Name: Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 cauliflower head (cut into florets); 1 can chickpeas (15 oz, drained and dried); 3 tbsp olive oil; 2 tbsp za'atar; 1 tsp salt; 0.5 tsp cumin; 1 cup Greek yogurt; 3 tbsp tahini; 1 lemon (juiced); 1 clove garlic (minced); 2 tbsp water; 0.25 cup pomegranate seeds; 2 tbsp fresh parsley (chopped)

Whakarite: 15minTunu: 35minTapeke: 50min

middle-easternvegetariansheet-panmake-aheadweeknight dinners

Tikanga

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
Toss cauliflower florets and chickpeas with olive oil, za'atar, salt, and cumin. Spread in a single layer on the baking sheet.
Roast for 30-35 minutes, stirring halfway, until cauliflower has golden edges and chickpeas are crispy.
While vegetables roast, whisk together yogurt, tahini, lemon juice, garlic, and water until smooth. Add more water if needed to reach drizzling consistency.
Spread tahini yogurt on a serving platter. Top with roasted cauliflower and chickpeas.
Scatter pomegranate seeds and parsley over everything. Serve warm or at room temperature.

Oranga Kai

Nutrition per serving

Estimated

Calories	228kcal
Protein	9g
Carbohydrates	11g
of which sugars	5g
Fat	18g
Fibre	3g

Some ingredients couldn't be matched (chickpeas, za'atar) — actual values may be higher.

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

MilkSesame

Informational only — based on ingredient data. Does not account for cross-contamination.

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Tikanga

Oranga Kai

Nutrition per serving

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Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas