Roasted cauliflower with crispy garbanzos and tahini: today's meatless monday meal

Roasted cauliflower with crispy garbanzos and tahini: today's meatless monday meal
Roasted Cauliflower with crispy garbanzos and tahini

Somehow I was directed to From the Little Yellow Kitchen, a quant site written by two 25-year-old gals who are best buds with a common love of cooking. They currently reside in a tiny apartment near the beach in San Diego and yes, have a very small and very yellow kitchen.

These non mommy bloggers, amaze me with their photography and range of recipes.  The roasted cauliflower with garbanzo beans and tahini intrigued me because of the color.  I thought since it didn’t look like a “vegetable” the kids might go for the cauliflower and the beans are already a staple in our diet.

Tahini is a forgotten condiment.  Found in the peanut butter aisle, tahini is a paste made from ground, hulled sesame seeds used in North African, Greek, Turkish and Middle Eastern cuisine. It is served as a dip on its own or as a major component of hummus and baba ghanoush. I have a large jar I bought to make this recipe and hope to put it use; do you have any tasty tahini recipes?

The dish was surprising and different.  I didn’t expect it to be cold, but the tahini dressing poured on top of the warm cauliflower cooled it down.  My family voted and 3 out of 4 of us gave it a thumbs up!

Roasted Cauliflower with Crispy Garbanzos and Tahini Dressing


1 head cauliflower, cut into 1 1/2-inch florets

3 Tbsp Olive oil

¾ tsp salt

1 (15 oz) can garbanzo beans (rinsed and drained)

2 cloves garlic, minced

1/4 cup tahini

4 Tbsp fresh lemon juice

2 1/2 Tbsp water

¼ tsp black pepper

1/2 cup parsley, coarsely chopped



Cut cauliflower into medium, bite-sized florets (about 1 ½ inches) and place into a large mixing bowl with olive oil, garbanzos, salt and toss to coat. Transfer onto a foil or parchment-lined baking sheet and roast for 30-35 minutes at 400 degrees, mixing halfway through.

Prepare tahini dressing by combining the garlic, lemon juice, water, tahini, and black pepper and whisk thoroughly; set aside.

When cauliflower is slightly browned and majority of the garbanzos are crispy, remove from oven and transfer to the same mixing bowl used prior to roasting. Pour the tahini dressing over top, add the chopped parsley and mix to coat. Transfer to a serving plate and serve immediately.


Enjoy and please remember to share your opinions and recipes in the comments below. Like Ups and Downs of a Yoga Mom on Facebook for more recipes and Meatless Monday ideas.


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Happy Meatless Monday!

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