Name: Middle Eastern Spiced Cauliflower & Chickpea Tray
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head cauliflower, cut into florets; 1 (15-oz) can chickpeas, drained and rinsed; 1 large red onion, cut into wedges; 3 tbsp olive oil; 2 tsp ground cumin; 1½ tsp ground coriander; 1½ tsp sumac; 1 tsp smoked paprika; ¾ tsp sea salt; ½ tsp ground black pepper; 1/2 cup pomegranate arils; 1/3 cup tahini; 3 tbsp lemon juice (plus extra for serving); 2 tbsp warm water; 1 small garlic clove, grated; 2 tbsp chopped fresh mint (plus extra for garnish)

Middle Eastern Spiced Cauliflower & Chickpea Tray

miradu

A riot of color and flavor, this Middle Eastern Spiced Cauliflower & Chickpea Tray is a vegan, gluten-free celebration of earthy, tangy, and nutty notes. Roasting the cauliflower and chickpeas unlocks deep caramelization and crispy textures, while sumac and pomegranate arils add a tangy brightness. Red onion wedges roast to sweet perfection, and the creamy tahini sauce ties everything together with a luscious nutty finish. Ready in just 30 minutes and requiring only a single sheet pan, it's perfect for busy weeknights or vibrant gatherings. Enjoy with gluten-free flatbread or a crisp cucumber salad for the ultimate plant-based meal.

Ingredients

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a large bowl, toss cauliflower florets, chickpeas, and red onion wedges with olive oil, cumin, coriander, sumac, smoked paprika, salt, and black pepper until evenly coated.
Spread the mixture in a single layer on the prepared sheet pan. Roast for 25 minutes, tossing halfway, until the cauliflower is golden and chickpeas are crispy.
Meanwhile, whisk together tahini, lemon juice, warm water, grated garlic, and a pinch of salt in a small bowl. The sauce should be pourable; add more water by the teaspoon if needed.
Transfer roasted cauliflower, chickpeas, and onions to a serving platter. Scatter pomegranate arils and chopped mint over the top.
Drizzle generously with tahini sauce. Finish with an extra squeeze of lemon juice and a final sprinkle of fresh mint.
Serve warm, paired with gluten-free flatbread or a crisp cucumber salad for a complete meal.