Mediterranean Roasted Cauliflower & Chickpea Bowl with Tahini Dressing
Indulge in the vibrant flavors of the Mediterranean with this hearty Roasted Cauliflower & Chickpea Bowl. Featuring perfectly roasted cauliflower and chickpeas, tangy tomatoes, and fresh greens, all tossed in a zesty tahini dressing, this dish is a feast for the eyes and the palate. The combination of sumac and za'atar spices adds a delightful twist, while the marinated red onions bring a tangy brightness. Perfect as a nutritious meal for a busy weeknight or as a sumptuous side during gatherings, this bowl bursts with textures and tastes that will transport you straight to a sunlit Mediterranean terrace.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
red onion
1/2 large (peeled and thinly sliced into rounds)
red wine vinegar
1/3 cup (none)
granulated sugar
1 teaspoon (none)
kosher salt
to taste (none)
freshly ground black pepper
to taste (none)
cauliflower
1 large head (about 1.5 pounds) (cut into medium-sized florets)
olive oil
1/4 cup (divided)
sumac
2 tablespoons (divided)
za'atar spice mix
1 tablespoon (none)
garbanzo beans
1 (15 1/2 ounce) can (drained and rinsed)
tomatoes
2 large (cored and cut into wedges)
greens
8 ounces (such as baby arugula, mesclun, or baby spinach)
flat leaf parsley
1/2 cup (lightly packed)
mixed pitted olives
3/4 cup (none)
feta cheese
6 ounces (crumbled into large pieces)
tahini
1 1/2 tablespoons (none)
fresh lemon juice
2 tablespoons (none)
lemon zest
1/2 lemon (zested)
olive oil
1/4 cup (for dressing)
whole milk Greek yogurt
1/2 cup (none)
garlic clove
1 small (grated)
Instructions
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1. Preheat your oven to 425°F (220°C).
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2. In a small bowl, combine the sliced red onion, red wine vinegar, granulated sugar, and 1/2 teaspoon of salt. Allow the mixture to marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 days. Drain the onions before adding to your bowl.
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3. On a rimmed baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil, and season generously with kosher salt and freshly ground black pepper. Spread the cauliflower into a single layer and roast for about 40 minutes, or until golden and crispy around the edges. Remember to shake the pan occasionally for even roasting. After removing from the oven, sprinkle with 1 tablespoon of sumac and toss to coat.
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4. In a separate bowl, mix the drained garbanzo beans with the remaining 2 tablespoons of olive oil, 1 tablespoon of sumac, and za'atar spice. Season to taste with salt and pepper.
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5. Assemble the bowls: Divide the roasted cauliflower, garbanzo beans, tomato wedges, greens, parsley, olives, and crumbled feta among four serving bowls.
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6. For the Lemon Tahini Dressing, whisk together tahini and fresh lemon juice in a medium bowl. Gradually add olive oil while whisking until the mixture is smooth. Then, incorporate the Greek yogurt, lemon zest, and grated garlic, seasoning generously with salt and pepper to taste.
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7. Drizzle the Lemon Tahini Dressing over each bowl and enjoy your vibrant, Mediterranean-inspired meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Roasted Cauliflower & Chickpea Bowl?
It is a hearty, vibrant dish featuring roasted cauliflower and chickpeas, fresh greens, tomatoes, and marinated onions, all topped with a zesty lemon tahini dressing.
What are the main ingredients in this recipe?
The key ingredients include cauliflower, garbanzo beans (chickpeas), red onion, tomatoes, mixed greens, feta cheese, and a dressing made of tahini and Greek yogurt.
How do you prepare the marinated red onions?
Thinly slice the red onion and combine it with red wine vinegar, sugar, and salt. Let it sit for at least 30 minutes or up to 2 days.
At what temperature should I roast the cauliflower?
The oven should be preheated to 425°F (220°C).
How long does it take to roast the cauliflower?
It takes approximately 40 minutes for the cauliflower to become golden and crispy around the edges.
What spices are used for seasoning?
This recipe uses sumac and za'atar spice mix, along with kosher salt and freshly ground black pepper.
How is the sumac used in this dish?
Sumac is divided; part is tossed with the cauliflower after roasting, and the rest is mixed with the chickpeas.
Is this recipe gluten-free?
Yes, based on the ingredients and tags provided, this recipe is naturally gluten-free.
Can I make this bowl vegan?
Yes, to make it vegan, simply omit the feta cheese and replace the Greek yogurt in the dressing with a plant-based alternative.
How do you make the Lemon Tahini Dressing?
Whisk tahini and lemon juice, gradually add olive oil until smooth, then stir in Greek yogurt, lemon zest, grated garlic, salt, and pepper.
What kind of greens should I use for the base?
You can use 8 ounces of baby arugula, mesclun, or baby spinach.
What type of chickpeas are used?
The recipe calls for one 15.5-ounce can of garbanzo beans, drained and rinsed.
Do I need to cook the chickpeas?
In this recipe, the chickpeas are seasoned and mixed with olive oil and spices but are not roasted; they are served in the bowl alongside the roasted cauliflower.
How many servings does this recipe yield?
The instructions suggest dividing the ingredients among four serving bowls.
What kind of olives are recommended?
Use 3/4 cup of mixed pitted olives for the best flavor profile.
Can the marinated onions be prepared in advance?
Yes, you can refrigerate the marinated onions for up to 2 days before using them.
What is the purpose of the Greek yogurt in the dressing?
The Greek yogurt adds creaminess and a tangy flavor to the Lemon Tahini Dressing.
Should the cauliflower be cut into specific sizes?
Yes, cut the cauliflower into medium-sized florets for even roasting.
How do you assemble the final bowl?
Layer the roasted cauliflower, chickpeas, tomato wedges, greens, parsley, olives, and feta, then drizzle with the dressing.
Is it necessary to drain the marinated onions?
Yes, you should drain the onions before adding them to the bowl to prevent excess vinegar from overpowering the dish.
What flavor does sumac add?
Sumac adds a bright, tangy, and slightly lemony flavor that is characteristic of Mediterranean cuisine.
Can I use store-bought za'atar?
Yes, a standard za'atar spice mix works perfectly for seasoning the chickpeas.
How much olive oil is needed in total?
You will need approximately 1/2 cup: 1/4 cup for roasting and seasoning, and another 1/4 cup for the dressing.
What type of parsley is best?
The recipe specifies flat leaf parsley, which generally has a more robust flavor than curly parsley.
How should I prep the tomatoes?
The tomatoes should be cored and cut into wedges.
Is the garlic in the dressing raw or cooked?
The garlic is used raw; it is grated and mixed directly into the dressing.
Can I substitute the red wine vinegar?
While red wine vinegar is standard for these onions, apple cider vinegar or white wine vinegar can be used as alternatives.
What makes this a 'Mediterranean' style bowl?
The use of ingredients like tahini, chickpeas, sumac, za'atar, feta, and olives defines its Mediterranean character.
How do you ensure the cauliflower roasts evenly?
Spread the florets in a single layer on the baking sheet and shake the pan occasionally during the roasting process.
Is this dish suitable for a meal prep lunch?
Yes, it is tagged as a lunch option; however, it is best to store the dressing and greens separately to keep the leaves fresh.