Name: Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cauliflower head (cut into florets); 1 can chickpeas (15 oz, drained and dried); 3 tbsp olive oil; 2 tbsp za'atar; 1 tsp salt; 0.5 tsp cumin; 1 cup Greek yogurt; 3 tbsp tahini; 1 lemon (juiced); 1 clove garlic (minced); 2 tbsp water; 0.25 cup pomegranate seeds; 2 tbsp fresh parsley (chopped)

Ingredients

Serves 4

Cauliflower and Chickpeas

1cauliflower head(cut into florets)

1 canchickpeas(15 oz, drained and dried)

3 tbspolive oil

2 tbspza'atar

1 tsp~salt

0.5 tsp~cumin

Tahini Yogurt

1 cupGreek yogurt

3 tbsptahini

1lemon(juiced)

1 clovegarlic(minced)

2 tbspwater

Serving

0.25 cuppomegranate seeds

2 tbspfresh parsley(chopped)

Add all to list (4 servings)

Nutrition

Nutrition per serving

Estimated

Calories	228kcal
Protein	9g
Carbohydrates	11g
of which sugars	5g
Fat	18g
Fibre	3g

Some ingredients couldn't be matched (chickpeas, za'atar) — actual values may be higher.

Method

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

Ingredients

Nutrition

Nutrition per serving

Method

Ratings & Reviews

Comments

Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas