Za’atar Roasted Cauliflower and Chickpeas with Avocado and Tahini

This recipe for Za’atar Roasted Cauliflower and Chickpeas with Avocado and Tahini is inspired by both Mediterranean and Middle Eastern flavors. 

I use cauliflower, which is in season in the winter months but is readily available year round. And I love chickpeas (very Mediterranean), but you can sub cooked black lentils if you are not a chickpea fan.

Chopped cauliflower florets and fresh mint

I also add avocado to the dish (because, why not?) and a tahini sauce to round it out.

Za’atar goes perfectly with this dish, as it is tangy and packed with flavor. Za’atar, also spelled zaatar and zahatar among others, is a spice blend dating back to Biblical times. The blend has origins in both the Middle East and Mediterranean.

Za’atar is a combination of sumac, dried thyme or marjoram, sesame seeds, and sometimes salt. Oregano may also be added to the blend, but I prefer it without. You can find za’atar at most Whole Foods, or you can order it from Amazon.

Za’atar ingredients: sumac, dried thyme, sesame seed

Sumac, an integral part of za’atar, is made from the ground berries of a shrub that is in the same family as pistachios.  Sumac on it’s own has a pungent tangy flavor, not unlike lemon zest. And it has a deep pinkish color, making it a beautiful addition to salads, sauces, and sprinkled on any number of grain or vegetable dishes.

I suggest adding the za’atar only the last 10-15 minutes of roasting because it can easily burn, especially with the sesame seeds. If you cannot find za’atar you can sub turmeric or sumac. Or, I even like curry powder.

If you have not roasted cauliflower before you are in for a real treat! It takes on a whole new flavor when roasted, like any vegetable  does. And same for chickpeas ~ adding some seasoning and roasting can elevate this pulse to a whole new level.

Crispy roasted chickpeas even make a great high-protein snack or addition to green salads. Just make sure the canned chickpeas are well dried after draining and rinsing to ensure they crisp up in the oven.

Chickpeas, tahini, lemon and fresh mint

Tahini is made from ground sesame seeds and has the consistency of peanut butter. It’s used in hummus, baba ganoush, and other Mediterranean and Israeli dishes. It is also used in some African countries such as Ethiopia, and some Asian countries.

For tahini, I like the brands Seed & Mill or Once Again. If you are in the NYC area you can visit the Seed & Mill store in Chelsea Market. And Once Again is available at most health food stores.

Now, on to the recipe!

When you roast the cauliflower, like any vegetable, there are a few key things to keep in mind. First, make sure you dry the veg well before roasting. Otherwise, it will end up steaming in the oven versus roasting and you won’t get that nice browned crispy result.

Second, ensure the chopped vegetables have plenty of room on the pan. For the same reason above ~ if they are overcrowded they will steam and not roast.

Third, you want to have the oven hot enough to brown whatever you are roasting (I personally prefer at least 400 degrees when roasting, and often bump it up to 450). And don’t cover!

The final dish, ready to enjoy!

Lastly, I highly recommend using parchment paper when roasting anything. Not wax paper, not foil, but parchment. And I prefer unbleached parchment such as the brand If You Care. The reasons? It prevents the vegetables from sticking to a pan (or foil) and also makes for easy cleanup.

Whatever combo of ingredients you choose to make this dish, you are sure to enjoy. If you try it be sure to leave a comment below or tag me on Instagram.

Print Recipe

Za’atar Roasted Cauliflower and Chickpeas with Avocado and Tahini

Roasted cauliflower, crispy chickpeas, avocado and tahini with Middle Eastern and Mediterranean flavors

Course

Dinner, Lunch, Salad, Sides

Cuisine

Mediterranean, Middle Eastern

Keyword

dairy free, gluten free, salads, vegan, vegetables, vegetarian

Servings

Ingredients

• 1 tsp avocado or olive oil
• 3 cups chopped cauliflower florets large bite-size
• 1 cup canned chickpeas rinsed, drained and well-dried
• 1/2 tsp za'atar see recipe notes
• 1/2 tsp lemon zest optional
• 2 tbsp tahini
• 2 tbsp crushed roasted pistachios optional
• 2 sprigs fresh mint leaves picked
• salt and pepper to taste

Course Dinner, Lunch, Salad, Sides Cuisine Mediterranean, Middle Eastern Keyword dairy free, gluten free, salads, vegan, vegetables, vegetarian Servings Ingredients 1 tsp avocado or olive oil 3 cups chopped cauliflower florets large bite-size 1 cup canned chickpeas rinsed, drained and well-dried 1/2 tsp za'atar see recipe notes 1/2 tsp lemon zest optional 2 tbsp tahini 2 tbsp crushed roasted pistachios optional 2 sprigs fresh mint leaves picked salt and pepper to taste

Instructions

1. heat oven to 450°, line a large sheet pan with parchment paper
2. toss cauliflower with avocado oil and a little salt & pepper, roast until it starts to get tender, about 10-15 minutes
3. remove cauliflower from oven and add chickpeas to the pan, along with the za’atar and lemon zest (if using), toss to blend
4. return pan to oven and roast until cauliflower is completely tender and chickpeas are a little crispy, about 10-15 more minutes
5. meanwhile, make tahini sauce by whisking tahini and a little filtered water to thin to a drizzling consistency (I used about 2 tablespoons of water), season to taste with salt and pepper
6. drizzle cauliflower and chickpeas with tahini sauce, then top with mint and pistachios, serve warm

Recipe Notes

1. if you cannot find za’atar, you can sub sumac or turmeric
2. if you prefer a sweeter tasting sauce, you can add 1 teaspoon of pure maple syrup to the tahini sauce
3. you can omit pistachios, or add pine nuts or walnuts if you like those
4. sub fresh parsley for mint if preferred