Low Iodine Classic Cauliflower Sheet-Pan Dinner
Total time50 min
Prep time15 min
Cook time35 min
5.0(10)
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into 1 ½-inch florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 pint (10 oz) cherry tomatoes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the tahini sauce
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 small garlic clove, finely grated
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large 18x13-inch sheet pan with parchment paper or leave it unlined for better browning.
- 2
In a large mixing bowl, combine the cauliflower florets and drained chickpeas. Drizzle with the olive oil, then add the cumin, smoked paprika, coriander, garlic powder, salt, and black pepper. Toss until every piece is evenly coated.
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