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Remixipe
Tūhura Rauemi
Takiuru
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Chef's Pass #1Mar 5, 2026

Initial recipe

Remixipe

Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas

Cauliflower gets caramelized edges while chickpeas turn crunchy. Good warm or at room temperature.

Whakarite: 15 minsTunu: 35 minsTapeke: 50 minWāhanga: 4Māmā
middle-easternvegetariansheet-panmake-aheadweeknight dinnersvegetariannut-freesavourysourumami

Ingredients

Cauliflower and Chickpeas

1cauliflower head(cut into florets)
1 canchickpeas(15 oz, drained and dried)
3 tbspolive oil
2 tbspza'atar
1 tspsalt
0.5 tspcumin

Tahini Yogurt

1 cupGreek yogurt
3 tbsptahini
1lemon(juiced)
1 clovegarlic(minced)
2 tbspwater

Serving

0.25 cuppomegranate seeds
2 tbspfresh parsley(chopped)

Method

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
  2. Toss cauliflower florets and chickpeas with olive oil, za'atar, salt, and cumin. Spread in a single layer on the baking sheet.
  3. Roast for 30-35 minutes, stirring halfway, until cauliflower has golden edges and chickpeas are crispy.
  4. While vegetables roast, whisk together yogurt, tahini, lemon juice, garlic, and water until smooth. Add more water if needed to reach drizzling consistency.
  5. Spread tahini yogurt on a serving platter. Top with roasted cauliflower and chickpeas.
  6. Scatter pomegranate seeds and parsley over everything. Serve warm or at room temperature.