Roasted Cauliflower & Chickpeas with Israeli Couscous on Tahini Sauce
Spiced roasted cauliflower and chickpeas, fresh cucumber-pepper salsa, and a creamy tahini yogurt sauce — this vegan bowl is colorful, satisfying, and packed with flavor. A simple dish that looks like a lot of effort but is surprisingly easy to make.
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 3 servings
Ingredients
For the cauliflower & chickpeas:
- 1 small cauliflower (approx. 400 g florets)
- 1 can chickpeas
- 2 tbsp aquafaba (or oil)
- 1 tsp sweet paprika
- ½ tsp cumin, ground
- ½ tsp coriander, ground
- ¼ tsp garlic granules
- ¾ tsp salt
For the cucumber-pepper salsa:
- ½ cucumber
- ½ pointed pepper
- ½ small red onion
- 2 tbsp parsley, finely chopped
- 1 tbsp lemon juice (or rice wine vinegar)
- ¼ tsp salt
- Black pepper, to taste
Other components:
- 120 g pearl couscous
- Tahini yogurt sauce
Instructions
- Roast the cauliflower & chickpeas: Preheat the oven to 190°C fan (375°F). Break the cauliflower into small florets and drain the chickpeas, reserving 2 tbsp of the liquid (aquafaba) for the marinade.
- Stir the aquafaba together with the spices to make the marinade.
- Combine everything, toss well, and spread on a baking sheet lined with parchment (or in a baking dish). Bake for 25–30 minutes.
- Cook the couscous: Bring 200 ml water with ¼ tsp salt to a boil. Add the couscous, cover, and simmer for about 8–10 minutes until the liquid is absorbed.
- Remove from heat, let steam for about 5 minutes, then fluff with a fork.
- Make the tahini yogurt sauce: Prepare the sauce as described in the linked recipe.
- Prepare the cucumber-pepper salsa: Finely dice the cucumber, pepper, and red onion. Toss with chopped parsley, lemon juice, salt, and pepper.
- Assemble: Spread the tahini sauce on a plate. Add half the salsa, followed by the pearl couscous. Place the roasted chickpeas and cauliflower on top and garnish with the remaining cucumber-pepper salsa.