Roasted Cauliflower and Chickpeas with Lemon-Tahini Dressing

This recipe is diary free, sugar free, vegan, and gluten free! It is a perfect meal for a cold night when paired with quinoa.

Serves: 3-4

Preparation time: 25 min

Cooking time: 25 minutes


  • 1 head cauliflower, cut into florets
  • 1 ½ cups canned chickpeas (rinsed and drained)
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 ½ tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ cup chopped cilantro for garnish, if desired
  • 1 teaspoon white pepper
  • Lemon-tahini dressing, optional
    • ½ cup tahini
    • ¾ water, as needed
    • 3 tbsp lemon juice
    • 1 clove garlic, minced
    • 1 tbsp olive oil
    • ¾ tsp sea salt
    • Black pepper to taste


  1. Preheat oven to 400 degrees
  2. Toss all ingredients together in a large bowl until cauliflower and chickpeas are evenly coated.
  3. Spread onto a large baking sheet lined with foil and roast about 25 minutes, until tender.
  4. While the cauliflower mixture is roasting, whisk or blend all ingredients together, slowly adding water until you reach a desired consistency. Dressing will keep for 5 days.
  5. Serve as a side dish, or over a warm bed of quinoa as a main dish.


You may substitute broccoli for the cauliflower, if desired.

Roasted Cauliflower Recipe by Christina Bedetta:

Lemon-tahini dressing recipe by Gena Hamshaw: