Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas

Name: Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas
Prep time: 15 min
Cook time: 35 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)

Public

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

by Remixipe

Prep: 15 minsCook: 35 minsServes: 4easy

middle-easternvegetariansheet-panmake-aheadweeknight dinners

vegetariannut-free

savoury sour umami

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)

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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.

Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas

Ingredients

Method

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