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Roasted Cauliflower with Chickpeas and Lemon Tahini Dressing

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Ready In: 45 minutes
Serves: 4
Low Added SugarDairy-freeGluten-freeVeganVegetarian

This dish has a delicious and zesty flavor. 5 out of 5 stars!

What you'll need

Large bowl
Small bowl
Whisk or fork
Measuring spoons
Baking sheet
Spatula or spoon
Oven mitt


Serves 4
Roasted Vegetables
1 head Cauliflower broken into small florets
2 Carrots sliced diagonally
1 Red Onion cut in half and sliced lengthwise
15 ounces Chickpeas canned, drained, rinsed
1 tablespoon Canola Oil or of Grapeseed Oil or of Safflower Oil
of Salt
of Black Pepper
1 Lemon juiced
1 tablespoon Dijon Mustard
2 tablespoons Olive Oil
2 tablespoons Tahini or more, to taste
1/4 teaspoon Crushed Red Pepper Flakes
1/2 cup Parsley chopped



Preheat oven to 400° F.


Photo of step two

Combine cauliflower, carrots, red onion, chickpeas, high-heat oil, salt and pepper in a large bowl. Toss to combine and transfer to a baking sheet. Roast until cauliflower is al dente, about 30 minutes.


Photo of step three

Combine lemon juice, Dijon, olive oil, tahini and crushed red pepper in a small bowl and whisk until well combined. Stir in parsley and set aside.


In a large bowl, combine roasted vegetable mixture with dressing and toss gently to combine. Taste for salt and pepper. Serve warm or at room temperature.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 279
% Daily Value*
Total Fat 15 g19%
Saturated Fat 2 g10%
Sodium 446 mg19%
Total Carbohydrate 30 g11%
Dietary Fiber 10 g36%
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Source: Shauna Schultz, RD, Nevada County Public Health
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