RECIPE

Roasted Cauliflower and Chickpeas with Tahini Dressing

Name: Roasted Cauliflower and Chickpeas with Tahini Dressing
Cook time: 2 h
Yield: 4-6

Recipe Created For

1.6 L Heritage Oval Au Gratin Dish

Main Course

Vegetables

Cook Time

Under 2 hours

Serving Size

4-6

Cook Mode

INGREDIENTS

1 can (398 ml) chickpeas, rinsed, drained and patted very dry
3 tbsp (45 ml) olive oil
1 ½ tsp (7.5 ml) smoked paprika
1 tsp (5 ml) cumin seeds, crushed
1 tsp (5 ml) caraway seeds, crushed
1 tsp (5 ml) ground sumac
6 baby cauliflowers (or 1 regular cauliflower cut into 6 large florets)
2 cups (500 ml) vegetable or chicken broth
1 tbsp (15 ml) harissa paste
1 pinch saffron threads
1 lemon, zest and juice
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) mix mint and parsley leaves, tor

Tahini Dressing

½ cup (125 ml) tahini
¼ cup (60 ml) water
3 tbsp (45 ml) lemon juice
2 tbsp (15 ml) honey
1 garlic clove, crushed
1 tsp (5 ml) harissa paste
1 pinch cumin
1 pinch sumac

Our Roasted Cauliflower and Chickpeas with Tahini Dressing elevates this classic side dish, introducing a new depth of flavour. While the roasted cauliflower is the star of the show, offering some much-needed flavour and texture, the chickpea and tahini dressing brings this entire dish together. Served on its own or alongside a main course, this recipe is as versatile as they come.

Our Oval Au Gratin Dish creates the ideal environment to roast the cauliflower, enhancing this dish’s flavour profile. Crafted with durable stoneware, this piece of cookware delivers superior heat retention for an even cook. Be sure to serve this delicious recipe out of our Oval Au Gratin dish for added style!

Whether you are looking to bring a complimentary side dish to a get-together, or are simply looking for creative ways to prepare cauliflower, this recipe is for you. This recipe takes under two hours to prepare, including cook and prep time, and serves between four and six people at a time. Here are all the ingredients you need and the steps to follow before tackling this recipe!

INGREDIENTS

1 can (398 ml) chickpeas, rinsed, drained and patted very dry
3 tbsp (45 ml) olive oil
1 ½ tsp (7.5 ml) smoked paprika
1 tsp (5 ml) cumin seeds, crushed
1 tsp (5 ml) caraway seeds, crushed
1 tsp (5 ml) ground sumac
6 baby cauliflowers (or 1 regular cauliflower cut into 6 large florets)
2 cups (500 ml) vegetable or chicken broth
1 tbsp (15 ml) harissa paste
1 pinch saffron threads
1 lemon, zest and juice
½ cup (125 ml) pomegranate seeds
½ cup (125 ml) mix mint and parsley leaves, tor

Tahini Dressing

½ cup (125 ml) tahini
¼ cup (60 ml) water
3 tbsp (45 ml) lemon juice
2 tbsp (15 ml) honey
1 garlic clove, crushed
1 tsp (5 ml) harissa paste
1 pinch cumin
1 pinch sumac

EQUIPMENT

INSTRUCTIONS

Preheat oven to 450°F (230°C).

In a high-sided skillet over medium heat, brown the chickpeas in 2 tbsp (30 ml) of the oil, about 5 minutes, stirring often. Add half of the smoked paprika, cumin and caraway seeds, and sumac. Season with salt and pepper. Cook until fragrant, about 1 minute. Transfer to a Heritage Oval Au Gratin Dish 2.9 L.

In the same skillet, heat the remaining oil. Add the cauliflower and remaining spices. Season with salt and pepper. Toss to coat in the spices and cook until lightly browned. Transfer to the Au Gratin Dish.

Return the skillet to the heat and add the broth, harissa, saffron, lemon zest and juice. Season with salt and pepper. Scrape the bottom of the skillet with a wooden spoon and bring the liquid to a boil. Pour the hot liquid into the Au Gratin dish around the vegetables.

Cover with foil and transfer to the oven. Cook for 10 minutes. Remove the foil and cook, uncovered, for another 15 to 20 minutes or until the cauliflower is nicely browned and tender.

Meanwhile, combine all of the tahini dressing ingredients in a blender and purée until smooth. Add more water as needed if the dressing is too thick. Season with salt and pepper to taste.

Drizzle the roasted cauliflower and chickpeas with the tahini dressing. Garnish with the pomegranate seeds and fresh herbs.