Well Seasoned Studio · by Ari Laing★ 5.0 (1)
Roasted Cauliflower Salad with Chickpeas & Tahini
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 28%
CARBS 39G36% OF CAL
11G FIBER20G OTHER8G TOTAL SUGAR
FAT 28G58% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted cauliflower and chickpeas coated in tahini, harissa, and spices until caramelized and tender. Deeply savory and satisfying, it's a naturally plant-based main.
mainmiddle easternsaladbeans🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup (60ml) extra virgin olive oil
- 3 Tbsp (45g) tahini
- 2 Tbsp (30g) tomato paste
- ½ lemon juiced, (about 2 Tbsp (30ml))
- 2 tsp cornstarch
- 1 tsp harissa or harissa paste
- 1 tsp za’atar
- 1 tsp Kosher salt
- ¼ tsp ground cinnamon
- 1 head of cauliflower, (cut into florets)
- 1 (15oz) can of chickpeas, (drained, rinsed, and patted dry)
- Tahini or lemon tahini dressing
- Fresh cilantro, (roughly chopped)
- 1 lemon, (cut into wedges)
- Flaky sea salt
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 28%
CARBS 39G36% OF CAL
11G FIBER20G OTHER8G TOTAL SUGAR
FAT 28G58% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 977mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 106mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 977MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.