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Dinner recipe · from the recipe book

Cumin-Coriander Roasted Cauliflower with Chickpeas

Golden, crisp-edged cauliflower, zucchini and onions roasted with cumin and coriander over crunchy chickpeas, finished with a lemony tahini drizzle and served on fluffy couscous.

Cumin-Coriander Roasted Cauliflower with Chickpeas

Ingredients

  • 1 medium head600 gCauliflowercut into florets
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gRed onioncut into wedges
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 3 tbsp40 gOlive oil
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ cups200 gCouscous, dry
  • 1¼ cups290 gWater
  • ¼ cup60 gTahini
  • 1 lemon, juiced48 gLemon juice
  • 1 clove3 gGarlicgrated
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. In a small bowl, mix the cumin, coriander, paprika, black pepper and three-quarters of the salt to make the spice mix.
  3. In a large bowl, toss the cauliflower, zucchini, red onion and chickpeas with three-quarters of the olive oil and all of the spice mix, then spread them in one layer on the sheet pan.
  4. Roast for 30 to 35 minutes, stirring halfway, until the cauliflower is browned at the edges and the chickpeas are crisp.
  5. While the vegetables roast, bring 240 g of the water to a boil, stir in the couscous and the remaining olive oil, cover, take off the heat and let stand 5 minutes, then fluff with a fork.
  6. Make the sauce: whisk the tahini, lemon juice, garlic, the remaining salt and the remaining water until smooth and pourable.
  7. Spoon the couscous onto plates, top with the roasted vegetables and chickpeas, drizzle with the tahini sauce and scatter the parsley over.

Contains: Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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