 garlic clove, minced
- juice, 1/2 lemon
- 2 tbsp water (or more if it needs more thinning)
- salt + pepper, to taste
Method
Preheat oven to 450 degrees F.
Spread out cauliflower onto one baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt + pepper. Start the cauliflower in the oven as soon as it’s preheated, bake for 30 minutes.
Spread out chickpeas onto another baking sheet and pat dry with a clean dish towel or paper towel. Drizzle chickpeas with 1 tsp olive oil, 1 Tbsp Za’atar and sprinkle with salt + pepper. After the cauliflower has been in for 10 minutes, add the chickpeas to the oven and cook for 20 minutes.
Meanwhile, combine tahini, minced garlic, lemon juice and water. Stir to form a paste. If too thick add a bit more water.
Remove cauliflower and chickpeas from oven and combine in a large bowl. Drizzle with tahini sauce and sprinkle with additional za’atar, salt and pepper, if desired.
Serve warm, in pita or with a side salad.
Store leftovers in the fridge for up to 3 days.
