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Dinner recipe · from the recipe book

Roasted Cauliflower and Chickpea Kale Bowls

Smoky, caramelized cauliflower, red pepper and crisp chickpeas over lemony massaged kale, finished with a bright parsley-basil tahini sauce and salty feta.

Roasted Cauliflower and Chickpea Kale Bowls

Ingredients

  • 6½ cups florets700 gCauliflowercut into bite-size florets
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gRed onioncut into thin wedges
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 3½ tbsp45 gOlive oildivided
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 11½ cups chopped240 gKalestems removed, leaves chopped
  • ¼ cup60 gLemon juicedivided
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ cup chopped30 gFresh parsleyleaves and tender stems
  • ⅔ cup leaves15 gFresh basilleaves
  • ¼ cup60 gTahini
  • 2 cloves6 gGarlicpeeled
  • ¼ cup60 gWater
  • ⅓ cup crumbled60 gFeta cheesecrumbled

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Prepare all the vegetables first: cut the cauliflower, bell pepper and red onion, pat the chickpeas dry, chop the kale, and halve the cherry tomatoes.
  3. On the sheet pan, toss the cauliflower, bell pepper, red onion and chickpeas with two-thirds of the olive oil, the paprika, the cumin, the black pepper and half of the salt. Spread in one layer.
  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 pan roasts, put the kale in a large bowl with half of the lemon juice and the remaining one-third of the olive oil. Massage with your hands for 2 minutes until the leaves soften and darken.
  6. Make the herb sauce: in a blender, combine the parsley, basil, tahini, garlic, water, the remaining half of the lemon juice and the remaining half of the salt. Blend until smooth, adding a splash more water if needed to make it pourable.
  7. Divide the kale among four bowls. Top with the roasted cauliflower mixture and the cherry tomatoes.
  8. Drizzle the herb sauce over each bowl and scatter the feta on top. Serve warm.

Contains: Milk, Sesame.

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

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