Roasted Cauliflower, Tomato And Chickpea Bowl

Name: Roasted Cauliflower, Tomato And Chickpea Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the bowl; 1 small head of cauliflower; 1 pint cherry tomatoes; 1-15 ounces can of garbanzo beans, drained and rinsed; 1 lemon, cut into wedges; 2 cloves of garlic, finely diced; 2 tablespoons extra-virgin olive oil; 1/4 teaspoon red chili flakes; 1/2 teaspoon cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup fresh Italian parsley; 2 cups cooked couscous; For the tahini sauce; 3 tablespoons tahini; 1 clove garlic; 2 tablespoons fresh lemon juice; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt; 1/4 cup water

Servings: persons

For the bowl
1 small head of cauliflower
1 pint cherry tomatoes
1-15 ounces can of garbanzo beans, drained and rinsed
1 lemon, cut into wedges
2 cloves of garlic, finely diced
2 tablespoons extra-virgin olive oil
1/4 teaspoon red chili flakes
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh Italian parsley
2 cups cooked couscous
For the tahini sauce
3 tablespoons tahini
1 clove garlic
2 tablespoons fresh lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 cup water

1
Heat the oven to 450 degrees.
2
Drain and rinse the garbanzo beans and place in a large bowl. Cut the cauliflower in half, remove the tough inner stem and break into florets. Thinly slice the florets and add to the bowl along with the tomatoes and lemon wedges. Add the olive oil, garlic, chili flakes, cumin, salt and pepper to the bowl and toss to make sure everything is coated in the oil. If you cauliflower is really large you may need to use an additional tablespoon of oil.
3
Line a baking sheet with parchment paper and spread the vegetables over the top. Cook for 25 to 30 minutes stirring occasionally. The tomatoes should start to release their juices and the cauliflower starts to turn golden brown.
4
Combine The Tahini, Garlic, Lemon Juice, Vinegar, And Water In A Blender And Puree Until Smooth. Taste And Add Salt And Pepper To Taste, You May Also Want To Add Additional Water If Necessary If It's Too Thick.
5
To serve divide the couscous between two plates and top with the cauliflower mixture. Drizzle the tahini sauce over the top of the bowl and finish with a sprinkle of parsley

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the bowl, 1 small head of cauliflower, 1 pint cherry tomatoes, 1-15 ounces can of garbanzo beans, drained and rinsed, and more.

Yes, Roasted Cauliflower, Tomato And Chickpea Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!