Miso Roasted Cauliflower with Crispy Chickpeas and Tahini
0.0
Vegan, Asian
•A deeply savory roasted cauliflower bowl with crispy chickpeas, creamy tahini sauce, and bright umami flavors. Satisfying vegan comfort that doesn’t feel like a compromise.
Ingredients
4
SERVINGSroasted cauliflower
1 pcs large cauliflower
3 cl olive oil
22 1/2 g white or yellow miso
1 1/2 cl maple syrup
1 tsp soy sauce
1 tsp rice vinegar
chili flakes
black pepper
crispy chickpeas
1 pcs can chickpeas
1 1/2 cl olive oil
5 g smoked paprika
2 1/2 g ground cumin
salt
tahini sauce
45 g tahini
1 1/2 cl lemon juice
1 pcs small garlic clove
warm water
to serve
chopped parsley or cilantro
rice
quinoa
warm flatbread
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Preheat oven to 220°c.
3
Mix miso, olive oil, maple syrup, soy sauce, rice vinegar (or mirin), pepper, and optional chili flakes.
22.5 g white or yellow miso
30 ml olive oil
15 ml maple syrup
5 ml soy sauce
5 ml rice vinegar
black pepper
chili flakes
4
Toss cauliflower thoroughly to coat.
1 pcs large cauliflower
5
Roast for 25–30 minutes until golden with caramelized edges.
1 pcs large cauliflower
6
Toss chickpeas with oil, paprika, cumin, and salt.
1 pcs can chickpeas
15 ml olive oil
5 g smoked paprika
2.5 g ground cumin
salt
7
Roast on a separate tray for 20–25 minutes until crisp.
1 pcs can chickpeas
8
Whisk tahini, lemon juice, garlic, and salt.
45 g tahini
15 ml lemon juice
1 pcs small garlic clove
salt
9
Add warm water gradually until creamy and pourable.
warm water
10
Plate roasted cauliflower.
1 pcs large cauliflower
11
Top with crispy chickpeas.
1 pcs can chickpeas
12
Drizzle generously with tahini sauce and finish with herbs.
45 g tahini
chopped parsley or cilantro
Ready to eat!
