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This awesome dish is just bursting with flavor. It’s hot, smoky, and delicious. I confess to eating about half the pan!
3 tablespoons olive oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1 teaspoon salt
black pepper, for sprinkling
1 (24 ounces/680 gram) bag Beleaf Frozen Cauliflower Florets, defrosted and patted dry
14 ounces (400 grams) Tuscanini Chickpeas, drained, rinsed, and patted dry
1 teaspoon lemon zest
1/4 cup prepared techinah
3 cubes Gefen Frozen Parsley
1 tablespoon water, if needed
1 tablespoon toasted sesame seeds
Ta’amti Harissa, for drizzling (optional)
2 tablespoons chopped cilantro
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.
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.)
Whisk together techinah, parsley cubes, and up to one tablespoon water if your techinah is too thick.
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.
Top with chopped cilantro and serve immediately.
Props and Styling by Renee Muller
Photography by Hudi Greenberger
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this is definitely a family favorite!!! its absolutely delicious!!
This recipe is delicious! I made the oven version. Perfect for winter friday nights. Can’t wait for the summer to try the grill version. Oh and of course I doubled it!