Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and prepare two large baking sheets by lining them with parchment paper.

2. 2

   Chop 1 large head of cauliflower into bite-sized florets and combine them in a large bowl with 1 (15-ounce) can of drained and rinsed chickpeas.

3. 3

   Drizzle the cauliflower and chickpeas with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, tossing until evenly coated, then spread them in a single layer onto the prepared baking sheets.

4. 4

   Roast for 25-30 minutes, or until the cauliflower is tender and lightly caramelized, flipping halfway through.

5. 5

   While the vegetables roast, prepare the tahini dressing by whisking together 1/4 cup of tahini, 3 tablespoons of fresh lemon juice, 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of za'atar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl until smooth.

6. 6

   Once roasted, transfer the cauliflower and chickpeas to a serving platter and generously drizzle the prepared za'atar tahini dressing over them.

7. 7

   Garnish the dish with 1/4 cup of chopped fresh parsley before serving warm or at room temperature.