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Crispy Cauliflower with Warm Chickpea Salad & Pickled Pepper Tahini Drizzle
2 Serving Dinner

Crispy Cauliflower

with Warm Chickpea Salad & Pickled Pepper Tahini Drizzle

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
550
FAT
16g
CARBOHYDRATES
75g
PROTEIN
26g

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INGREDIENTS

  1. 2 tsp smoked paprika (divided)
  2. ¼ cup rice flour
  3. 1 tbsp nutritional yeast
  4. 1 tsp cumin seeds
  5. 1 cauliflower, trimmed and cut into florets
  6. 2 tbsp tahini
  7. 1 tbsp maple syrup
  8. 1 lemon, juiced (divided)
  9. 1 shallot, peeled and minced
  10. 2 garlic cloves, peeled and minced
  11. 13.4 oz chickpeas, drained and rinsed
  12. 6 oz grape tomatoes, halved
  13. 1 oz red piquanté peppers
  14. ¼ oz fresh basil, thinly sliced
  15. ½ tsp salt and pepper*
  16. 1 tbsp vegetable oil*
  17. 1 tbsp olive oil*
  18. *Not included
  19. For full ingredient list, see Nutrition.
Allergens: sesame
Tools: Small saucepan, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
550
FAT
16g
CARBOHYDRATES
75g
PROTEIN
26g

Get Recipes Delivered

INSTRUCTIONS

1
Make the batter and coat the cauliflower

Preheat oven to 450°F. Brush a foil-lined baking sheet with oil. Add just half the paprika, rice flour, nutritional yeast, cumin seeds, ½ tsp salt, a pinch of pepper, 1 tbsp vegetable oil, and ⅓ cup water to a medium bowl. Whisk until a smooth batter forms. Add cauliflower and stir to coat. TIP: Make sure to fill in all the crevices with batter to ensure an even and crispy texture.

2
Bake the cauliflower and make the dressing

Add coated cauliflower to the baking sheet and roast until golden brown and crispy, 20 to 24 minutes. Add tahini, maple syrup, just half the lemon juice, remaining paprika, 2 tbsp water, and a pinch of salt and pepper to a small bowl. Whisk until creamy and set aside. TIP: Knead the tahini packet to mix the oils.

3
Make the chickpea salad

Add 1 tbsp olive oil to a small saucepan over medium heat. Add shallot, garlic, and a pinch of salt and pepper and cook until garlic and shallot are soft, 2 to 3 minutes. Add chickpeas and remaining lemon juice. Stir until chickpeas are warmed through, 3 to 5 minutes. Remove from heat and stir in tomatoes.

4
Serve

Divide the warm chickpea salad between two shallow bowls and top with crispy cauliflower. Sprinkle with piquanté peppers and basil and drizzle with tahini dressing. Tuck in!

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