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Hot and Smoky Cauliflower and Chickpeas


This awesome dish is just bursting with flavor. It’s hot, smoky, and delicious. I confess to eating about half the pan!


Prepare the Hot and Smoky Cauliflower and Chickpeas

1. In a large bowl, whisk together the olive oil, garlic, cumin, smoked paprika, onion powder, salt, and pepper. Add the cauliflower and chickpeas to the bowl and mix well until coated.
2. Preheat your grill. Place the cauliflower and chickpeas into a grill basket or in a nine- x 13-inch (20- x 30-centimeter) disposable aluminum grilling pan (with holes on the bottom). Grill for 25–30 minutes, tossing every 10 minutes or so, until the cauliflower is browned at the edges and the chickpeas are crispy. Transfer to a serving dish and toss with lemon zest. (See note for oven directions.)

Prepare the Toppings

1. Whisk together techinah, parsley cubes, and up to one tablespoon water if your techinah is too thick.
2. Drizzle the roasted cauliflower and chickpeas with the techinah sauce. Sprinkle with toasted sesame seeds and drizzle with a bit of harissa sauce, if desired.
3. Top with chopped cilantro and serve immediately.


If you don’t have a grill, you can easily make this in the oven by placing the cauliflower and chickpeas on a baking sheet and roasting at 425 degrees Fahrenheit (220 degrees Celsius) for 40–45 minutes, tossing every once in a while until done.


Props and Styling by Renee Muller
Photography by Hudi Greenberger