Za'atar Roasted Cauliflower and Chickpea Bowls

Vegan main course · Serves 4 · Ready in 50 min

Crispy roasted cauliflower and golden chickpeas, fragrant with Za'atar, piled over fluffy couscous or quinoa with fresh greens and a silky tahini drizzle — this is a bowl that earns its place at the table any night of the week. The sumac in the blend gives a pleasing tartness, balanced by a final squeeze of bright lemon. Wholesome, satisfying, and ready in under an hour.

Allergens:Sesame — declared allergen: present in the Za'atar (Thyme, Sumac and Sesame Blend) (sesame is a confirmed ingredient in the blend) and in tahini if the optional sauce is made., Gluten / wheat — declared allergen: present in couscous. Use quinoa instead for a gluten-free version., Za'atar (Thyme, Sumac and Sesame Blend) — if using a shop-bought blend, check the label: usual suspects include gluten and sesame. Sesame is a confirmed ingredient in this blend and is listed as a declared allergen above.

• 1 large head of cauliflower, broken into florets
• 1 × 400 g tin of chickpeas, drained and patted dry
• 3 tablespoons olive oil (not divided — use all 3 tablespoons in the pre-roast toss)
• 3 tablespoons Za'atar (Thyme, Sumac and Sesame Blend) in total: 2 tablespoons added at the halfway toss during roasting, 1 tablespoon sprinkled over after roasting off the heat
• Salt and freshly ground black pepper
• 200 g couscous (prepared with 250 ml boiling salted water, covered for 5 minutes, then fluffed) — or use quinoa as an alternative grain base
• 4 handfuls of salad greens or leaves of choice
• 2 lemons: juice of 1 lemon used in the tahini sauce; juice of 1 lemon squeezed over the finished bowls
• Tahini sauce (optional): 4 tablespoons tahini, juice of 1 lemon (from above), 1 small garlic clove (grated), 4–6 tablespoons cold water, salt to taste

Instructions

1. 1.Preheat your oven to 220 °C (200 °C fan / gas 7).
2. 2.Line one large baking tray, or two trays if the cauliflower florets and chickpeas cannot sit in a single layer with space between them.
3. 3.Tip the cauliflower florets and drained, patted-dry chickpeas onto the tray(s), drizzle over all 3 tablespoons of olive oil, season generously with salt and pepper, and toss well to coat evenly.
4. 4.Roast for 25–30 minutes.
5. 5.At the halfway point (around 12–15 minutes), remove the tray from the oven and toss the cauliflower and chickpeas.
6. 6.Scatter over the 2 tablespoons of Za'atar (Thyme, Sumac and Sesame Blend) and return the tray to the oven.
7. 7.While the tray is in the oven, place 200 g couscous in a heatproof bowl, pour over 250 ml boiling salted water, stir briefly, and cover tightly.
8. 8.Leave the covered couscous for 5 minutes.
9. 9.When 5 minutes are up, uncover the bowl and fluff the couscous with a fork. (If using quinoa instead, cook according to packet instructions and keep warm.)
10. 10.If making the tahini sauce, whisk together the tahini, the juice of 1 lemon, and the grated garlic.
11. 11.Add enough cold water (4–6 tablespoons) to reach a smooth, pourable consistency and season with salt to taste.
12. 12.When the cauliflower is tender and caramelised at the edges and the chickpeas are crisp, remove the tray from the oven.
13. 13.Immediately sprinkle the remaining 1 tablespoon of Za'atar (Thyme, Sumac and Sesame Blend) over the hot tray.
14. 14.Divide the couscous (or quinoa) between 4 bowls and add one handful of greens to each bowl.
15. 15.Top each bowl with the roasted cauliflower and chickpeas.
16. 16.Squeeze the juice of the second lemon over the 4 finished bowls and drizzle with the tahini sauce if made.
17. 17.Serve immediately.

Internal Recipes

• Za'atar (Thyme, Sumac and Sesame Blend) (Health Score: 83)

External Recipes

• Zaatar Roasted Cauliflower Bowls (Health Score: 78)