Vegetarian · ALWAYS FREE
Whole roasted cauliflower with chickpea gravy
A whole cauliflower head with browned florets and a creamy chickpea, tahini and lemon sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Trim leaves and any tough inedible stem from the cauliflower, leaving an intact about 3 ⅔ cups (900 g) edible head. Put it on a steamer rack over simmering water in a covered pot. Steam for 25–30 minutes until a thin knife enters the core with slight resistance. Add water below the rack as needed; this water is not served.
- Heat the oven to 425°F (220°C). Let the head drain and steam-dry for 10 minutes. Set in a small roasting dish. Mix 20 g oil with cumin, paprika, 3 g salt and pepper; brush over the head and into the crevices. Roast for 35–45 minutes until browned and the core is tender, loosely covering dark spots if needed.
- Meanwhile, warm the remaining 10 g oil in a saucepan. Cook garlic gently for 1 minute. Add the chickpeas, about 1 cup + 1 tbsp (250 g) water and remaining 2 g salt; simmer for 8 minutes. Remove from heat and blend with tahini and lemon juice using an immersion blender until smooth. Rewarm gently, stirring; retain all sauce.
- Rest the cauliflower for 5 minutes, then cut through the core into four equal portions. Serve with all gravy and the measured parsley. Refrigerate leftovers within 2 hours and use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 358 kcal
- Protein
- 14.9 g
- Total carbohydrate
- 43.1 g
- Total fat
- 16.7 g
- Total sugars
- 9.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All sauce and measured oil are included. Steam-water losses are not measured or deducted. Use plain tahini and spices without incompatible additives; contains sesame.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegan: Complete ingredient review of Whole roasted cauliflower with chickpea gravy: whole trimmed cauliflower; canned chickpeas; plain sesame tahini; fresh lemon juice; peeled garlic; water; olive oil; ground cumin; paprika; salt; ground black pepper; fresh parsley. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Vegetarian: Complete ingredient review of Whole roasted cauliflower with chickpea gravy: whole trimmed cauliflower; canned chickpeas; plain sesame tahini; fresh lemon juice; peeled garlic; water; olive oil; ground cumin; paprika; salt; ground black pepper; fresh parsley. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Whole roasted cauliflower with chickpea gravy: whole trimmed cauliflower; canned chickpeas; plain sesame tahini; fresh lemon juice; peeled garlic; water; olive oil; ground cumin; paprika; salt; ground black pepper; fresh parsley. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - Gluten-Free: Complete ingredient review of Whole roasted cauliflower with chickpea gravy: whole trimmed cauliflower; canned chickpeas; plain sesame tahini; fresh lemon juice; peeled garlic; water; olive oil; ground cumin; paprika; salt; ground black pepper; fresh parsley. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
