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Remixipe
Tūhura Rauemi
Takiuru
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Chef's Pass #1Mar 5, 2026

Initial recipe

Remixipe

Za'atar Roasted Cauliflower with Tahini Yogurt and Crispy Chickpeas

Cauliflower gets caramelized edges while chickpeas turn crunchy. Good warm or at room temperature.

Whakarite: 15minTunu: 35minTapeke: 50min
middle-easternvegetariansheet-panmake-aheadweeknight dinnersvegetariannut-freesavourysourumami

Ngā Kai

Cauliflower and Chickpeas

1
cauliflower headcut into florets
1 can
chickpeas15 oz, drained and dried
3 tbsp
olive oil
2 tbsp
za'atar
1 tsp
salt
0.5 tsp
cumin

Tahini Yogurt

1 cup
Greek yogurt
3 tbsp
tahini
1
lemonjuiced
1 clove
garlicminced
2 tbsp
water

Serving

0.25 cup
pomegranate seeds
2 tbsp
fresh parsleychopped

Tikanga

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