Maple-Tahini Roasted Cauliflower and Chickpeas

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A plant-based Whole30 sheet pan dinner featuring tender roasted cauliflower and crispy chickpeas glazed with a sweet and nutty maple-tahini sauce. This Mediterranean vegan recipe (whole30), ready in about 35 minutes, pairs cauliflower florets, canned chickpeas, and extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

1 large head (about 4 cups) cauliflower florets
1 15-oz can canned chickpeas, drained and rinsed
2 tbsp extra virgin olive oil
2 tbsp maple syrup
3 tbsp tahini
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp sea salt
1/4 tsp black pepper
2 tbsp chopped fresh parsley, for garnish

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Instructions

Step 1: Preheat oven to 425°F. On a large rimmed sheet pan, toss 4 cups cauliflower florets and 1 can (15 oz) drained chickpeas with 2 tbsp extra virgin olive oil, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/4 tsp black pepper until evenly coated.
Step 2: Roast the cauliflower and chickpeas for 25 minutes, stirring halfway through until the cauliflower is golden and tender and chickpeas are crisp.
Step 3: Meanwhile, whisk together 2 tbsp maple syrup, 3 tbsp tahini, and 1 tbsp lemon juice in a small bowl until smooth.
Step 4: Remove the pan from the oven and immediately drizzle the maple-tahini sauce over the roasted vegetables and chickpeas. Toss gently to coat, then sprinkle 2 tbsp chopped fresh parsley on top before serving.