Roasted Cauliflower & Chickpeas in Tahini Peanut Sauce
The struggle is real: our biggest battle can be eating enough fruits and vegetables in a day. You’ve just gotten home from work, everyone’s hungry (including you) and tired (including you). Fight the temptation to have Skip the Dishes come to your rescue. Try a hands-off dinner instead. And it really doesn’t get more hands-off than roasting vegetables.
Roasting vegetables is easy. Cook ‘em and forget ’em! Well, maybe set the timer first. Next potential roadblock: you’re bored of your go-to recipe and want to shake up your taste buds. Tahini and peanut butter to the rescue! Tahini is a thick, ground sesame seed paste beloved in Middle Eastern food thanks to its sweet ‘nutty’ flavour. Gone are the days of using tahini in just hummus or salad dressing. It’s now so popular that you find it in baking, ice cream, and even martinis. Dare to try it? You can use tahini in place of nut butters like peanut butter and almond butter. If you’re like me, you’ll find a reason to use tahini and peanut butter together.
And cauliflower really is a champ: It can handle any flavour you throw at it. If you’re interested in why cauliflower is good for you or just want another roasted cauliflower recipe, read my Roasted Turmeric Cauliflower recipe.
Want a dinner recipe? Add brown rice or quinoa to turn it into a meal. Just need a side dish? No substitutions needed. Enough talking? Okay. Let's get roasting, shall we?
Roasted Cauliflower with Tahini Peanut Sauce
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes
Total Time: 30 to 35 minutes
Number of Servings: 4 to 6 servings
1 large head cauliflower
1, 14 fl oz (398 mL) can chickpeas
1 to 2 garlic cloves, whole
1 to 2 tbsp (15 to 30 mL) garlic-infused oil
Truffle salt to taste
White pepper to taste
Tahini Peanut Sauce:
¼ cup (60 mL) tahini
2 tbsp (30 mL) peanut butter
2 tsp (10 mL) maple syrup or honey
¼ cup (60 mL) to ½ cup (125 mL) water
Preheat oven to 450 degrees F.
Combine cauliflower, chickpeas and garlic cloves. Toss with garlic-infused oil. Add enough oil to lightly coat the cauliflower. Season with salt and pepper to taste.
Place cauliflower on a parchment-lined baking tray. Move garlic cloves to one side of the baking tray. Roast cauliflower for 15 to 20 minutes in preheated oven until lightly browned.
Remove roasted garlic from baking tray and mince.
In a medium bowl, whisk together minced garlic, tahini, peanut butter, maple syrup and water. Start with a small amount of water, whisk and slowly add enough water to reach your desired consistency.
Combine cauliflower and tahini peanut sauce. Toss gently until combined evenly.
Transfer cauliflower to a serving dish. Top with pomegranate seeds and green onions. Serve hot.
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