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Dinner · Middle Eastern-inspired · Easy
Spiced Cauliflower & Chickpea Traybake
Smoky roasted cauliflower and crisp chickpeas under a lemony tahini drizzle.
- 10 min hands-on
- 40 min total
- Serves 4
- under $4 a serving
- Vegan
- sheet pan
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 head, in floretscauliflower
- 1 can (15 oz), drainedchickpeas
- 3 tbspolive oil
- 1 tspsmoked paprika
- 1 tspground cumin
- ¼ cuptahini
- 1lemon
- 1 clove, gratedgarlic
- a handfulparsley
Method one step at a time, with timers in the app
- Heat the oven to 450°F. Toss the cauliflower and chickpeas with the oil, spices and salt.
- Roast 25–30 minutes, until deeply browned.⏱ 25 min
- Whisk the tahini with the lemon juice, garlic and enough water to drizzle.
- Drizzle over the tray and finish with parsley.
Allergens, with the fine print read
- ⚠Contains sesame.
- ⇄Swap tahini for sunflower seed butter to leave out sesame.
- !These tags haven't had their final human sign-off yet. Always read the label.
An original Socrabites recipe by Sential Systems. Every allergen tag was checked by two people during editing and awaits final sign-off.