Roasted Lemon Za’atar Cauliflower Bowls with Chickpeas and Green Tahini Sauce
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: serves 4-6 1x
- Method: Baked, Sheet Pan
- Cuisine: American, Mediterranean-Inspired
- Diet: Vegan
Description
These Za’atar Roasted Cauliflower Bowls are loaded with light and bright Mediterranean-inspired flavor!
Simply season hearty cauliflower florets and chickpeas with za’atar and lemon, then roast in the oven on a sheet pan until crispy and tender. Serve in a grain bowl with herbaceous green tahini sauce and whatever toppings you love!
A fresh and veggie-loaded dinner ready in 45 minutes or less!
Ingredients
- 1 medium head cauliflower, cut into bite-sized florets (approx. 2 pounds or 8 heaping cups florets)
- one 14-ounce can chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 tablespoons za’atar seasoning (see Recipe Notes)
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- kosher salt and ground black pepper, to season
- 2 lemons, juiced (approx. 4–6 tablespoons lemon juice)
for the green tahini sauce:
- ½ cup runny tahini, such as Soom
- 2 lemons, juiced (4–6 tablespoons lemon juice)
- 2 cloves garlic
- 1 ½ cups packed fresh leafy herbs of choice (e.g. parsley, cilantro, basil, chives, mint, dill)
- ⅓ cup ice cold water
- kosher salt and ground black pepper, to season
Instructions
- Prep: Preheat the oven to 425 degrees F, ensuring a rack is positioned in the center of the oven. Line a large baking sheet with parchment paper or foil for easy clean-up as desired.
- Season the cauliflower and chickpeas: Place the cauliflower and chickpeas on the prepared baking sheet. Drizzle olive oil over top, then season with za’atar, cumin, garlic powder, 1 ½ teaspoons kosher salt, and ground black pepper as desired. Toss to combine well, then arrange in a uniform layer on the baking sheet, giving the individual pieces plenty of breathing room to roast up nicely.
- Roast the cauliflower and chickpeas: Transfer the sheet pan to the preheated oven. Roast 30 minutes, giving the pan a good shake halfway through to promote even browning, or until the cauliflower is tender throughout and crispy at the edges. Remove from the oven. Squeeze the lemon juice over the surface of the sheet pan and set aside.
- Prepare the green tahini sauce and other bowl fixings: Meanwhile, as the cauliflower and chickpeas roast, prepare the green tahini. Combine all listed ingredients except water in a food processor. Season with ½ teaspoon kosher salt and ground black pepper as desired. Pulse to combine well, then let the food processor run until the mixture is smooth and creamy, adding just enough water until your desired consistency is reached. Transfer to a bowl and set aside, or store in an airtight container in the refrigerator for up to 1 week. Learn more! ⇢ Herbaceous Green Tahini Sauce
- Assemble and serve: Build your cauliflower bowls as desired. I like to create a base of fluffy quinoa and shredded lettuce, then pile on the roasted cauliflower and chickpeas, some diced cucumbers and tomatoes, and pickled red onions. Finish it all off with a healthy drizzle of green tahini sauce and any other toppings you love. Enjoy!
Notes
- Za’atar is a fragrant Middle Eastern spice blend that’s uniquely floral, woodsy, and nutty-savory all at once – delicious! While specific spices and spice blends vary region to region, za’atar is typically made with some combination of oregano or marjoram, sumac, and sesame seeds. My preferred brand is NY Shuk.
- 10-15 Minute Meal Prep: Once the cauliflower is seasoned, the oven pretty much does the rest of the work so this is a really easy recipe to throw together during the week – especially if you’ve done a little bit of meal prep ahead of time. Here’s what you’ll do…
- Chop the cauliflower according to the Ingredients List, above. Transfer to an airtight container and store in the refrigerator for up to 1 week. (5 minutes active prep)
- Prepare the green tahini sauce according to Step 4 of Recipe Directions, above. Transfer to an airtight container and store in the refrigerator for up to 1 week. (10 minutes active prep)
Storage and Reheating: Leftover roasted cauliflower and chickpeas will keep, stored in an airtight container in the refrigerator, for 3-5 days. Reheat leftovers in the microwave until warmed through, or under the broiler for 3-4 minutes if you like a little extra crispy-char. Leftover green tahini sauce will keep, stored in an airtight container in the refrigerator, for up to 1 week.
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