Cauliflower & Chickpeas with Warm Tahini Sauce
Estimated $7.61 recipe · $2.54 per serving (US / USD)
Thoroughly dried cauliflower and chickpeas roast with cumin until browned, then receive a warm lemon-garlic tahini sauce just before serving.
The recipe
Cauliflower & Chickpeas with Warm Tahini Sauce
Thoroughly dried cauliflower and chickpeas roast with cumin until browned, then receive a warm lemon-garlic tahini sauce just before serving.
Ingredients
- 600 g raw cauliflower florets and tender stalk, trimmed edible weight
- 480 g canned chickpeas, drained and rinsed, drained edible weight
- 75 g tahini, stirred thoroughly before weighing
- 45 g raw lemon flesh and its juice, peel and seeds removed
- 6 g raw garlic, peeled and finely grated
- 30 g olive oil
- 3 g dry ground cumin
- 15 g raw parsley leaves and tender stems, finely chopped
- 4 g salt, divided
- 90 ml warm water (90 g)
Estimated recipe cost
$7.61 for 3 servings · $2.54 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 600 g raw cauliflower florets and tender stalk, trimmed edible weightPlanning assumption · $3.00 / 600 g · Uses 600g | $3.00 |
| 480 g canned chickpeas, drained and rinsed, drained edible weightRetail benchmark · $0.92 / 240 g · Retail reference · Uses 480g | $1.84 |
| 75 g tahini, stirred thoroughly before weighingPlanning assumption · $4.00 / 227 g · Uses 75g | $1.32 |
| 45 g raw lemon flesh and its juice, peel and seeds removedPlanning assumption · $0.60 / 1 each · One fruit provides about 30ml juice | $0.27 |
| 6 g raw garlic, peeled and finely gratedRetail benchmark · $0.72 / 30 g · Retail reference · Uses 6g | $0.14 |
| 30 g olive oilRetail benchmark · $6.12 / 503 ml · Retail reference · Density assumption: 0.91g/ml | $0.40 |
| 3 g dry ground cuminPlanning assumption · $2.00 / 60 g · Uses 3g | $0.10 |
| 15 g raw parsley leaves and tender stems, finely choppedPlanning assumption · $1.00 / 28 g · Uses 15g | $0.54 |
| 4 g salt, dividedPlanning assumption · $0.67 / 737 g · Uses 4g | $0.00 |
| 90 ml warm water (90 g)Planning assumption · $0.00 / 1000 ml · Uses 90ml | $0.00 |
| Estimated total | $7.61 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Heat the oven to 220°C conventional or 200°C fan. Allow about 10–15 minutes for preheating while preparing the ingredients. Use a large shallow metal roasting tray, approximately 45 × 35 cm; use two trays if needed to leave space between the vegetables.
- Cut the cauliflower into roughly 3 cm florets and the tender stalk into 1 cm slices. After washing, dry thoroughly with a clean tea towel. Spread the drained chickpeas on another towel and pat dry, removing loose skins. Surface moisture encourages steaming instead of browning.
- Toss the cauliflower and chickpeas with the 30 g oil, 3 g cumin and 3 g of the salt. Spread across the tray in a single layer, placing cauliflower cut sides against the metal and leaving gaps. Keep all sauce ingredients off the roasting tray.
- Roast for 35–40 minutes, turning the cauliflower and stirring the chickpeas after 20 minutes. If using two trays, exchange their shelf positions at the same time. Finish when the cauliflower is tender with deeply browned edges and the chickpeas have dry, lightly crisp surfaces.
- During the final 10 minutes of roasting, finely mince and mash the peeled, deseeded lemon flesh, retaining all its juice. Whisk it with the tahini, grated garlic and remaining 1 g salt in a heatproof bowl. The mixture may initially become thick.
- Whisk in the measured 90 ml warm water in three additions until the sauce falls from a spoon in a thick ribbon. Stand the bowl in a larger bowl of hot tap water for 3–5 minutes, stirring occasionally, to keep the sauce gently warm; keep the bath water out of the sauce.
- Divide the roasted cauliflower and chickpeas between three plates. Spoon the warm tahini sauce over selected areas, leaving plenty of browned edges exposed, and scatter the measured parsley over the portions. Serve immediately. This recipe has not been kitchen-tested.
Storage and reheating
Store roasted vegetables and sauce separately in covered containers. Refrigerate within 2 hours of cooking, or within 1 hour if the ambient temperature is above 32°C, and keep the fridge at 4°C or below. Use within 3 days. Reheat leftovers to 74°C; an oven helps restore the vegetables' edges, while the sauce can be warmed gently with frequent stirring.
Substitutions and ingredient notes
For frozen cauliflower, use 600 g unseasoned frozen florets. Roast from frozen with the measured oil and seasonings on a separate spacious tray; drain any pooled liquid before adding separately dried chickpeas for the final 35–40 minutes. Allow about 10–15 extra cooking minutes overall and check tenderness. Tahini contains sesame: check all labels and cross-contact warnings for relevant allergens. For a sesame allergy, omit tahini and use a verified sesame-free alternative suitable for the eater; this changes the flavour and nutrition.
Estimated nutrition
522 kcal · 20g protein · 54.1g carbohydrate · 28.8g fat · 17.3g fibre per serving.
Calculated from measured ingredients and generic composition data. Brand choices and substitutions change the estimate.
Storage references: USDA leftover guidance · FSA food guidance
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.