Description
A delicious and hearty plant-based dish featuring roasted cauliflower, crispy chickpeas, and fluffy basmati rice drizzled with a creamy tahini sauce.
Ingredients
Scale
- 1 head cauliflower, cut into florets (about 600 g)
- 1 can (15 oz / ~425 g) chickpeas, drained and rinsed (≈ 240 g drained)
- 2 cups basmati rice (uncooked, ≈ 370 g)
- 2 tablespoons olive oil (divided: 1 Tbsp for cauliflower, 1 Tbsp for chickpeas)
- 1 tablespoon shawarma spice blend (store-bought or homemade)
- Salt and pepper to taste
- 1 cup water or vegetable broth (for cooking rice)
- 1/2 cup tahini (≈ 128 g)
- 1/4 cup fresh lemon juice (≈ 60 ml)
- 1/4 cup water (for thinning tahini sauce; adjust as needed)
- 1 garlic clove, minced
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
- Toss cauliflower florets with 1 tablespoon olive oil, 1/2 tablespoon shawarma spice blend, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 25–30 minutes, turning once, until edges are golden and crisp.
- While cauliflower begins roasting, prepare the rice: rinse basmati under cold water until the water runs clear. Combine rice and 1 cup water or vegetable broth in a saucepan, bring to a boil, reduce heat to low, cover and cook for about 15 minutes (or per package instructions) until tender. Fluff with a fork and keep covered.
- In a bowl, toss drained chickpeas with 1 tablespoon olive oil, the remaining 1/2 tablespoon shawarma spice blend, salt, and pepper. After cauliflower has roasted for about 15 minutes, add chickpeas to the baking sheet (or a separate sheet) and roast for the final 15 minutes until chickpeas are crisp and cauliflower is caramelized.
- Make the Green Tahini Sauce: in a blender or food processor, combine tahini, lemon juice, 1/4 cup water, minced garlic, a pinch of salt, and a handful of fresh herbs if desired. Blend until smooth, adding water 1 tablespoon at a time to reach a pourable consistency. Taste and adjust salt, lemon, or garlic.
- To assemble: divide rice among 4 bowls. Top each bowl with a generous portion of roasted cauliflower and crispy chickpeas. Drizzle with Green Tahini Sauce and garnish with fresh parsley or cilantro. Add optional toppings like pickled red onions, cucumber, or a sprinkle of sumac. Serve immediately.
Notes
For a lower carb version, substitute basmati rice with cauliflower rice or quinoa. Store components separately in airtight containers for up to 4 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 730
- Sugar: 5g
- Sodium: 400mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 106g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 0mg