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Crispy Cauliflower with Warm Chickpea Salad & Pickled Pepper Tahini Drizzle
2 or 4 Serving Dinner

Crispy Cauliflower

with Warm Chickpea Salad & Pickled Pepper Tahini Drizzle

Seasoned cauliflower coated in a airy batter and baked to crispy perfection is served atop smoky tahini-dressed chickpeas. Sweet, brined piquanté peppers from South Africa add a pop of vibrancy to this gluten-free fusion favorite.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
530
FAT
14g
CARBOHYDRATES
81g
PROTEIN
26g

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INGREDIENTS

  1. 2 tsp smoked paprika (divided)
  2. 1/4 cup rice flour
  3. 1 tbsp nutritional yeast
  4. 1 tsp cumin seeds
  5. 1 cauliflower head, 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. 6 oz organic chickpeas
  12. 1 cup grape tomatoes, halved
  13. 1 oz red piquanté peppers
  14. 0.25 oz basil, thinly sliced
  15. 2 tbsp vegetable oil*
  16. 1/2 tsp Salt*
  17. 1/2 tsp Pepper*
Allergens: sesame
Tools: Small saucepan, Foil-lined baking sheet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
530
FAT
14g
CARBOHYDRATES
81g
PROTEIN
26g

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INSTRUCTIONS

1
Make the batter and coat the cauliflower

Preheat oven to 450°F. Combine 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 in medium bowl and whisk until smooth batter forms. Add cauliflower and stir to coat. (4-servings: 1 tsp salt, 2 tbsp vegetable oil, ⅔ cup water) (TIP: Make sure to fill in all of the cauliflower crevices with batter to ensure an even, crispy texture.)

2
Bake the cauliflower and make the dressing

Brush foil-lined baking sheet with oil. Transfer coated cauliflower to baking sheet and roast until golden brown and crispy, 20 to 24 minutes. Whisk together tahini, maple, just half the lemon juice, remaining paprika, 2 tbsp water, and a pinch of salt and pepper in small bowl. (4-servings: use ¼ cup water)

3
Make the chickpea salad

Meanwhile, heat 1 tbsp vegetable oil in 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 and stir until chickpeas are warmed through, 3 to 5 minutes. Remove from heat and stir in tomatoes. (4-servings: use 2 tbsp vegetable oil)

4
Serve

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

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